Vegan Tomato Soup with Cashew Cream

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.  

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
5 from 8 votes
Finished soup in two bowls served with croutons
Course: Soup
Cuisine: Vegan
Keyword: Vegan Tomato Soup
Servings: 4 people
Calories: 236 kcal
Author: Sarah McMinn
Vegan Tomato Soup
  • 2 tbsp olive oil
  • 1 small white onion, peeled and thinly sliced
  • 3 cloves garlic, peeled and minced
  • 1 (28 oz) can whole peeled tomatoes
  • 1/2 cup vegetable stock
  • 1/2 cup cashew cream, recipe follows
  • 2-3 tsp. granulated sugar
  • 1/2 tsp oregano
  • 1/4 tsp red pepper flakes, optional
  • salt and pepper, to taste
Cashew Cream
  • 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
  1. Preheat oven to 425. Line a baking sheet with parchment paper and set aside. 

  2. 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. 

  3. 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. 

  4. 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. 

  5. 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.

  6. Pour your soup into a blender (you may need to do this in batches) and blend until your soup is completely smooth. 

  7. Enjoy immediately or store in an airtight container and gently reheat before serving. Serve with homemade croutons. 

Recipe Video

Recipe Notes

Don't want to make cashew cream? Substitute unsweetened non-dairy milk or creamer. 

Serve this soup immediately. Because the tomatoes are already cooked, it just takes about 10 minutes to heat all the way through. 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. 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.

Nutrition Facts
Vegan Tomato Soup with Cashew Cream
Amount Per Serving
Calories 236 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 2g13%
Sodium 551mg24%
Potassium 153mg4%
Carbohydrates 15g5%
Fiber 1g4%
Sugar 4g4%
Protein 4g8%
Vitamin A 100IU2%
Vitamin C 2mg2%
Calcium 23mg2%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.