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 vegan cream of tomato soup 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!
How to Serve Up Your Vegan Cream 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
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.
What Makes This Vegan Tomato Soup Good for You?
That’s a really good question! 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 vegan 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.
Simple Storage for Your Creamy Tomato Soup
Any remaining vegan 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.
Equipment You’ll Need
If you try this Vegan Cream of Tomato Soup 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 Fa
This delicious cream of tomato soup is perfect for a chilly day. It’s packed with flavor and easy to make. It’s completely plant based, dairy-free, and loaded with nutrients. Serve it with a side of vegan grilled cheese for the perfect mealtime combo.
- 2 tablespoons of olive oil
- 1 onion, roughly chopped
- 3 medium cloves of garlic, chopped
- 1 teaspoon of salt
- ½ teaspoon of black pepper
- 1 teaspoon of basil
- 1 teaspoon of oregano
- 1 large russet potato, diced
- 1 (20 oz) can of fire roasted tomatoes, with their juices
- 4 cups of vegetable broth (or vegetable bouillon and water)
- ¼ cup of raw cashews
- Fresh basil, finely sliced, for garnish
- 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.
- 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 cream? You can use unsweetened and unflavored soymilk or 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.
Keywords: soup, dairy-free, vegan, vegetarian, gluten-free, dinner, easy, winter, fall, warm, cashew, plant-based
More Savory & Sensational Vegan Soups to Try:
- 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
Vegan Cream of Tomato Soup recipe by Michelle Cehn, copyright of World of Vegan™. Photos by Zhoro Apostolov. Article written by Gina House and edited by Amanda Meth. Please note that this dairy-free tomato soup article may contain affiliate links which supports our work at World of Vegan.