Vegan Tomato Soup with Cashew Cream

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.

5 from 16 votes

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Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: people

Calories: 236kcal

Author: Sarah McMinn

Ingredients

Vegan Tomato Soup

2 tablespoon olive oil
1 small white onion, peeled and thinly sliced
3 cloves garlic, peeled and minced
1 (28 oz) can whole peeled tomatoes
½ cup vegetable stock
½ cup cashew cream, recipe follows
2-3 tsp. granulated sugar
½ teaspoon oregano
¼ teaspoon red pepper flakes, optional
salt and pepper, to taste

Cashew Cream

½ cup raw cashews
¼ cup water
1 tbsp. fresh lemon juice
½ tsp. salt

Croutons (optional)

1 ½ cups French baguette, cubed into 1" pieces
1 tbsp. olive oil
¼ tsp. salt

US Customary - Metric

Instructions

If you are making croutons, preheat the 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.
Using an immersion blender, blend your soup until it is rich and creamy. Serve immediately with fresh croutons.

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Notes

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.

Recipe Tips - 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.

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

Frequently Asked Questions

Do I have to make 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.
How do I thicken my soup? If your tomato soup isn’t thick enough there are a couple of things you can do to make it thicken up. 1) make sure to drain the water and access liquid out of the tomatoes before adding them to the soup. 2) try reducing the liquid in the cashew cream by up to 50%. 3) let the soup simmer 10-20 additional minutes to cook off excess liquid.

Nutrition