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bowl of tomato soup with croutons and a gold spoon in it
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4.99 stars (74 ratings)

Easy Vegan Tomato Soup

Learn how to make the BEST Vegan Tomato Soup ever! Silky smooth, dairy free but creamy and made with simple ingredients you probably have in your pantry right now.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Appetizer, Soup
Cuisine: American
Servings: 4 servings
Calories: 173kcal
Author: Nora Taylor

Ingredients

Instructions

  • In a large pot, saute the onion in the olive oil (or water) for 4-5 minutes over medium heat, until soft and translucent.
  • Add the crushed tomatoes and vegetable broth and stir. Bring to a boil, then lower heat and simmer for about 20 minutes.
  • To a high powered blender, add the raw cashews. Now carefully transfer the soup to the blender as well (unless you double the recipe, it should all fit). Use a towel to protect yourself from any splatters, and blend until very smooth.
  • Return the blended soup to the pot and taste. Add salt to taste, and stir in a teaspoon of sugar to cut the acidity a little bit. Serve with salad, croutons, a loaf of bread, or dip vegan grilled cheese into it! Enjoy.

Notes

  1. Nut Free: Instead of cashews, simply stir in a little coconut milk from a can (1/2 cup) or even soy, hemp or oat that is unsweetened. You can also make it without any "cream" added.
  2. No Blender: Use one of the nut free options from above, and use an immersion blender to blend it right in the pot. It won't be as silky smooth this way, but it will still be good.
  3. For Tomato Basil soup, add about 1/2 cup of fresh basil leaves to the blender and blend along with the other ingredients.
  4. For the best tomato soup, use quality canned tomatoes, not the cheapest generic version unless you have to! I use crushed, but you can also use whole canned tomatoes, or even diced.
  5. Store leftover soup in the refrigerator for 4 days. It freezes very well.
  6. Instant Pot: To make this in an Instant Pot, first saute the onion in the inner pot, then add the tomatoes and broth. Seal and cook for 5 minutes on high pressure. Continue with blending, and adding salt/sugar to taste. 

Nutrition

Calories: 173kcal | Carbohydrates: 24g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Sodium: 1026mg | Potassium: 728mg | Fiber: 5g | Sugar: 13g | Vitamin A: 677IU | Vitamin C: 20mg | Calcium: 80mg | Iron: 4mg