Vegan Tomato and Thyme Soup

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

A simple, nourishing soup simmered with sun-ripened tomatoes and fresh thyme, creating a comforting bowl of vibrant flavor without dairy. This vegetarian-inspired soups (vegan) ready in about 45 minutes pairs (14 oz) cans diced tomatoes, vegetable broth, medium, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 (14 oz) cans diced tomatoes
• 2 cups vegetable broth
• 1 medium, diced onion
• 3 cloves, minced garlic
• 2 tbsp, chopped fresh thyme
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add diced onion and cook for 5 minutes until soft and translucent.
2. Step 2: Stir in minced garlic and cook for 1 minute until fragrant, avoiding browning.
3. Step 3: Add 2 (14 oz) cans diced tomatoes and 2 cups vegetable broth, then bring to a gentle simmer.
4. Step 4: Stir in 2 tbsp chopped fresh thyme, 1 tsp salt, and 1/2 tsp black pepper.
5. Step 5: Reduce heat to low and simmer uncovered for 20 minutes to meld flavors.
6. Step 6: Use an immersion blender to puree soup until smooth, or carefully transfer to a blender and blend until smooth before returning to pot.