Creamy Vegan Tomato Soup

Creamy Vegan Tomato Soup

A rich and comforting tomato soup that gets its creaminess from cashews. Better than the canned version and surprisingly simple.

This creamy vegan tomato soup is the ultimate comfort food. Made with ripe tomatoes, fresh basil, and creamy cashews, it's a wholesome and satisfying meal that's perfect for a chilly day. Serve it with a side of grilled cheese for a classic combination.

Prep Time10 minutes
Cook Time25 minutes
Servings4-6

Ingredients

  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 (28-ounce) cans of crushed tomatoes
  • 1 cup vegetable broth
  • 1/2 cup raw cashews, soaked in hot water for 15 minutes
  • 1/4 cup fresh basil, chopped
  • 1 tsp sugar
  • Salt and pepper to taste

Instructions

  1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
  2. Add the garlic and cook for another minute until fragrant.
  3. Stir in the crushed tomatoes, vegetable broth, and sugar. Bring to a simmer and cook for 15 minutes.
  4. While the soup is simmering, drain the soaked cashews and add them to a high-speed blender with about a cup of the hot soup liquid. Blend until completely smooth and creamy.
  5. Pour the cashew cream into the soup and stir to combine. Use an immersion blender to make the soup extra smooth, or carefully transfer it in batches to the blender.
  6. Stir in the fresh basil and season with salt and pepper to taste.
  7. Serve hot, garnished with more fresh basil or a drizzle of coconut cream.

Chef's Notes

For an extra rich flavor, you can roast the tomatoes before adding them to the soup.