Vegan Tomato Soup

This vegan tomato soup recipe is rich, creamy, velvety smooth, and insanely delicious. It has all of the comforts of classic canned soup but with the lively flavor and aromatics of a few key fresh ingredients.

My toddler, who doesn’t like tomato soup (or any tomatoes at all) loves this soup! It pairs nicely with grilled cheese, a fresh salad, sandwiches, crackers, or my easy dutch-oven bread recipe. Add a swirl of vegan sour cream or yogurt and you’re living the good life.

This vegan tomato soup recipe is

• Homemade in 30 minutes
• A delicious way to sneak fresh veggies into a meal for a picky eater
• Comforting and warming
• Convenient as it uses canned tomatoes
• Great for meal prep. Leftovers will last 3-4 days in the refrigerator in an air-tight container.

Ingredients

Tips and Substitutions

1. If you don’t have 2 hours to soak the cashews, you can speed-soak them in boiling water for 20 minutes.
2. You can substitute 1/2 cup of coconut milk for the cashew cream.
3. This tomato soup does not freeze well as the cashew cream may separate.
4. You can substitute fresh basil for the parsley or add both!
5. You can use smoked paprika instead of regular paprika if you like.

Vegan Tomato Soup

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• Author: Danielle
• Total Time: 30 minutes
• Yield: 6 1x
• Diet: Vegan

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Description

This vegan tomato soup recipe is rich, creamy, velvety smooth, and insanely delicious. It has all of the comforts of classic canned soup but with the lively flavor and aromatics of some key fresh ingredients. .

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Ingredients

Scale 1x2x3x

1/2 cup cashews, soaked

1–2 tablespoons olive oil

1 cup sweet onion, diced

3/4 cup celery, diced

3 cloves garlic, diced

28 oz. can of crushed tomatoes

4 cups vegan chicken stock

1 teaspoon oregano, dried

1/2 teaspoon paprika

2 tablespoons fresh parsley, chopped

1 tablespoon light brown sugar

1 teaspoon of salt

Toppings – vegan sour cream, vegan yogurt, fresh basil, croutons, fresh ground pepper, vegan shredded cheese

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Instructions

1. Put cashews in a bowl or jar, cover with water and soak for about 2 hours. If you’re short on time, you can speed soak the cashews in boiling water for 20 minutes.

2. Heat a large pot over medium heat and add the olive oil. Saute the onion, garlic, and celery until tender and translucent, about 5 miutes.

3.  Set aside 1/2 cup of the vegan chicken broth and then add the rest of the broth to the pot along with the tomatoes, parsley, oregano, paprika, and light brown sugar.  Bring to a boil. Turn heat down to low and allow to simmer uncovered for 15 minutes.

4. Drain soaked cashews and place in a full size, high-speed blender along with the 1/2 cup of chicken broth you set aside. Blend until smooth and creamy.

5. Carefully transfer the hot soup from the pot into the blender and blend everything together until smooth. Taste soup and decide if you want to add the teaspoon of salt. If so blend again just to mix in.

6. Transfer the soup back to the pot. Use a ladle to scoop into bowls and serve with topping like vegan sour cream, vegan yogurt, croutons and/or fresh basil.

Equipment

Ladle

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Vitamix Blender

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Notes

1. If you don’t have 2 hours to soak the cashews, you can speed-soak them in very hot water for 20 minutes.
2. You can substitute 1/2 cup of coconut milk for the cashews.
3. Store in an air-tight container in the refrigerator for 3-4 days.
4. You can us smoked paprika instead of regular paprika if you like.
5. This tomato soup does not freeze well as the cashew cream may separate.
6. You can substitute fresh basil for the parsley or add both!

• Prep Time: 15 min
• Cook Time: 15 min
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: vegan tomato bisque, vegan creamy tomato soup