If you love creamy, silky, blended soups, then this tomato soup is for you. It is the perfect soup to enjoy all year round.

One of the more noticeable changes I’ve made as a vegan is that I’ve become much more aware of food. I know that this is a bit of a cliche but the food is immensely important and good food is even more important. With good food, I’ve come to realize that you can make something that is so good that it does not matter if it is vegan or not. All that matters is that it is really really good and when it comes to tomato soup, this one certainly is that.

Vegan Tomato Soup

If you are keeping track of Hurricane Dorian, my heart, thoughts, and prayers go out to the people of the 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.

Other blended soups to try are Autumn Squash Soup, Jamaican Pumpkin Soup, and Vegan Broccoli Cheese Soup.

Why This Recipe Works

  • It’s a quick and easy dish that’s full of flavor.
  • A creamy soup made without butter or milk
  • The most delicious vegan tomato soup!
  • It’s made using natural, plant-based ingredients.
  • With a deep flavor, it’s reassuring.
  • This vegan tomato soup has a short and pleasant ingredient list. Preparation time is also limited.
  • With no cutting required and a single pot, cleanup is a breeze.
  • It’s incredibly low cost! It won’t cost a fortune, and the kids also will like it.
  • It’s simple to adjust the seasoning and make it just how you like it.
  • It’s free of preservatives! Have you checked the labels on the can of tomato soup you usually buy? That’s not good! You may feel good about giving your family this soup because it contains only authentic ingredients.
  • This soup is not only a nutritious lunch or supper option, but it also keeps nicely in the refrigerator, with the flavor only improving with time. It’s easy to transport, so you can bring some to work for lunch, or gift some to a sick friend.

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

 

Is Vegan Tomato Soup Healthy?

Yes! The main ingredients in this vegan tomato soup are tomatoes and cashews. These are the core ingredients and everything else is secondary. Both tomatoes and cashews are super healthy.

Let’s begin with tomatoes.

Tomatoes

Fresh tomatoes have few carbohydrates. Most of the carbohydrates come from simple sugars and dietary fiber. The majority of these fruits are made up of water. They are high in vitamin C, vitamin K, potassium, and folate, among other vitamins and minerals.

Tomatoes are packed with antioxidants that help fight free radicals that induce the body’s cell damage. Free radicals are produced when our bodies burn food for energy and can accelerate aging as well as cause cancer.

Tomatoes also contain lycopene which may lower blood pressure levels by relaxing blood vessels and reduce the risk of heart disease.

Tomatoes also contain vitamin C which is good for healthy skin and improves iron absorption from plant-based foods like spinach.

Tomatoes contain vitamin A which helps to improve eyesight; they also promote healthy skin, hair, and nails as well as maintain good vision.

They also contain vitamin B6 which aids to keep a healthy immune system as well as supports cell growth and development.

Cashews  

Cashews are packed with fiber, protein, and good fats. They’re also high in vitamins, minerals, and health-promoting plant components.

Cashews are abundant in polyphenols and carotenoids, two types of antioxidants that can lower inflammation and provide disease prevention.

Cashews have fewer calories than expected. They contain a lot of fiber and protein, which might help you feel fuller for longer. When all of these things are considered together, they may be able to assist you in losing weight.

Nut-rich diets have been proved to be good for heart health in numerous studies. Cashews appear to have some anti-hypertensive, anti-triglyceride, and anti-cholesterol properties. More research is needed, however, before firm conclusions can be drawn.

Low in sugar and high in fiber, cashews may help lower blood sugar and prevent the development of type II diabetes.

Dried Basil, Oregano, Thyme

Basil and oregano are packed with beneficial antioxidants and minerals. Oregano is high in zinc, a mineral that is necessary for human health. This mineral may aid in the synthesis of collagen, which is necessary for good hair development.

Dried Basil is beneficial to respiratory function and can be used to cure throat and nose infections, as well as stomach aches caused by gas.

The benefits of thyme are well-documented. It’s been shown to help reduce inflammation and fight off bacterial infections. It has antifungal properties and can reduce bloating, flatulence, and cramping associated with intestinal gas. It also reduces nausea and has anti-diarrheal properties that can help ease stomach upset.

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 a 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 it in most major supermarkets, health food stores,, or on Amazon.
  • Dried Basil, Oregano, and 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 it 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 in white bowls with grill cheese sandwich, in the background cutting board with soup and sandwich on a grey background

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.

Extra Suggestions

Vegan tomato soup is the ultimate comfort dish! Make your next meal extra special by mixing it up with one of these flavorful combinations.

  • Pesto: Serve with roasted pine nuts and a dab of vegan pesto
  • Toast: Toasted bread is a fantastic addition to any soup! To make dipping easier, cut it into strips.
  • Vegan Parmesan: Top the hot soup with vegan cheese until it melts.
  • Add Protein: While the soup is simmering, one of my favorite methods to boost the protein content is to add one 15-ounce can of white beans. When the beans are pureed, they will just lend extra creaminess to the soup.
  • Cashew Cream: Drizzle some cashew cream over the top!
  • Extra Veggies: Add more vegetables to this soup, such as red bell peppers & baby spinach! Once both of them have been boiled down and pureed, they will no longer have any flavor. If you’re adding other ingredients, make sure to adjust the seasonings so it doesn’t become bland!
  • Balsamic Vinegar: Drizzle balsamic vinegar over the top for a sweet yet tangy finish.
  • Plant milk: Coconut milk, either full-fat or light, can be added to plant milk to make it even creamier! However, non-dairy milk (such as almond or soy) will not produce the same level of creaminess.
  • Tomato paste: Add one or two tablespoons of tomato paste for a rich tomato taste.

Notes

  • To make this soup nut-free, replace the cashew paste with your favorite dairy-free sour cream.
  • Blend in the pot with an immersion blender, or blend in batches in a high-speed or conventional blender.

More Vegan Soup Recipes To Try

Frequently Asked Questions:

Is Tomato Soup Vegan?

My vegan version is incredibly creamy, despite the fact that it contains no milk! Because I have added cashew to make it creamy instead of cream or milk.

What Are The Top Health Benefits Of Consuming Tomato Soup?

As Discussed above this tomato soup is composed of highly healthy and nutritious ingredients, so you’ll get the following health benefits by consuming tomato soup:

  • Highly nourishing.
  • Fights inflammation all over the body
  • Cancer-fighting properties.
  • Promotes skin and eye health.
  • Maintain a healthy digestive system by avoiding both constipation and diarrhea.
  • Improves bone health.
  • Helps in weight loss
  • Reduces the risk of heart disease.
  • Enhance male fertility.
  • Boosts immunity.

Is Vegan Tomato Soup Kid-Friendly?

This vegan tomato soup gets its sweetness from the tomatoes, and the cashew makes it creamy. It’s a satisfying soup for kids of all ages. My kids enjoy savoring it with a large slice of healthy wheat bread.

How Should I Store Vegan Tomato Soup?

Tomato soup can be kept refrigerated in an airtight container for up to three days. Reheat in a big saucepan on the stovetop over medium-low heat.

Can I Freeze Vegan Tomato Soup?

Yes, I usually make a double batch of soup and freeze the rest. After cooking the soup, just let it cool completely and then put it in an airtight container or divide it into Ziplock bags. The soup can be frozen for up to 3 months; thaw completely before reheating gently.

What Type Of Tomatoes Are Best For Soup?

Muir Glen sliced tomatoes are recommended. They’re organic and delicious! If you’re using fresh tomatoes, Brandywine is a good choice. They have the finest tomato soup flavor.

Can I Use Fresh Tomatoes For Vegan Tomato Soup?

You certainly can. If you’ve got the time, it’s worth it to spend a little more time on this dish!

What Can You Add To Tomato Soup To Make It Taste Better?

The important ingredients in this recipe are onion, garlic, dried herbs, and olive oil which elevates this soup to a new level of flavor. For an extra flavor, you can add full-fat coconut milk and fire-roasted tomatoes (canned). You will get a new flavor dimension to the soup.

Is Campbell’s Tomato Soup Vegan?

Vegans can enjoy Campbell’s Tomato Soup. The soup is not vegan-certified, however, the majority of its ingredients are tomato puree, wheat flour, water, spices, high fructose corn syrup, and preservatives.

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Vegan Tomato Soup in white bowl

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!
5 from 3 votes
Print Pin Rate
Course: Soup
Cuisine: American
Keyword: Vegan Tomato Soup
Prep Time: 10 minutes
Cook Time: 12 minutes
Servings: 4 servings
Calories: 240kcal

Ingredients

  • 1 1/2 cups water
  • 1/2 cup raw cashews
  • 2 tablespoons extra-virgin olive oil
  • 1 small yellow onion quartered
  • 3 cloves garlic quartered
  • 1 28 oz can tomatoes whole peeled (liquid included)
  • 3 cups vegetable broth or 2 vegan bouillon cubes
  • 2 teaspoons basil dried or 2 tablespoons fresh
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 2 teaspoons cane sugar optional
  • salt to taste

Instructions

  • Add water and cashews to a blender, and process until smooth.
  • 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.
  • Bring to a boil on medium-high heat, then reduce to the lowest setting and let simmer for 10 minutes.
  • Add salt to taste (I used one tablespoon for reference). Blend in batches until smooth, then serve while hot.
  • You can also let this cool at room temperature, then keep in your fridge for up to 5 days, reheating small amounts as necessary.

Nutrition

Calories: 240kcal | Carbohydrates: 26g | Protein: 7g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 984mg | Potassium: 733mg | Fiber: 5g | Sugar: 14g | Vitamin A: 847IU | Vitamin C: 20mg | Calcium: 103mg | Iron: 5mg