This vegan tomato soup recipe will transform how you think about dairy-free comfort food forever. Forget the myth that you need cream for a silky, rich tomato soup! As someone who’s tested dozens of plant-based soups, I promise this creamy vegan tomato soup delivers all the warmth and creaminess you’re craving, without a drop of dairy. Whether you’re a seasoned vegan or just trying to incorporate more plant-based meals, this simple homemade vegan tomato soup will become your new cold-weather staple.
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Why You’ll Love This Vegan Tomato Soup Recipe
This isn’t just any tomato soup—it’s a game-changer for plant-based cooking that even dairy lovers will request again and again!
- Quick and effortless – Ready in just 30 minutes with minimal hands-on time
- Budget-friendly – Uses simple pantry ingredients that cost less than pre-made soups
- Surprisingly creamy – The secret? Blending in cashews creates a silky texture that rivals traditional cream-based recipes
- Nutrient-packed – Provides 35% of your daily vitamin C needs per serving
- Versatile base – Perfect for customizing with your favorite herbs and toppings
Vegan Tomato Soup Ingredients
Here’s everything you’ll need to make this soul-warming dairy-free tomato soup:
- 2 tablespoons olive oil (or any neutral cooking oil you prefer)
- 1 large yellow onion, diced (about 1 cup)
- 3 cloves garlic, minced (or 1 teaspoon garlic powder in a pinch)
- 2 tablespoons tomato paste (for concentrated flavor depth)
- 2 cans (28 oz each) whole peeled tomatoes (San Marzano variety if possible)
- 2 cups vegetable broth (low-sodium preferred)
- 1/2 cup raw cashews, soaked for 30 minutes in hot water (or 1/3 cup coconut cream for nut allergies)
- 1 tablespoon maple syrup or sugar (balances acidity)
- 1 teaspoon dried basil (or 2 tablespoons fresh, chopped)
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional, for gentle heat)
- Salt and freshly ground black pepper, to taste
How to Make Vegan Tomato Soup
Step 1: Prepare Your Base
Heat olive oil in a large pot over medium heat. Add diced onions and cook for 5-7 minutes until translucent and slightly golden. Add minced garlic and cook for another 30 seconds until fragrant (watch carefully—garlic burns quickly!). Stir in tomato paste and cook for 2 minutes, allowing it to darken slightly for a richer flavor.
Step 2: Build Your Soup
Pour in the canned tomatoes with their juices, crushing them with your hands or a wooden spoon as you add them to the pot. Add vegetable broth, dried herbs, red pepper flakes (if using), maple syrup, and a pinch of salt and pepper. Bring to a gentle boil, then reduce heat and simmer uncovered for 15 minutes, allowing the flavors to meld together.
Step 3: Create the Creaminess
Drain your soaked cashews and add them to a high-speed blender. Carefully transfer the hot soup to the blender (you may need to work in batches). Blend until completely smooth and velvety, about 1-2 minutes. If you prefer some texture, reserve a cup of the soup before blending and stir it back in afterward.
Step 4: Final Touches
Return the blended soup to the pot and warm over low heat. Taste and adjust seasoning – you might want more salt, pepper, or a touch more sweetener depending on the acidity of your tomatoes. If the soup is too thick, add a splash more broth until you reach your desired consistency.
Pro Tips & Easy Variations
- Depth booster: Roast your canned tomatoes on a baking sheet at 400°F for 20 minutes before adding them to intensify their flavor.
- Quick-soak method: No time to soak cashews? Cover them with boiling water for just 10 minutes, or use cashew butter (2 tablespoons) instead.
- Herbal variations: Try using fresh thyme, rosemary, or a bay leaf during simmering for different flavor profiles.
- Texture options: For a chunky version, only blend half the soup and recombine with the unblended portion.
- Spice it up: Add a tablespoon of curry powder or smoked paprika for an exciting twist on the classic.
How to Serve and Enjoy
This creamy vegan tomato soup shines in so many settings! Here are my favorite ways to serve it:
- Topped with homemade croutons, fresh basil, and a drizzle of quality olive oil
- Alongside a vegan grilled cheese sandwich made with your favorite plant-based cheese
- As a starter for dinner parties, served in small cups with a sprinkle of pine nuts
- In a thermos for lunch with a side of crusty bread for dipping
- Poured over cooked rice or quinoa for a heartier meal option
Common Mistakes to Avoid
- Skipping the sauté step: Cooking the onions until properly translucent develops essential flavor foundations. Rushed cooking results in a flat-tasting soup.
- Over-blending with cashews: Blend just until smooth. Over-processing can make the soup slightly gummy rather than silky.
- Forgetting to balance acidity: Tomatoes vary in acidity; taste and adjust with sweetener as needed. This step makes the difference between good and great soup.
- Serving immediately: Allow the soup to rest for 5-10 minutes after blending. This short rest allows flavors to fully develop and marry together.
Storing for Later & Meal Prep
- Refrigeration: Store cooled soup in airtight containers for up to 5 days. The flavor actually improves after a day as ingredients meld.
- Freezing: Freeze in individual portions using freezer-safe containers or silicone muffin trays for up to 3 months. Leave some room for expansion.
- Reheating: Warm gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth if it’s thickened too much.
- Meal prep boost: Make a double batch on Sunday and portion into containers with complementary sides for grab-and-go lunches all week.
Let’s Make This Recipe!
This homemade vegan tomato soup proves that plant-based cooking can be just as satisfying and comforting as traditional favorites. With its rich flavor, velvety texture, and simple preparation, it’s the perfect addition to your meal rotation. Whether you’re looking for a cozy dinner on a chilly evening or a nourishing lunch option, this dairy-free tomato soup delivers every time. I’d love to hear how your version turns out! Drop a comment below with your experience or any creative variations you tried. Happy cooking!
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- Vegetable barley soup recipe
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- Vegan pea soup recipe
- Vegan chicken noodle soupe
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Frequently Asked Questions
Can I use fresh tomatoes instead of canned for this vegan tomato soup?
Absolutely! Use about 3 pounds of fresh tomatoes, cored and quartered. For the best flavor, roast them with a little olive oil at 400°F for 25-30 minutes until caramelized before adding to the soup.
I’m allergic to nuts. What can I substitute for cashews in this recipe?
For a nut-free version, use 1/3 cup of coconut cream or 1/2 cup of silken tofu instead. Both will provide creaminess without affecting the flavor significantly.
Can I make this vegan tomato soup in an Instant Pot?
Yes! Use the sauté function for the onions and garlic, then add remaining ingredients (except cashews). Cook on high pressure for 5 minutes with a quick release. Blend with soaked cashews afterward.
How can I add more protein to this soup while keeping it vegan?
You can stir in 1 cup of cooked white beans (cannellini or navy) before blending, add 2 tablespoons of nutritional yeast for a cheesy flavor boost, or top with roasted chickpeas as a crunchy, protein-rich garnish.
Why is my soup not as red as I expected?
The cashews lighten the color somewhat. For a vibrant red soup, try adding a teaspoon of paprika or using a tablespoon of tomato paste more than the recipe calls for. The flavor will be just as delicious!
Creamy Vegan Tomato Soup
Equipment
- Large soup pot
- High-speed blender
- wooden spoon
- chef’s knife
- Measuring cups & spoons
Ingredients
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 2 cans (28 oz) whole peeled tomatoes with juice
- 2 cups low-sodium vegetable broth
- 0.5 cup raw cashews, soaked (or 1/3 cup coconut cream)
- 1 tbsp maple syrup or sugar
- 1 tsp dried basil
- 0.5 tsp dried oregano
- 0.25 tsp red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onions for 5–7 minutes until translucent. Add garlic and cook for 30 seconds. Stir in tomato paste and cook for 2 minutes to deepen flavor.
- Add canned tomatoes (with juice), crushing with hands or a spoon. Stir in broth, basil, oregano, red pepper flakes, maple syrup, salt, and pepper. Bring to a boil, then simmer uncovered for 15 minutes.
- Drain soaked cashews and place in a blender. Carefully add the hot soup and blend until smooth and creamy, 1–2 minutes. Work in batches if needed.
- Return blended soup to the pot and reheat on low. Taste and adjust seasonings as needed. Add broth to thin if desired.
