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Vegan Tomato Soup

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This Vegan Tomato Soup is as easy to put together as it is warm and comforting, perfect with a Grilled Cheese too!

Tomato Soup is one of the most humble soups out there. I mean heck, it’s literally mostly tomatoes! But since tomatoes taste so good on their own, by simply adding a few more ingredients to bring out the tomatoey goodness, there’s no reason for this soup to be humble! In fact, it should be GLOATING at how delicious it is!

And of course it’s even better with a Grilled Cheese! There is something so magical about that combo and it’s definitely my new favorite. It will be in heavy rotation, especially during these colder months.

why you’ll dig vegan tomato soup

The best part is it’s super simple and can be made in no time at all! The Tomato Soup comes together in about 30 minutes and makes plenty for leftovers. So you can heat some up and whip up a Grilled Cheese and be eating one of the best meals ever invented in no time!

You can even make Grilled Cheese Croutons for the soup!


The ingredients are pretty straight-forward but let’s go over a few things!

  • Tomatoes – I highly suggest using canned tomatoes, especially when tomatoes aren’t in season. They taste way better and are way easier to prepare. The 28 oz. can of whole, peeled San Marzano style tomatoes are perfect.
  • Cashew Cream – The recipe calls for cashew cream, but you can totally skip that if you don’t want to use it. The soup is still great without it, however it’s a bit less creamy and rich. I’d suggest starting with half the cashew cream and adding more if you like. You can also use extra cream as a garnish.
  • Garlic, Shallots, Aromatics – Aside from that, we are using some pretty basic, pantry essentials! I prefer dried oregano and basil over fresh, but use fresh if you like. You’ll just want to use 3-4 times as much as the recipe calls for.

How to make vegan tomato soup

Seeing as we are using canned tomatoes and basic ingredients, this soup comes together very quickly and easily!

All we need to do is saute some shallots, garlic, dried herbs and tomato paste.

Then we’ll add in our tomatoes and mash them up.

Next we’ll add in some broth and the cashew cream. After that we’ll go ahead and blend it, either with a stick blender, or to get it even smoother a high speed blender. You can also just leave the soup chunky if you prefer!

That’s it! Drizzle some more cashew cream if you like and serve it up with a Grilled Cheese!

tips for success!

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Yield: Makes 8 - 10 Servings

Vegan Tomato Soup

Vegan Tomato Soup


  • 2 Tbsp olive oil
  • 1 cup shallots (roughly chopped)
  • 4 cloves garlic (minced)
  • 1 tsp dried oregano
  • 2 tsp dried basil
  • 1/2 tsp smoked paprika
  • 1 Tbsp nutritional yeast
  • 2 Tbsp tomato paste
  • Two 28 oz. cans San Marzano style tomatoes
  • 2 cups veggie broth
  • 2 Tbsp sugar (optional to sweeten)
  • Salt and black pepper to taste

Cashew Cream

  • 1/2 cup raw cashews
  • 1/2 cup unsweetened plant milk


Cashew Cream

  1. Soak the cashews in boiling water for 10 - 15 minutes.
  2. Blend in a high speed blender with the plant milk until smooth. Add more plant milk for a thinner consistency if desired. Set aside.

Tomato Soup

  1. In a large, heavy bottomed pot like a dutch oven, heat up the olive oil over medium heat.
  2. Add the shallots, and cook for about 5 minutes, or until slightly translucent. Add in the oregano, basil, smoked paprika, nutritional yeast, tomato paste and stir to incorporate, cook for another minute.
  3. Clear a circle of space in the pan, then add in garlic into that little clear space, cook that for a minute, careful not to burn the garlic, we just want to get it lightly browned.
  4. Then add in the tomatoes with their juices. Crush the tomatoes with a wooden spoon or potato masher. Add in veggie broth, and cashew cream if using. Start off by using half the cashew cream, adding in more if desired. You can also garnish with extra cashew cream as well.
  5. Taste for seasoning, adding in salt and pepper. Add the sugar if it needs to be sweeter or more tomato paste if you prefer it to be more acidic. Bring to a light boil and simmer for 5 - 10 minutes.
  6. Carefully transfer to a high speed blender (or use an immersion blender) and blend until smooth.
  7. Ladle into a bowl, drizzle with more cashew cream if desired, and enjoy!

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