Vegan Tomato Soup

pink colored tomato soup topped with green basil in a white bowl.

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!

Course Soup

Cuisine American

Keyword vegan creamy tomato soup, vegan homemade toamto soup, vegan tomato basil soup, vegan tomato soup, vegan tomato soup recipe

Prep Time 5

Cook Time 25

Total Time 30

Servings Servings

Calories 242kcal

Author Maria Doss

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.

Video

Notes

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.

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.

Nutrition