Soups & Stews > Vegan Soups & Stews > Vegan Creamy Soups > Vegan Cream of Tomato Soup Recipe

Classic Vegan Cream of Tomato Soup

Indulge in the creamy, comforting flavors of this classic vegan cream of tomato soup. This recipe uses simple ingredients and a clever technique to achieve a rich, velvety texture without any dairy. Perfect for a cozy lunch or a light dinner.

Prep Time
15 minutes
Cook Time
30 minutes
Servings
4
Ingredients
  • 28 oz Canned Crushed Tomatoes
  • 4 cups Vegetable Broth
  • 1 medium, chopped Onion
  • 2 cloves, minced Garlic
  • 1/2 cup, soaked in hot water for 30 minutes Raw Cashews
  • 2 tablespoons Nutritional Yeast
  • 2 tablespoons Olive Oil
  • 1/4 cup, chopped Fresh Basil
  • 1 teaspoon Sugar
  • to taste Salt
  • to taste Black Pepper
  • 1 teaspoon Balsamic vinegar

Sauté the Aromatics

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

Add Tomatoes and Broth

Pour in the canned crushed tomatoes and vegetable broth. Add the sugar, salt, and pepper. Stir well to combine. Bring to a simmer.

Simmer and Blend

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

Blend Cashews for Creaminess

While the soup is simmering, drain the soaked cashews and place them in a high-speed blender with 1/2 cup of the soup liquid. Blend until completely smooth and creamy. This is your vegan cream!

Combine and Finish

Pour the cashew cream into the pot with the tomato soup. Stir well to combine. Add the nutritional yeast for a cheesy flavor. Stir in chopped fresh basil and balsamic vinegar.

Adjust Seasoning

Taste and adjust seasoning as needed. You may want to add more salt, pepper, or sugar to your preference. If the soup is too thick, add a little more vegetable broth to reach your desired consistency.

Serve and Enjoy

Serve hot, garnished with fresh basil leaves or a swirl of vegan cream. Pairs well with grilled cheese sandwiches or crusty bread.

Nutrition Facts Estimated per 100g of product

(Note: Nutritional information is an estimate and can vary based on specific ingredients and preparation methods.)

  • Calories: Approximately 60-80 kcal
  • Protein: 2-3g
  • Fat: 3-5g
  • Carbohydrates: 7-9g
  • Fiber: 1-2g

Other Considerations for Nutrition

This soup is a good source of vitamins A and C from the tomatoes. Using low-sodium vegetable broth will help reduce the sodium content. Cashews provide healthy fats and some protein. Adjust salt and sugar to taste, keeping in mind dietary restrictions or preferences.

← Classic Vegan Minestrone Soup →

FAQ

  • Can I use canned tomatoes with added herbs?

    Yes, you can, but be mindful of the added salt and adjust the seasoning accordingly.
  • I don't have nutritional yeast. Can I omit it?

    Yes, you can omit it. It adds a cheesy flavor, but the soup will still be delicious without it. You could try adding a pinch of smoked paprika for a different flavor dimension.
  • Can I use other nuts instead of cashews?

    Yes, you can. Blanched almonds or sunflower seeds are good alternatives. Keep in mind that the flavor might be slightly different.
  • Can this soup be frozen?

    Yes, let the soup cool completely before freezing in an airtight container. It can be stored for up to 3 months. Thaw overnight in the refrigerator before reheating.