Warm up with this rich and creamy vegan tomato soup. A thick tomato base mixed with cashew cream and topped with homemade croutons for a satisfying fall soup. Made in under 20 minutes!
What? WHAT?! Is September seriously almost over?
But what a great month it was! Later this week I will be recapping September’s highlights by bringing together some of the top recipes of the month as well as sharing a few of the products I’m totally loving right now. You’ll have to come back on Friday to check it out!
But now, I’ve got a brand new recipe for you:
Creamy Vegan Tomato Soup.
This tomato soup is my go-to fall soup. It is thick and rich and creamy and comforting and warm and nostalgic and everything you want in a vegan soup.
Wanna see for yourself? Let’s dig in!
How to Make Vegan Tomato Soup [Video]
Recommended Ingredients & Equipment
This soup is creamy, rich, and velvety smooth. And better yet, it’s made with simple ingredients that you likely already have on hand.
Ingredients & Substitutions
- Olive Oil
- Canned Whole Tomatoes – This recipe calls for 28 ounces canned tomatoes. You can also you diced if that is what you have on hand.
- Vegetable Broth –
- Granulated Sugar – Check out my guide to vegan sugars and alternative sugar replacements. For a healthier sugar alternative, I recommend coconut sugar.
- Spices – This recipe calls for oregano, red pepper flakes, salt, and pepper.
- Raw Cashews – Cashews are added to create the rich creaminess of tomato soup. If you would rather make this recipe without cashew cream, you can omit the cashew cream and substitute 1/2 cup unsweetened non-dairy milk or creamer.
- Lemon Juice
- Baguette (optional)
For this recipe, I highly recommend a Vitamix. These blenders can be pricy, but my Vitamix is, by far, the most used gadget in my kitchen. Most other blenders are simply not powerful enough to create a cream out of cashews. You will also need a soup pot, baking sheet, and silicone baking mat. (<<affiliate links)
Check out the full list of my recommended kitchen tools and gadgets.
How to Make Vegan Tomato Soup
Step one – Make the Cashew Cream
Begin by making the cashew cream. When it comes to cashew cream, you really should use a high-powered blender. However, if you don’t have a high-powered blender, you can soak the cashews for about 6 hours ahead of time and they will blend up fairly well.
Add all the ingredients for the cashew cream to the blender and blend for about 30 seconds until you have a smooth, delicious cream.
Step two – Make the Soup Base
In a medium soup pot, heat up oil over medium heat. Add onions and garlic and sauté, stirring frequently, for 5 minutes until onions are translucent and fragrant. Add the tomatoes in their juices, vegetable broth, cashew cream, sugar, and spices.
Bring to a boil and simmer for 10 minutes.
Step Three – Purée the Soup
Pour your soup into a blender (you may need to do this in batches) and blend until your soup is completely smooth. Alternatively, you could blend your soup with an immersion blender. While this doesn’t blend quite as smoothly, it is far less messy.
Step Four – Make the Homemade Croutons
You don’t need croutons for this recipe but they do add a lovely flavor and crunch.
These croutons are made with a rustic baguette that is chopped into 1″ pieces and tossed in olive oil and salt. They are then baked at a 425F until the croutons are golden and crunchy.
Serving and Storing
Store leftover soup in the refrigerator for up to 5 days or in the freezer for up to 1 month. To serve frozen soup, let it thaw overnight in the refrigerator. Once it’s mostly thawed, gently reheat the soup in a small soup pot.
Store leftover croutons in an airtight container once they are completely cool. Keep them at room temperature and they will stay crunchy for 4-5 days.
Frequently asked questions
Can this soup be made without cashew cream?
I do love cashew cream for this soup but if you don’t have a Vita-mix or access to raw cashews, the creaminess of this soup can be substituted with unsweetened non-dairy milk or non-dairy creamer. I recommend cashew or soy as they then to be thicker and have less flavor.
Can I make cashew cream without a high-powered blender?
While I don’t recommend it, it can be done. Simply soak the cashews for about 6 hours ahead of time and they will blend up fairly well.
Is the recipe gluten-free?
Yes, if you use gluten-free bread or omit the croutons all together.
More Vegan Soup Recipes
Did you make this recipe? Leave a comment and rate it below.
If you made any substitutions, let us know how it turned out!
Warm up with this rich and creamy vegan tomato soup. A thick tomato base mixed with cashew cream for a satisfying fall soup. Made in 20 minutes.
Keyword: Vegan Tomato Soup
Servings: 4 people
Calories: 236 kcal
Author: Sarah McMinn
- 1/2 cup raw cashews
- 1/4 cup water
- 1 tbsp. fresh lemon juice
- 1/2 tsp. salt
- 1 1/2 cups French baguette, cubed into 1" pieces
- 1 tbsp. olive oil
- 1/4 tsp. salt
Preheat oven to 425. Line a baking sheet with parchment paper and set aside.
Begin by making the cashew cream. In a high-powered blender, such as a Vitamix, combine all the ingredients for the cashew cream, placing the water at the bottom. Blend on high until completely smooth. Set aside.
In a medium soup pot, heat up 2 tablespoons of oil over medium heat. Add onions and garlic and sauté, stirring frequently, for 5 minutes until onions are translucent and fragrant.
Add tomatoes in their juices, vegetable broth, cashew cream, sugar, and spices. With the back of a wooden spoon, break down the tomatoes as best as you can. Bring to a boil and simmer for 10 minutes. Remove from heat.
While the soup is simmering, place the cubed bread in a big bowl with 1 tablespoon of olive oil and salt, tossing to combine. Spread the bread in a single layer onto prepared baking sheets. Bake for 10 minutes until golden and crispy.
Pour your soup into a blender (you may need to do this in batches) and blend until your soup is completely smooth.
Enjoy immediately or store in an airtight container and gently reheat before serving. Serve with homemade croutons.
Serving and Storing - Serve this soup immediately. Serve it with a big salad or a hearty sandwich. Store leftover soup in the refrigerator for up to 5 days or in the freezer for up to 1 month. To serve frozen soup, let it thaw overnight in the refrigerator. Once it's mostly thawed, gently reheat the soup in a small soup pot.
Variations - Don't want to make cashew cream? Substitute unsweetened non-dairy milk or creamer.