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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FEATURED COMMENT:
"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 also absolutely delicious." - Colleen ⭐️⭐️⭐️⭐️⭐️ More reviews →
Simple, cozy, comforting, and super creamy Vegan Tomato Soup recipe. An adapted version of my very popular Instant Pot Tomato Soup recipe, which has been one of my go-to recipes for years. It's about time there was a stovetop version, so even more of you can experience it!
It's like a hug in a bowl that can fit anywhere and everywhere into your life because it's really quick and easy, and made from canned tomatoes, cashews, and pantry staples.
I know grilled cheese is the usual go-to pairing, but for me, vegan garlic bread and tomato soup is the winning combo. Some crispy, crunchy croutons are amazing with it, too!
My trick for making this soup super creamy without dairy is raw cashew nuts. 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 luxuriously creamy, velvety texture the cashews give this tomato soup, and I promise you won't be missing the dairy at all!
Mel x
P.S. If you have fresh tomatoes and fresh basil, give my pure and vibrant Tomato Basil Soup a try instead!
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, bringing out the flavour of the tomatoes, balancing the acidity, and enhancing the overall flavour. 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 at the end to balance the flavours.
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
- ½ a heaping cup (70 grams) raw cashew nuts
- 2 teaspoons fine sea salt (adjust as necessary if using table salt)
- 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
- 3 to 4 cups (720 to 960 mls) water , divided
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 the canned tomatoes, cashews, salt, dried basil, dried oregano, black pepper, sugar, and 1 cup of the water. We are purposely not using all of the water so the soup fits comfortably in your blender later. Stir well.
- Bring to a gentle simmer and cook for about 20 minutes, stirring occasionally.
- Transfer to a blender with one more cup (240 ml) of water (to cool and make it safer to blend) and blend, with a clean dish towel held over the lid, until very smooth and creamy.
- Return to the pan and place over medium heat. Add more water to thin as necessary ( I usually use another 1½ to 2 cups) and allow to warm through before serving.
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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