Let's make simple and delicious Vegan Tomato Soup! It's rich, super creamy, quick, easy, and conveniently made from canned tomatoes and a handful of other pantry staples.
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"I've been wanting a great vegan tomato soup recipe for a long time and THIS IS IT! Not only is it really easy to make using ingredients that I nearly always have on hand, it's absolutely delicious." - Colleen ⭐️⭐️⭐️⭐️⭐️ More reviews →
When fresh tomatoes are in season there is nothing better than my pure and vibrant Tomato Basil Soup, but when they're not I've got you covered with this simple, cozy, comforting, and creamy Vegan Tomato Soup recipe.
It's like a hug in a bowl and can fit anywhere and everywhere into your life because it's made from canned tomatoes and vegan pantry staples, and it's really quick and easy, and naturally gluten-free!
This recipe is an adapted version of my very popular Instant Pot Tomato Soup recipe. It's been one of my go-to recipes for years and it's about time there was a stovetop version so even more of you can experience it!
Ingredients
Here is what you'll be working with when making this creamy dairy-free tomato soup:
- The aromatics; Onion, garlic, dried basil, and dried oregano.
- Lots of tomato goodness in the form of canned crushed tomatoes and tomato paste.
- Raw cashews. These add incredible creaminess and thicken the soup. Heavy cream is not required!
- Seasonings like salt, pepper, and sugar.
Yes, you read that right, your tomato soup journey is taking a surprising twist because cashews are coming along to unlock their creamy magic. You really can't beat the creamy, velvety texture they give when blended up into your soup!
For the very best flavor use good quality canned tomatoes. If you can, spending a little more makes a huge difference. San Marzano tomatoes are my favorite.
Tips For Storing
Store leftover tomato soup in an airtight container in the fridge for up to 5 days or the freezer for up to 3 months. Reheat gently in a pan on the stovetop or in a microwave.
Serving Suggestion
Top your creamy Vegan Tomato Soup with crunchy vegan croutons or quinoa crispies, fresh basil, or a dollop of kale pesto, grated vegan parmesan or crumbles of salty vegan feta.
For a heartier meal, serve it with some gooey vegan grilled cheese sandwiches or big chunks of fresh bread. Sourdough is perfect with pretty much all vegan soup recipes or my no-yeast white bread and yeast-free spelt bread are good if you want to make a fresh bread accompaniment really quickly.
FAQs
Roasted cashews are harder than raw cashews and don't blend as easily. This means they won't work as well in the recipe.
The sugar is used as a seasoning in this recipe. It is a really important addition to tomato-based recipes. It brings out the flavour of the tomatoes, balances the acidity, and really enhances the overall flavour of the soup. I like to use 2 tablespoons. If you aren't sure though, add 1 tablespoon at the beginning, then taste when cooked and add another tablespoon if necessary to balance the flavors.
Recipe
Vegan Tomato Soup
Author:Ingredients
- 1 tablespoon olive oil , (or water for oil-free)
- 1 medium onion , diced
- 4 cloves garlic , minced
- 1 x 6oz (156ml) can tomato paste , (about 10 tablespoons)
- 1 x 28oz(796ml) can crushed tomatoes , (3⅓ cups or 800ml)
- 5 cups (1200 mls) water
- 2 teaspoons fine sea salt (adjust as necessary if using table salt)
- ½ a heaping cup (70 grams) raw cashew nuts , chopped into small pieces (do not use roasted)
- 2 teaspoons dried basil (or switch the basil & oregano for Italian seasoning)
- 2 teaspoons dried oregano
- ½ teaspoon freshly ground black pepper
- 1 to 2 tablespoons white or cane sugar
RECOMMENDED EQUIPMENT
INSTRUCTIONS
- Warm the oil in a large soup pan over medium heat. Once hot add the onion and saute until just starting to turn lightly golden on the edges. About 5 minutes.
- Add the garlic and continue to cook for another minute then spoon in the tomato paste. Cook, stirring frequently until the tomato paste darkens and smells really rich.
- Add all of the other ingredients, stir well, and bring to a gentle simmer. As written the consistency is like canned tomato soup. If you prefer a thicker soup keep back 1 cup of water and add a little more drop by drop at the end to thin to your liking.
- Simmer the soup for about 20 minutes, stirring occasionally. You can even turn it down low and simmer really gently for up to 1 hour if more convenient.
- Transfer the soup to a blender and blend until completely smooth. Return the amount you will be eating now to the pan and allow to warm through gently before serving. Pour the remainder into airtight containers and refrigerate or freeze until needed.
NOTES
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Colleen Neymeyer says
I've been wanting a great vegan tomato soup recipe for a long time and THIS IS IT! Not only is it really easy to make using ingredients that I nearly always have on hand, it's absolutely delicious. I happened to have a little bit of coconut milk that I needed to use, so I added some to one bowl and that worked well too.
My husband loved it and I can tell it will be made regularly at our house, particularly during the winter months. It's vegan comfort food at its best. Thanks, Mel, for another great recipe.
Janette says
I have made this soup many times in my pressure cooker. It is fabulous. I also freeze it and can use it for a quick supper. It is great to take to use for a "Meal Train" with my home made bread rolls and salad. People love it.
I do love your web site. Thank you.
Sharon Bedard says
The tomato soup was excellent. My hubby and I just had it for lunch. This recipe is a keeper.
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