Creamy Vegan Tomato Soup

Craving something warm, cozy, and easy to make? This bowl of vegan tomato soup really hits the spot. This simple recipe uses mostly pantry staples, like canned tomatoes and vegetable broth. But, if it’s the summer season, you’ll have the perfect recipe for using up any leftover fresh tomatoes from your backyard garden!

For even more comforting soup recipes, don’t miss out on these 30+ vegan soup recipes you need to savor.

Why You’ll Love This Tomato Soup

Besides fantastic flavor and ease of cooking, here are even more reasons to enjoy this creamy, dairy-free soup:

• Truly Comforting. There’s something about warm tomato soup that feels like a hug in a bowl.
• Made with Pantry Staples. That means fewer grocery trips and more last-minute meal wins.
• Quick and Easy to Make. This soup comes together fast, usually in under 30 minutes. Perfect for busy nights or lazy weekends.
• Great for Meal Prep. It stores well in the fridge or freezer, so you can make a big batch and enjoy it all week. Just reheat and serve!
• Pairs Well with So Many Sides. It’s perfect with grilled cheese, crusty bread like focaccia, leafy green salad, or even roasted veggies.

Key Ingredients and Substitutions

Here are the main ingredients and helpful substitutions to get you started on this vegan tomato soup:

• Fire-Roasted Canned Tomatoes – They’re super convenient and work great year-round. Use whole peeled or crushed tomatoes for the best texture. No canned tomatoes? Use tomato puree or fresh tomatoes that have been peeled and cooked down.
• Vegetable Broth – Helps to blend everything together while adding savory notes. Choose a low-sodium broth so you can adjust the salt yourself. No vegetable broth? Use water with a pinch of salt and a splash of soy sauce, miso, or coconut aminos for extra flavor.
• Raw Cashews – Make the soup creamy without any dairy. Soak them in hot water for 10–15 minutes to help them blend more easily. Try unsweetened coconut milk or oat cream if you’re out of cashews.
• Russet Potato – Helps to thicken the soup without adding any cream. Peel and dice the potato small so it cooks faster. Yukon Gold potatoes work too, or you can try a handful of cooked white beans for a similar creamy effect.
• Onion and Garlic – Gives the soup a sweet and savory boost and adds depth of flavor. Cook onions until soft and slightly golden to bring out the natural sweetness. Shallots or leeks will also work in a pinch. Add the garlic after the onion starts to soften so it doesn’t burn. Garlic powder can work in a pinch—start with ½ teaspoon and adjust to taste.

How to Make Dairy-Free Tomato Soup

Step 1: Sauté the Onion and Garlic – Heat the oil in a large soup pot over medium heat. Add the onion and garlic and cook for a few minutes, until the onion is soft and translucent.

Step 2: Add the Seasonings – Stir in the salt, pepper, basil, oregano, and diced potato. Give everything a good stir to coat the veggies in those tasty seasonings.

Next, Step 3: Simmer the Soup – Add the diced tomatoes and 3 cups of vegetable broth, saving 1 cup for the cashews. Bring the soup to a boil, then reduce the heat and simmer for about 20 minutes, or until the potatoes are tender.

Step 4: Make It Creamy – While the soup simmers, add the cashews and reserved 1 cup of broth to a high-powered blender. Blend until completely smooth and creamy. Add the cashew mixture to the cooked soup, remove the pot from the heat, and blend with an immersion blender until smooth.

Step 5: Serve It Up! Ladle the creamy tomato soup into bowls and serve hot. Top with fresh basil for a simple finishing touch.

Serving Tips For Creamy Tomato Soup

This silky and savory soup is truly delicious on its own, but here are a few tasty ideas to consider:

• Top It With Croutons – Keep it simple but still looking fancy with a sprinkle of freshly cracked black pepper, flavorful vegan croutons (whole or crushed), and some green basil leaves (whole or thinly sliced) for a pop of color and flavor.
• Don’t Forget Dairy-Free Grilled Cheese – A classic combo! Before satisfying your hunger with soup, make a sandwich filled with gooey vegan cheese and grilled to perfection. Add a slice of fresh garden tomato and a leaf of lettuce and you’ll be golden!
• Boost With a Bean Burger – If grilled cheese is not your go-to, you can bulk up your bowl with a bun-ful of barbecue black bean burger. Substantial and satisfying, this burger might just become your soup’s best friend.
• Call Up a Caprese Salad – Prepare a pretty salad plate with a bounty of baby spinach, fresh basil, and chunks of vegan mozzarella cheese. Drizzle with olive oil, balsamic vinegar, and season with salt and pepper. (Check out our dairy-free caprese sandwich if you love these flavors together!)
• Pair With a Potato – A potato with a crispy crust is the perfect plant-based pairing with this soup. Our hasselback potatoes recipe fits the bill and will fill your belly to the brim.

Vegan Soup FAQs