Craving a warm, creamy tomato soup but want to skip the dairy? This vegan tomato soup is just what you need! It’s smooth, rich in flavour, and made with only a few simple ingredients you probably already have at home. Perfect for lunch or dinner, this comforting soup is ideal for rainy days, quick meals, or pairing with your favourite vegan grilled cheese.
Ingredients You’ll Need
Main Ingredients:
- 2 tablespoons olive oil (or water for 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
Heat olive oil or water in a large pot over medium heat. Add the chopped onion and cook for 4–5 minutes until it turns soft and translucent. Stir occasionally to avoid burning.
2. Add Tomatoes and Broth
Pour in the crushed tomatoes and vegetable broth. Mix well and bring to a boil. Then, reduce the heat and let it simmer for about 20 minutes to bring out the flavours.
3. Blend for Creaminess
Add the raw cashews to a blender. Now, carefully pour the hot soup into the blender. If your blender is small, do this in batches. Use a towel over the lid for safety and blend until silky smooth.
4. Final Touches
Pour the blended soup back into the pot. Taste and add salt as needed. If the soup tastes too tangy, stir in a teaspoon of sugar to balance the flavour.
5. Serve and Enjoy
Serve hot with vegan croutons, a slice of crusty bread, a green salad, or your favourite vegan grilled cheese sandwich. It’s comfort food at its best!
This vegan tomato soup is creamy, cozy, and made without any milk or cream. Blending cashews into the soup gives it a rich, smooth texture that feels indulgent without being heavy. With just a handful of pantry ingredients and under 30 minutes, you can enjoy a bowl of homemade goodness that’s satisfying and healthy. Whether you’re cooking for yourself or serving family, this recipe is sure to become a favourite.
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.
