If you’re craving a warm, creamy tomato soup but want to skip the dairy, this vegan version is just what you need! Made with simple ingredients, it’s smooth, rich, and perfect for a cozy lunch or dinner.
The cashews add a creamy texture without the need for any milk or cream. This quick recipe will satisfy your comfort food cravings, especially on rainy days or when paired with your favourite vegan grilled cheese.
Ingredients You’ll Need
Main Ingredients:
- 2 tablespoons olive oil (or water for an oil-free option)
- 1 medium sweet onion, chopped
- 28 ounces canned crushed tomatoes (about 800 grams)
- 2 cups vegetable broth
- 1/2 cup raw cashews
- 1/2 teaspoon salt (adjust to taste)
- 1 teaspoon sugar (optional, helps reduce acidity)
How to Make Vegan Tomato Soup
1. Sauté the Onion
In a large pot, heat the olive oil or water over medium heat. Add the chopped onion and cook for 4–5 minutes, stirring occasionally until it becomes soft and translucent.
2. Add Tomatoes and Broth
Pour in the canned crushed tomatoes and vegetable broth. Stir well, bring it to a boil, then reduce the heat. Let it simmer for about 20 minutes, allowing all the flavours to combine.
3. Blend for Creaminess
Add the raw cashews to a blender. Carefully pour the hot soup into the blender, doing it in batches if necessary. To ensure safety, use a towel over the lid to avoid any spills. Blend until the soup is silky smooth.
4. Final Touches
Pour the blended soup back into the pot. Taste and adjust the salt to your liking. If the soup tastes a little too tangy, stir in a teaspoon of sugar to balance the flavours.
5. Serve and Enjoy
Serve hot with your favourite vegan croutons, a slice of crusty bread, or a green salad. For the ultimate comfort, enjoy it with a vegan grilled cheese sandwich on the side!
Why You’ll Love This Vegan Tomato Soup
This vegan tomato soup is the perfect combination of creamy and comforting without any dairy. The cashews make it extra smooth, giving it that luxurious texture that you would expect from a creamy tomato soup.
With just a handful of ingredients, this recipe can be whipped up in under 30 minutes. It’s the ideal dish to serve on cool evenings or as a quick, healthy meal during the week.
Plus, it pairs wonderfully with a crispy vegan grilled cheese for the ultimate comfort food experience.
FAQs
Do I have to soak the cashews?
If you’re using a high-speed blender, there’s no need to soak the cashews. If your blender is regular, soak them in hot water for 15–20 minutes first.
Can I use fresh tomatoes instead of canned?
Yes, you can! Just cook them longer until soft and adjust the salt and flavour as needed.
Is this soup freezer-friendly?
Yes, it freezes well. Let the soup cool completely before storing it in an airtight container. Thaw and reheat gently.
Can I make this recipe nut-free?
To make it nut-free, try using sunflower seeds instead of cashews or skip the blend for a lighter version.
What should I serve with this soup?
This soup goes great with vegan grilled cheese, garlic bread, croutons, or a light salad.
