Vegan Tomato Soup is thick and luxuriously creamy without any cream. Made with pantry ingredients, it’s healthy, flavorful and ready in 30 minutes - No broth!
Homemade tomato soup is a classic for good reason. It's cozy, comforting, perfect for warming up on a chilly night, especially during fall. Even better, it can be healthy!
While many homemade soup recipes use coconut milk instead of heavy cream, I opted for cashews. When blended along with the tomatoes and onion, they create a luxuriously thick and creamy texture that rivals a bisque. If you prefer a more classic one made using cream then try our instant pot tomato soup.
I never truly appreciated tomato soup until I tried this recipe. The addition of cashews makes it incredibly thick and creamy. It’s also quick and easy, coming together in just 30 minutes and storing well in the fridge.
We enjoy it year-round and whip up a batch whenever the craving strikes, thanks to the use of canned tomatoes. This way, you can savor it anytime without waiting for summer’s best tomatoes!
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Why you'll love it?
- Ready in under 30 minutes
- Ultra thick and creamy
- No cream making it dairy-free
- Healthy clean eating soup
- No stock
"Absolutely delicious! Made it just like the recipe except no fresh Basil. Soup didn’t need any other flavor. Definitely make again 5 stars!" - Debi Laughlin
Ingredients
Scroll down to the recipe card below for full information on ingredients and amounts.
- Tomatoes - I prefer using high-quality tomatoes, like San Marzano, because they’re sweeter and less acidic.
- Cashews - While ¾ cup of raw cashews may seem like a lot, their subtle sweetness and rich flavor elevate this soup to the best vegan tomato soup you’ll ever make! If you prefer a stronger tomato taste, you can simply reduce the cashews to ½ cup.
- Onion - When sautéed in oil, onion becomes wonderfully sweet, adding both thickness and a subtle sweetness to the dish.
- Garlic - There's no need to finely mince your garlic cloves—just a coarse chop will suffice since everything gets blended together in the end.
- Sugar - A touch of sugar is essential to balance the acidity of the tomatoes.
- Basil - Fresh basil truly elevates a tomato soup made with canned tomatoes. It adds a burst of freshness, enhances the flavor, and brightens the entire dish.
How to make vegan tomato soup?
You can find the full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
💡Best blenders to use: You can use a high-quality immersion blender or a traditional blender like a Vitamix for this recipe. Keep in mind that an immersion blender can take longer and might get messy if your pot isn’t large enough, as the soup can splash. If you choose to use a Vitamix or another blender, be sure to let the soup cool to a warm temperature before blending.
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How to serve?
To serve, ladle the soup into bowls and top with croutons and fresh basil. I enjoy adding a drizzle of coconut milk or heavy cream for a gourmet touch, though it’s optional. The croutons add a delightful crunch to each bite.
A slice of toasted bread is perfect for dipping into the soup, or you can keep it classic with a grilled cheese sandwich. Our garlic bread grilled cheese pairs especially well with this soup for a yummy combination!
Pro tip: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the vegan tomato soup for up to 3 months. To defrost, simply move it to the refrigerator overnight, then reheat it on the stovetop or in the microwave until warmed through.
Recipe tips
- Blend until very smooth! Cashews may take a bit longer to blend, so be sure to puree them thoroughly for a beautifully silky smooth consistency.
- When using an immersion blender, be sure to use a large pot to prevent the soup from splashing out.
- When using Vitamix or other blenders, let the soup cool slightly before blending.
- For tomato-based recipes, opt for a non-reactive pot, such as stainless steel or enamel-coated cast iron. Avoid using metal pots like cast iron or copper, as they can react with the tomatoes and give the soup a metallic taste.
- This is a small batch recipe yielding about four servings. If you're planning to serve a larger group, simply double the ingredients.
Frequently asked questions:
You can thicken soup using a variety of ingredients, such as cornstarch mixed with water, blending in stale bread, ground nuts like cashews or almonds, or adding cooked vegetables like carrots, cauliflower, or potatoes. Coconut milk is another great option. In this recipe, we chose to use cashews for a healthy, vegan twist.
Yes, however, it's important to note that canned tomatoes are harvested at their peak ripeness, ensuring consistently high quality and flavor. If you prefer to use fresh tomatoes, ripe plum tomatoes are ideal due to their lower seed count and reduced water content. Simply blanch the tomatoes in boiling water for about 30 seconds, then remove the skin. For this recipe, you'll need approximately 7 Roma tomatoes.
More easy homemade soups
Vegan Tomato Soup
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 cup chopped onion
- 3 garlic cloves chopped
- 1 salt adjust based on taste
- 1 can whole peeled tomatoes (28 ounces)
- ¾ cup raw cashews
- 1 teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes
- ½ teaspoon ground black pepper
- 2 to 3 teaspoons sugar
- ½ cup chopped fresh basil leaves
Instructions
- Place a medium pot over medium heat and add olive oil. When hot, add chopped onion, garlic, cook, stirring occasionally, until onions begins to turn golden (2 to 3 minutes).
- Add in the tomatoes along with the juices, cashews, Italian seasoning, red pepper flakes, black pepper, salt, sugar and 1 cup of water.
- Stir with a spoon, breaking the tomatoes lightly, cover, and cook for about 20 minutes.
- Remove from heat and use an immersion blender to puree the ingredients until smooth. Keep in mind that an immersion blender can take longer and might get messy if your pot isn’t large enough, as the soup can splash.Alternatively, let the soup cool for 5 minutes, then transfer it to a blender. Blend until completely smooth, being cautious with the hot liquid, and return the mixture to the pot.
- Stir in chopped basil, ladle into bowls and serve with toasted crusty bread for dipping.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
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Debi Laughlin
Absolutely delicious! Made it just like the recipe except no fresh Basil. Soup didn't need any other flavor. Definitely make again 5 stars!
Maria Doss
Hi Debi, Glad you loved the soup, Maria