Healthy & Special Diets > Vegan Recipes > Vegan Lunches > Vegan Soup Recipes

Creamy Vegan Tomato Soup

A comforting and flavorful vegan tomato soup, made creamy with cashew cream. Perfect for a light lunch or dinner.

Prep Time
15 minutes
Cook Time
30 minutes
Servings
4
Ingredients
  • 28 oz Canned crushed tomatoes
  • 4 cups Vegetable broth
  • 1/2 cup Raw cashews
  • 2 tablespoons Nutritional yeast
  • 2 cloves Garlic
  • 1/2 Onion
  • 1 tablespoon Olive oil
  • 1 teaspoon Dried basil
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper

Prepare the Cashew Cream

Soak the raw cashews in hot water for at least 30 minutes, or preferably 1-2 hours. This will soften them and make them easier to blend into a smooth cream. Drain and rinse the soaked cashews.

Sauté the Aromatics

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and minced garlic and sauté for about 5 minutes, or until softened and fragrant.

Add Tomatoes and Broth

Pour in the canned crushed tomatoes and vegetable broth. Stir in the dried basil, salt, and pepper. Bring the mixture to a simmer.

Simmer the Soup

Reduce the heat to low, cover the pot, and simmer for 20 minutes to allow the flavors to meld.

Blend the Soup

Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth. Be cautious when blending hot liquids – vent the blender to prevent pressure buildup.

Add Cashew Cream

Return the blended soup to the pot. Add the soaked and drained cashews and nutritional yeast. Stir well to combine. Heat through gently.

Season to Taste

Taste the soup and adjust the seasoning as needed. Add more salt, pepper, or basil to your liking.

Serve

Serve the creamy vegan tomato soup hot, garnished with fresh basil leaves (optional).

Nutrition Facts Estimated per 100g of product

Calories: 50-60kcal, Protein: 1-2g, Fat: 3-4g, Carbohydrates: 5-7g (These values are estimates and can vary based on specific ingredients and quantities used).

Other Important Considerations for Nutrition

This soup is a good source of lycopene from the tomatoes. Cashews provide healthy fats and some protein. Nutritional yeast adds B vitamins. This recipe is naturally vegan and gluten-free. For a lower-sodium version, use low-sodium vegetable broth.

← Creamy Vegan Tomato Pasta with Cashew Sauce Easy Vegan Apple Crumble →

FAQ

  • Can I use fresh tomatoes instead of canned?

    Yes, you can use fresh tomatoes. You'll need about 4-5 medium tomatoes, peeled and chopped. Roasting the tomatoes beforehand can enhance their flavor.
  • Can I freeze this soup?

    Yes, this soup freezes well. Allow it to cool completely before transferring it to freezer-safe containers. Thaw overnight in the refrigerator before reheating.
  • How long does this soup last in the refrigerator?

    This soup will last for 3-4 days in the refrigerator.