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

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Course: Soup

Cuisine: American

Keyword: Vegan Tomato Soup

Prep Time: 10

Cook Time: 12

Servings: 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.

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