Macaroni Tomato Soup Recipe (Dairy-Free, One Pot)
There’s just something about a big bowl of creamy tomato soup that feels like a warm hug - and when you throw macaroni into the mix? Absolute comfort food heaven. This vegan macaroni tomato soup recipe without cream is one of those easy, satisfying meals that the whole family can enjoy. Even the kids slurp it up!
I’ve made this so many times for my family during busy weekdays when everyone’s hungry after sport and school. It’s a budget-friendly one-pot wonder, packed with pantry staples, and freezer-friendly too.
Whether you're new to creating vegan meals or you're just after something cosy, this is a go-to simple vegan dinner recipe you'll want on repeat.
Macaroni in Tomato Soup – Why It Works
If you’ve never added pasta to tomato soup before, you’re in for a treat. The starch from the macaroni in tomato soup thickens the broth slightly, while the pasta makes it feel hearty enough to stand alone as a meal. It's like a cross between tomato soup and vegan mac and cheese. It’s rich, tangy, savoury, and such a comforting meal - perfect for winter!
For this vegan soup recipe, I use macaroni pasta, but you could swap in other small pasta shapes like shells or ditalini if that’s what you’ve got in the cupboard.
Simple Macaroni Soup Recipe – Pantry Staples Only
The beauty of this simple macaroni soup recipe is that it’s simple to make, affordable and built on ingredients you probably already have:
A can of diced tomatoes
A bit of tomato paste for depth
Onion and garlic
Dried herbs like oregano
Vegetable stock
Plant-based milk (I use soy or oat for creaminess)
Nutritional yeast for that cheesy vibe
And of course, macaroni!
It all comes together in one pot, meaning minimal washing up and maximum flavour. Set and forget!
How to Thicken Tomato Soup Without Dairy
One of the questions I often get is: how do you thicken tomato soup without dairy?
Here’s the trick: a combo of plant milk and nutritional yeast does wonders. Nutritional yeast not only brings a cheesy, umami flavour, but it also helps give body to the soup. Another bonus is that cooking the macaroni right in the soup releases a little starch, naturally thickening it up.
You could also blend half the soup if you want it super smooth, but I personally love the texture of soft onions, tomatoes, and pasta mingled together.
Vegan Macaroni Tomato Soup – Kid Friendly, Freezer Friendly
As a busy vegan Dad, I love meals that tick multiple boxes, and this one ticks so many:
Quick (ready in under 30 minutes)
Nourishing
Vegan
Affordable
Great for leftovers or freezing
Kid approved!!
This vegan macaroni tomato soup is something I batch cook often, especially during busy weeks. My kids love it paired with garlic bread or crunchy bread (who doesn’t?).
Ways to Customise This Macaroni Tomato Soup
Another great bonus of this creamy macaroni tomato soup recipe is that it is easily customisable to suit your preferences - this recipe is a blank canvas ready for you to alter! Here are some ideas:
Add lentils or chickpeas for a protein boost
Stir in baby spinach or kale right at the end
Try topping it with crispy tofu or vegan sausage slices
Use gluten-free pasta if needed
Spice it up with chilli flakes or smoked paprika
Time-Saving Tips for this Macaroni Tomato Soup Recipe
If you’re short on time, try these handy hints:
Pre-chop your onions and garlic in batches and freeze them.
Double the recipe and freeze half for a rainy day.
Use a pot with a wide base for quicker cooking and less sticking.
FAQs for Creamy Vegan Macaroni Tomato Soup:
Can I freeze vegan macaroni tomato soup?
Yes! Let it cool completely, then portion into airtight containers. It reheats beautifully on the stove or in the microwave.
Can I use other plant milks?
Yes, great options include soy, oat, or almond. Coconut milk changes the flavour a bit too much for this one.
What’s the best cheese substitute for creaminess?
Nutritional yeast is my go-to, but a small amount of dairy-free shredded cheese stirred through works well too.
This vegan macaroni tomato soup is proof that comfort food can be easy, nourishing, and entirely vegan. Whether you’re serving it to your kids, meal-prepping for the week, or just want a simple and delicious vegan soup that feels like a warm hug, this recipe will hit the spot perfectly!
INGREDIENTS
Macaroni Tomato Soup
Serves: 4
1 tbsp olive oil
1 brown onion, diced
2 garlic cloves, minced
2 tbsp tomato paste
1 tsp dried oregano
1 can diced tomatoes
2 cups vegetable stock
1 cup plant-based milk (soy or oat works well)
¾ cup macaroni pasta
½ tsp sugar
Salt and pepper, to taste
¼ cup nutritional yeast
Fresh basil to serve (optional)
METHOD
Heat olive oil in a pot over medium heat. Sauté onion for 5 minutes until soft.
Add garlic, tomato paste and oregano. Cook for 1–2 minutes until fragrant.
Pour in diced tomatoes, stock, and milk. Stir well.
Bring to a simmer, then add the macaroni and cook for 10–12 minutes or until pasta is tender.
Stir in nutritional yeast, sugar, salt and pepper to taste.
Serve hot with fresh basil and a side of crusty bread.
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