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Vegan Creamy Tomato Ramen Soup (Easy and Tasty)

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In the world of ramen, there are many different flavors available today. You can choose from rich broths or clear broths, to creamy and savory broths. This recipe was created by accident, but I believe the best recipes are!

If you love the flavor of tomato soup, this recipe for creamy tomato ramen will satiate your taste buds. It’s not your classic Asian-inspired ramen. Instead, this recipe utilizes Italian spices for a whole new take on ramen noodles. It’s actually one of my favorite soup recipes when I’m craving something tangy, creamy, and comforting.

Recipe highlights

  • Easy to prepare – This is a really quick meal and it is ready in just 30 minutes max. The ingredients are minimal, and you may even have most of them on hand.
  • Flavor profile – The tanginess of the tomato pairs perfectly with rich coconut milk. It’s also balanced with a hint of sweetness from the brown sugar.
  • Spiciness – I like my soup a bit spicy. You can omit the cayenne pepper if you want to avoid any spice in your soup.
  • Versatility – This recipe is incredibly versatile. You can add your own fresh veggies and herbs. You can also mix up the spices or even add protein like tofu.

How to make creamy vegan tomato ramen

Start by blending the crushed tomatoes to a smooth consistency. This sets the stage for a creamy tomato broth.

Then, saute the onion until they turn translucent. Add the dried herbs and spices until they become fragrant.

Add tomato paste for depth, followed by the blended tomatoes and broth. Stir in the salt and sugar at this time. Allow the flavors to simmer together for 10 minutes.

Prepare your noodles while the broth cooks. Follow the package instructions. I like using thin wheat noodles from the Asian grocery store. They typically take 4-5 minutes to cook.

Stir in the coconut milk for the silky and creamy texture. Be sure to not let the broth boil. Cook for 2 minutes.

Ladle the hot broth over your cooked noodles and garnish with a few cracks of black pepper or greens of your choice. Serve immediately.

FAQs and Recipe Tips

Can I use a different milk? Full fat coconut milk adds the much needed creaminess to this recipe. You can substitute the coconut milk for vegan cream cheese to achieve a similar texture, though the flavor will be different.

How can I add protein? – Consider adding tofu or chickpeas to this soup for protein. You can also serve it alongside a protein-packed salad, or a vegan grilled cheese.

How can I store this recipe? – Store the broth and the noodles separate in this recipe. You don’t want the noodles soaking up all the broth and getting soft. Reheat on the stove and add a splash of vegetable broth if needed to thin it out.

I hope you enjoy this tasty creamy tomato ramen. I love that it is so creamy and rich while still being 100% plant-based. If you want to make a smaller batch, simply cut the recipe in half. Let me know if you make this recipe and any variations you may have done.

Creamy tomato ramen

Want more soup recipes?

Creamy Vegan Tomato Ramen Soup

Creamy vegan tomato ramen
This creamy vegan ramen is a delicious bowl of comfort.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Serving Size 6 servings


  • 2 Tbsp olive oil
  • 1 cup diced onion
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • ½ tsp garlic powder
  • 1-2 tsp salt
  • 2 cups vegetable broth
  • 14 oz organic crushed tomatoes blended smooth
  • 1 tsp brown sugar
  • 1 can full fat coconut milk 12-14 oz
  • 1 can tomato paste
  • ½ tsp cayenne powder optional
  • 12 oz dried noodles of choice


Prepare the broth

  • Blend canned crushed tomatoes in a blender till smooth. I like to use Muir Glen organic.
  • Saute onion in olive oil for 3-5 minutes over medium heat. Add basil, oregano, cayenne powder, and garlic powder. Stir and cook for an additional 30 seconds.
  • Add tomato paste and stir for 30 seconds.
  • Add blended crushed tomatoes, vegetable broth, salt and brown sugar. Simmer on low-medium heat for 10 minutes.
  • While the broth cooks, prepare your noodles according to the package directions. I like using thin ramen noodles which typically take 4-5 minutes to cook.
  • Add coconut milk and stir. Cook for an additional 2 minutes, being careful not let the broth boil.
  • Spoon hot broth over noodles and serve immediately. Garnish with sliced green and a few cracks of black pepper.

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    1. I have never tried this recipe with a different milk. Please let me know if you do, and how it turns out. I would try whole milk as cream may be too thick.

        1. If you’re looking to add protein to this recipe I might even use a protein rich pasta in place of the noodles. There are a lot of options available now! The “Brami” brand is very tasty. You could also experiment with chickpeas or cubed tofu! This soup base kind of tastes like spaghetti-os (for lack of better comparison), so I really like it with noodles. Hope this helps!

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