tomato vegetable blender soup in a white bowl topped with croutons, basil, and sour cream

Tomato Vegetable Blender Soup

(vegan, gluten free, nut free)

Am I the only one ready to dive into soup season?? If you are craving comfort these days (like me), then this tomato vegetable blender soup will definitely hit the spot. Not only is it super creamy and flavourful, but it’s packed with veggies AND you make it in the blender. If you’ve never tried making soup in a blender before… get excited because you’re about to be making blender soup alllll fall long – it’s the easiest thing ever!

I was first introduced to blender soups around a year ago, and since then it has become a staple soup-making technique in my house! My mom and I both make a ton of soups this way, and she makes this tomato vegetable soup recipe pretty often – especially when our homegrown tomatoes are in season (which is right now!). The extra vegetables (carrots and potatoes) make it hearty and nourishing, and was entirely my mom’s idea so she deserves all the praise (thanks mom!).

Ingredients you’ll need for this Tomato Vegetable Blender Soup

  • olive oil
  • yellow onion
  • garlic
  • carrots
  • potatoes
  • salt & pepper
  • fresh tomatoes OR canned diced tomatoes
  • tomato paste

Other blender soup recipes you’ll love:

tomato vegetable blender soup in a white bowl topped with croutons, basil, and sour cream

Is this Tomato Vegetable Blender Soup vegan and dairy free?

Yes! There is no cream in this soup – the smooth richness comes from pureeing vegetables.

Is this soup gluten free?

Yes, this soup is gluten free. Serve it with some gluten free bread and you’re golden!

Is this soup nut free?

Yes again – no substitutions necessary (phew!).

How long does this Tomato Vegetable Blender Soup last?

You can keep homemade soups in the fridge for no more than 3-5 days. It actually tastes better the next day, because all the flavours get a chance to meld together. Just make sure you keep it in a sealed container!

Can I freeze it?

Yep – store it in an airtight container in the freezer for up to three months (presuming that your freezer is at the appropriate temperature). Your future self will thank you!

ENJOY! Be sure to leave a comment below if you make this recipe, and DM or tag me on Instagram @madebyme.g so that I can see your creations (it always makes my day :))

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tomato vegetable blender soup in a white bowl topped with croutons, basil, and sour cream

Tomato Vegetable Blender Soup

  • Author: Made by Meg
  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Total Time: 35 mins
  • Yield: 5 cups soup (45 servings) 1x
  • Diet: Vegan


This blender soup is comforting, creamy, and nourishing (not to mention super easy!). Pairs perfectly with crunchy croutons or freshly buttered bread.


  • 2 tbsp olive oil
  • 1 cup yellow onion, diced
  • 2 cloves (2 tsp) garlic, minced
  • 1 cup carrots, diced
  • 1 cup potatoes, diced
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 4 cups (32 oz) fresh tomatoes, chopped (or canned diced tomatoes)
  • 2 tbsp tomato paste
  • 1 1/2 cups fresh basil* leaves OR 1-2 tbsp dried basil (to taste)
  • 1 tsp oregano
  • 1/2 cup vegetable stock**


  1. Heat the oil in a medium to large pot. Add onions and sauté for a couple minutes. Then add the garlic, carrots, potatoes, salt, and pepper and continue to cook until the vegetables are soft. Take off the heat. Don’t wash the pot, because you’ll put the soup back in there to heat up at the end!
  2. Chop up the tomatoes, if using fresh (keep the peel on). 
  3. Add the cooked vegetables and chopped tomatoes to a blender and blend until smooth. Blend in the  the tomato paste and fresh or dried herbs. 
  4. Pour the blended soup back into the pot you used to cook the vegetables. Add in the vegetable stock and heat the soup to a low boil, then turn down to simmer for 5-10 minutes, or as long as you can stand to wait before you eat it! Like any good soup, the longer the flavours meld together the better it tastes.
  5. Serve warm and top with croutons, parmesan cheese, more herbs, and/or a side of bread.

Storage: Cool to room temperature (no more than one hour – place in a shallow pan/dish to cool it faster) before transferring to an airtight container and storing in the fridge for 3-5 days (less time if you choose to add cream).


*You can also use dill instead of basil.

**If you want this soup to be extra creamy, go ahead and replace the vegetable stock with cream or coconut milk.

  • Category: Soup

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