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Vegan Creamy Tomato Soup in a Bowl on a Wood Cutting Board

Vegan Creamy Tomato Soup

  • Author: Michelle Cehn
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6-8 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegan


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


  1. 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.
  2. Stir in the salt, pepper, basil, oregano, and diced potato.
  3. 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.
  4. 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.
  5. After the pot has been cooking for 20 minutes, remove from heat, add the cashew milk, and blend with an immersion blender until pureed.
  6. 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