Vegan Tomato Soup

This vegan tomato soup recipe is so easy to prepare, and is rich and creamy. The perfect comfort soup that tastes amazingly fresh, with incredibly flavorful classic tomato soup flavor!

Vegan Tomato Soup

If you love creamy, silky, blended soups, then this tomato soup is for you. It is the perfect soup to enjoy all year round. Other blended soups to try are Autumn Squash Soup, Jamaican Pumpkin Soup, and Vegan Broccoli Cheese Soup.

Vegan tomato soup in white bowls with grill cheese sandwich, in the background cutting board with soup and sandwich on a grey background

Vegan Tomato Soup

If you are keeping track on Hurricane Dorian, my heart, thoughts, and prayers go out to the people of Northern Bahamas. As the hurricane approaches Florida, we are thinking of safety first and praying that the hurricane's effect will not be as devastating. Right now the weather is sunny and beautiful. Talk about "the calm before the storm"!

I decided to prepare this warm, light, and comforting dish that is similar to canned tomato soup. It is so easy to prepare, with ingredients that more than likely you already have on hand. I used canned tomatoes, dried herbs (dried herbs are more potent than fresh herbs), and cashews for the creamiest non-dairy tomato soup recipe. 

Vegan Tomato Soup Ingredients

  • Water - Spring water
  • Cashews - Blend cashews with water to add a smooth, silky creamy texture to your soup. if you are allergic to nuts then substitute with cooked white beans or cauliflower.
  • Olive Oil - Sauté onion and garlic to bring out their delicious fragrance. If you are on an oil-free diet, then sauté onion and garlic with vegetable broth.
  • Onion - Gives flavor to the tomato soup. I used yellow onion.
  • Garlic - Enhances the flavor of tomato soup. I used 3 cloves. 
  • Tomatoes -  I used whole peeled tomatoes in the can, making this the perfect soup for when tomatoes are out of season. If you want to use fresh tomatoes then roast about 8 medium quartered tomatoes on a prepared baking sheet at 400 degrees for 30-40 minutes.
  • Vegetable Broth - You can make your own homemade Vegetable Broth, or purchase in most major supermarkets, health food stores or on Amazon. 
  • Dried Basil, Oregano, Thyme - An amazingly aromatic blend of herbs. You can substitute with fresh herbs, 1 teaspoon of dried is equivalent to 1 tablespoon of fresh.
  • Cane Sugar - Added to balance the acidity of the tomato sauce. You can substitute with maple syrup.
  • Salt - Add salt to taste. I love Himalayan Pink Salt. 


How To Make Vegan Tomato Soup?

  1. Add water and cashews to a blender, and process until smooth.
  2. In a large pot, heat olive oil on medium-low heat. Sauté onion and garlic for about 2 minutes. Add blended cashew mixture, canned tomato, vegetable broth, dried herbs, and sugar.
  3. Bring to a boil on medium-high heat, then reduce to the lowest setting and let simmer for 10 minutes.
  4. Add salt to taste (I used one tablespoon for reference). Blend in batches until smooth, then serve while hot.
  5. You can also let this cool at room temperature, then keep in your fridge for up to 5 days, reheating small amounts as necessary.
  6. Serve with a homemade vegan grill cheese sandwich or Vegan Garlic Bread.

Vegan Tomato Soup Variations

  1. Use roasted fresh tomatoes for a sweeter caramelized flavor.
  2. Add pasta or cooked rice for a heartier soup.
  3. Stir in 1/4 cup chopped fresh basil leaves just before serving. Fresh basil gives a pleasant, slightly sweet flavor.

More Vegan Soup Recipes To Try

Vegan tomato soup in white bowls with grill cheese sandwich, in the background cutting board with soup and sandwich on a grey background

Categories

Categories: ,
Course:
Cuisine:

Nutrition

Energy:
246 kcal / 1028 kJ
Fat:
16 g
Protein:
8 g
Carbs:
11 g
Per serving

Cooking Time

Preparation:
10 min
Cooking:
12 min
Ready in:
22 min
For:
4 Servings

Ingredients

Instructions

  1. Add water and cashews to a blender, and process until smooth.
  2. In a large pot, heat olive oil on medium-low heat. Sauté onion and garlic for about 2 minutes. Add blended cashew mixture, canned tomato, vegetable broth, dried herbs, and sugar.
  3. Bring to a boil on medium-high heat, then reduce to the lowest setting and let simmer for 10 minutes.
  4. Add salt to taste (I used one tablespoon for reference). Blend in batches until smooth, then serve while hot.
  5. You can also let this cool at room temperature, then keep in your fridge for up to 5 days, reheating small amounts as necessary.

Dev Marie

Hi there, I’m Dev, a Jersey girl now residing in Florida, and a first generation Jamaican immigrant. As a passionate foodie adventurist, I love to create comfort dishes using exotic ingredients from all over the world.

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2 Comments
  1. Angela
    September 8, 2019

    I have been looking for a creamy vegan tomato soup recipe for ages so I was very excited to give this a go. It is fabulous and so easy to make. I must say I am loving all your recipes so far.