We can all remember eating that yummy tomato soup as a kid on a chilly day to make us feel warm and fuzzy inside. I present to you your favorite childhood tomato soup…all grown up! This Creamy Vegan Spinach and Tomato soup will make you reconsider the meaning of “creamy tomato soup.” It’s the perfect soup for whenever you’d like to cuddle up with a blanket on the couch and catch up on your favorite shows. It has simple ingredients and it’s very easy to make! Your tomato soup standards might have just gotten better!

This Creamy Vegan Tomato and Spinach Soup is:

  • Completely whole food, plant-based
  • Able to be made and on the table in just 25 minutes
  • As good as you want it to be
  • Made with whole-food ingredients
  • Easy to make with only 11 simple, plant-based ingredients
  • Vegan (Dairy & Egg-Free)
  • Gluten-Free & Soy-Free
  • Nut-free
  • Oil-Free

Creamy Spinach and Tomato Soup

Cory Warren
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Dinner
Servings 4 servings


  • 1 sweet onion minced
  • 3 cloves garlic minced
  • 2 tbsp water
  • 4 handfuls fresh baby spinach well rinsed
  • 2 15 oz cans tomato puree
  • 4 cups unsweetened almond milk
  • 1 tsp basil
  • 1 tbsp oregano
  • 1/2 tsp balsamic vinegar
  • 1 tsp fresh ground black pepper
  • salt to taste


  • Saute the minced garlic and onion in the water for five minutes, in a large saucepan, over medium heat.
  • Add the almond milk, spinach, tomato sauce, basil, oregano, vinegar, and black pepper and
  • Let the soup come to a slow boil.
  • Reduce the heat to low, and allow the soup to simmer for fifteen minutes.
  • Salt the soup to taste and serve piping hot.


*If you prefer to have your soup extra smooth or don't like texture to it, Blend it up in your blender for a minute or two prior to serving.
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