Vegan Tomato Soup with That Cozy 1960s Canned Taste—Made Fresh

I grew up on those old-school canned tomato soups—the kind that made a grilled cheese sandwich feel like a gourmet meal.

This version keeps that cozy flavor but skips the tin can and mystery ingredients.

History

Back in the 1960s, canned tomato soup was a pantry favorite across American homes. Brands like Campbell’s made it easy to pour, heat, and serve with white bread or grilled cheese.

These soups became more than just food—they were comfort in a bowl. Families leaned on them during chilly nights, sick days, or lazy weekends.

This recipe brings back that same flavor but with a fresher twist. It has the same sweet-savory balance, but now it’s healthier, dairy-free, and richer in real tomato goodness.

Equipments

• Medium pot or saucepan (this is the FATHER of all saucepans!)
• Blender (hand blender or countertop)
• Wooden spoon (Love environmet & style? Get this bamboo spoon set)
• Knife (Chefs envy this knife set) and cutting board (My favorite cutting board set)
• Ladle (This wooden ladle is great)
• Small bowl for seasoning mix

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 teaspoon dried basil
• ½ teaspoon dried oregano
• 1 tablespoon sugar (adds that vintage sweetness)
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• 1 can (28 oz) whole peeled tomatoes (or 6-7 fresh Roma tomatoes, peeled)
• 2 cups vegetable broth
• ½ cup unsweetened plant milk (soy or oat work well)

Optional for topping:

• Croutons
• Vegan cream swirl
• Chopped parsley

Instructions

Step 1: Sauté the Aromatics

Heat olive oil in your pot over medium heat. Add chopped onions and cook until soft and golden—about 5 minutes.

Stir in the garlic and cook for another minute until fragrant.

Step 2: Add the Tomato Base

Mix in the tomato paste and stir well. Now add the basil, oregano, sugar, salt, and pepper.

Let the mixture cook for 2 minutes to deepen the flavor.

Step 3: Pour in the Tomatoes

Add the canned tomatoes with their juice (or your fresh peeled tomatoes). Break them up with your spoon as they cook.

Pour in the veggie broth and stir everything together.

Step 4: Simmer

Bring the pot to a light boil. Then reduce the heat and let it simmer uncovered for 20 minutes. This helps the flavors develop and thicken slightly.

Step 5: Blend

Use an immersion blender directly in the pot for a smooth finish. If using a regular blender, cool slightly and blend in batches.

Make it as smooth or chunky as you like.

Step 6: Cream It Up

Pour in the plant milk and stir until the soup looks creamy and smooth. Heat gently for 2 more minutes—but don’t let it boil now.

Step 7: Serve

Ladle into bowls, top with croutons or a swirl of vegan cream. Add parsley if you’re feeling fancy.

Special Notes

• If you like your soup sweeter, add another teaspoon of sugar.
• Want more tang? A splash of vinegar works wonders.
• Fresh tomatoes give a brighter taste, but canned versions feel more classic.
• Leftovers keep well in the fridge for 3-4 days or can be frozen.

Nutrition

Per serving (without toppings):

• Calories: ~160
• Protein: 3g
• Carbs: 18g
• Fat: 8g
• Fiber: 3g
• Sugars: 8g
• Sodium: 620mg