Creamy Tomato Soup From Canned Tomatoes
There’s just something so special about vibrant red tomato soup shimmering in a bowl. It’s almost impossible to resist breaking its smooth and creamy surface with a spoon and slurping it up. This creamy tomato soup from canned tomatoes recipe will bring back all the cozy, warm memories of childhood and also elevate them to the next level of lusciousness.
All you need to do is grab your ingredients, sauté a few vegetables, and tip in your tomatoes. Allow it to simmer, add the cashew milk, and then the recipe is ready to devour. Finally, feel free to skip the cashew cream if you’re not that keen or if you’re cutting down on fat. Even without this tempting topping, you’ll truly love this delicious, down-to-earth tomato soup.
No need to jump through hoops to make this super quick and simple soup. Let’s get started!
Why You’ll Love this Soup From Canned Tomatoes
While the fantastic flavor and ease of cooking might be the obvious reasons, there are also a few other options to consider. Such as:
- Amps Up Your Antioxidants – Tomatoes are filled with lycopene and carotenoids which help to reduce inflammation and reduce the possibilities of certain types of cancer.
- Soup Supersedes Raw – This is one of the few instances when the cooked version of a vegetable (well, technically, it’s a fruit) is better than eating it raw.
- Go Nuts Over Nutrients – You also can count on a good amount of fiber, potassium, and vitamins A and C, as well as notable minerals such as copper and selenium in this ruby red food.
All of this is true for homemade tomato soup. If you’re buying the canned version, you’re also consuming tons of extra salt, preservatives, and other chemicals. When you’ve got a quick and easy recipe like this, you can totally skip on the canned varieties.
Key Ingredients
This tomato soup from canned tomatoes is super simple to make with mostly pantry staples. It offers a creamy texture without using dairy, perfect for those with lactose intolerance or following a vegan diet! The beauty of this recipe lies in its adaptability. Here are the main ingredients and recommended substitutions to suit your preferences and make it your own:
- Onion and Garlic: The onion and garlic serve as aromatic foundations, infusing the soup with a rich depth of flavor. Feel free to adjust the quantities based on your preference for a milder or stronger taste.
- Herbs: Basil and oregano contribute to the soup’s Italian-inspired flavor profile, adding a delightful herbaceous essence. Fresh or dried herbs can be used based on availability and taste preferences.
- Russet Potato: Russet potato is a secret ingredient that lends creaminess to the soup without the need for dairy. It also adds thickness and texture. If needed, you can substitute with other starchy vegetables like cauliflower or sweet potato.
- Fire-Roasted Canned Tomatoes: Opting for fire-roasted canned tomatoes brings a distinct smoky flavor to the soup. If not available, regular canned tomatoes work well too, but you may miss the subtle charred essence.
- Vegetable Broth: Vegetable broth provides a savory base for the soup, but vegetable bouillon cubes dissolved in water are a convenient alternative. Adjust the amount to control the soup’s saltiness.
- Raw Cashews: Raw cashews are a game-changer for creating a creamy, dairy-free texture in the soup by blending with some of the vegetable broth to create a cashew cream. If allergic or seeking an alternative, you can simply use any unsweetened plain non-dairy milk.
How to Serve Up Your Creamy of Tomato Soup
When it comes to serving up some soup, there are always many appetizing options to choose from. This recipe has such a silky consistency that it’s nice to coordinate with a side of crunch. Though we have a few ideas to share with you, this savory soup is truly exquisite to enjoy on its own.
- 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 bunful of barbecue 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. Such a great side to your rich, tomato soup.
- 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. A munch and then a slurp can be a beautiful bite.
- Team With Tofu Triangles – Take a trip to Tofu Land with these tasty, garlicky triangles. It’s truly a treat to enjoy these crusty bites with your tomato soup. Yum
Simple Storage for Leftover Tomato Soup
Any remaining tomato soup will last in the fridge for about 3-4 days. If you think it might take longer to finish, then pour your leftover soup into ice cube trays and freeze overnight. When ready, pop your tomato cubes into a sealed container and they’ll last at least a month or two in the freezer. To thaw, either place into the refrigerator overnight or in a saucepan over medium heat until desired temperature.
Tomato soup cubes can also be used to thicken or flavor a stew, or even add an extra boost to sautéed vegetables.
Five Fun Facts About Tomatoes
- Tomatoes are the official state vegetable of New Jersey and tomato juice is official state beverage of Ohio.
- The earliest tomatoes came from Europe and were actually yellow in color. For that reason, they were usually called, “pomo d’oro” meaning “golden apple”.
- Heinz Tomato Ketchup has a speed limit! If it pours too quickly (faster than 0.028 miles per hour), it’s simply rejected as being too runny.
- As of 2013, the world’s record for the heaviest tomato was noted in Oklahoma and weighed 7 pounds and 12 ounces.
- There are around 10,000 varieties of tomatoes worldwide.
More Savory Soups to Try
- Best Vegan Stew
- Vegan Italian Wedding Soup
- Creamy Asparagus & Mushroom Soup
- Chickpea Noodle Soup
- Vegan Squash & Cauliflower Soup
- Green Chili Soup
- Mum’s Beet and Ginger Soup
- Red Curry Noodle Soup
- Green Detox Soup
- Thai Vermicelli Noodle Soup
- Easy Pea of Broccoli Soup
- Indian Toor Dal Soup With Turmeric
- 7 Soup Recipes You Need To Savor
If you try this Creamy Tomato Soup From Canned Tomatoes recipe, let us know what you think by leaving a comment and rating below! We’d love to hear about your favorite vegan sheet pan dinners. Be sure to follow along on Pinterest, Instagram and Facebook for even more vegan recipe inspiration.
Creamy Tomato Soup with Canned Tomatoes
Equipment
- Large Soup Pot
- High Speed Blender
Ingredients
- 2 tablespoons olive oil
- 1 onion, roughly chopped
- 3 medium cloves garlic, chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon basil
- 1 teaspoon oregano
- 1 large russet potato, diced
- 1 20-ounce can fire-roasted tomatoes, with their juices
- 4 cups vegetable broth, or vegetable bouillon and water
- ¼ cup raw cashews
- Fresh basil, finely sliced, for garnish
Instructions
- In a large soup pot, add the oil and warm over medium heat. Add the onion and garlic and sauté for a few minutes until the onion becomes translucent.
- Stir in the salt, pepper, basil, oregano, and diced potato.
- Add the can of tomatoes and 3 cups of the vegetable broth (or bouillon and water), reserving one cup to blend with the cashews in the next step. Bring the pot to a boil and cook for 20 minutes, until potatoes are cooked through.
- Add cashews and remaining 1 cup of vegetable broth (or bouillon and water) to a high-powered blender and blend on high until you have a very smooth creamy cashew milk.
- After the pot has been cooking for 20 minutes, remove from heat, add the cashew milk, and blend with an immersion blender until pureed.
- Serve hot topped with basil.
Notes
- Serve with a side of vegan grilled cheese or topped with crunchy vegan croutons.
- If you prefer a silky smooth creamy tomato soup, blend with a high-speed blender instead of an immersion blender. Transfer the soup a bit at a time into the blender and blend on high until smooth.
- Don’t want to make your own cashew milk? You can use unsweetened and unflavored soymilk, store-bought cashew milk, or any other plant-based milk in its place. You can even use coconut milk in a pinch, although that will impact the flavor of the soup.
Nutrition
Creamy Tomato Soup From Canned Tomatoes recipe by Michelle Cehn, copyright of World of Vegan™. Photos by Zhoro Apostolov.
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Leave a Comment
This looks delicious! I love soups that are full of flavor like this one! I’ll have to try the recipe soon!
Delicious this soup looks so divine!
Loooove this soup so so much! It’s a go-to for fall. It’s crazy to think that I used to hate tomatoes.
I love tomato soup!
Delicious soup!
OMG yessss. Such a creamy and delicious soup!
Delicious creamy flavorful soup. The cashews make it creamy and add extra nutrition as well.
Perfect cold rainy day meal!
Such a perfect soup for winter! Mmmmmm.