This is my cream of tomato soup, with the same familiar taste as Heinz but completely dairy free. This makes around the equivalent of three cans of Heinz soup, and according to them one tin equates to two servings. I’ve always had one tin as one serving, so this will make three or six servings depending on what you consider a serving to be
Yield; Three-six servings Cook time; 30 minutes
You’ll need;
- One tablespoon of oil
- One clove of garlic, thinly sliced
- One small brown onion, diced
- One 400g/14oz tin of chopped tomatoes
- One 500g/17.5oz carton of passata
- 200ml hot vegetable stock
- One quarter of a teaspoon of cayenne pepper
- A generous pinch of salt and sugar (I used about a quarter of a teaspoon of each, but feel free to add more if you feel it’s not enough)
- 150ml dairy free cream (I used tofu cream but you can use soya or oat cream)
Method;
- Add the oil into a saucepan over a medium heat, then add the garlic and fry for a minute before adding in the onion. Allow the onion to soften for five minutes
- Next add in the chopped tomato, passata, stock and cayenne pepper. Season to taste with salt and sugar
- Cover with a lid and allow to gently simmer away for fifteen minutes. Give it a stir occasionally
- Next remove the soup from the heat and use an immersion blender/blender to blend the soup until it’s really smooth, then return it to the heat
- Finally stir in the cream. As I mentioned, I used tofu cream. You can make a cream substitute with one 350g carton of silken tofu and 200ml unsweetened plant milk. Simply blend them together with a blender until smooth. Store the leftovers in the fridge and use in pasta sauces, curry sauce and soups
- Once the cream is mixed in, finally check for seasoning and add more salt or sugar if needed. Then it’s ready to serve
Bethany's Vegan Kitchen 
OMG this is the best tomato soup ever – Tomato soup is now my fave food and I make this AT LEAST once a week. I have actually started to crave tomato soup – and I have never liked to even remotely before I made this recipe! Thanks Bethany!
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Aw thanks so much, I’m so glad you like the recipe! That’s brilliant 🙂💚
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What is tofu cream please? Xx
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It’s a cream substitute you can make at home. Just blend a box of silken tofu (around 350g) with between 200-250ml plant milk until smooth. Then use in place of cream. Just make sure the milk you use isn’t sweeter than dairy milk (no more than 5g sugar per 100ml) and doesn’t contain flavourings like vanilla. Hope this helps 🙂💚
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That’s fab. Thanks!!
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I have been searching for a replacement for Heinz soup for years now and the shops just don’t sell anything close to it.
I’m not a fan of cooking but my craving for this soup drove me to get my act together and try out some recipes. This is hands down the best, tastiest tomato soup I have had in a long long time.
Thank you so much for sharing this! Honestly, I’m so happy right now.
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Oh wow thank you so much! I’m so glad you like the recipe, thank you for trying it 💚
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I’m really disappointed with this soup. It tastes like heinz aside from the overwhelming spice. Neither of us could eat it, even after adding all of the leftover tofu cream.
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I’m sorry you didn’t like the amount of spice. Unfortunately unlike dairy cream, tofu cream contains no casein, which would usually calm down the heat, so I suppose that was why that didn’t work. But you can definitely omit the cayenne pepper if you like. Thank you for your feedback
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