Morgan’s Vegan Tomato Soup

Morgan’s Vegan Tomato Soup

Serves 4 20 minute prep time

In this edition of “Shupe’s Soup”, Vega HQ’s resident chef, Morgan Shupe, shares her recipe for Tomato Soup. Full of flavour, this soup is a perfect substitute for its cream-based cousin. It is easy to make, super healthy and a perfect addition to your comfort food repertoire.


  • 1 tsp oil
  • 1 onion, diced
  • 1 stalks celery, diced
  • 6 cloves garlic, minced
  • 1 medium sweet potato, diced and peeled
  • 1 (10 oz) can diced tomatoes
  • 1 (10 oz) can crushed tomatoes
  • 2 cups vegetable stock
  • 2 cups water (more depending on desired thickness)
  • Salt and pepper, to taste
  • 1 tsp red chili flakes
  • 2 cups cooked brown rice


  • Heat oil in stock pot. Add onion, celery and garlic and sauté for 5 minutes.

  • Add sweet potato, diced tomatoes, crushed tomatoes, vegetables stock, water, red pepper flakes, salt and pepper. Bring to a boil and simmer for 20-30 minutes or until the sweet potatoes are tender.

  • Puree soup until desired consistency is achieved, adding more liquid if soup is too thick.

  • Add in brown rice, cook until rice is warm.