Learn how to make THE BEST homemade vegan tomato soup. This easy recipe uses canned tomatoes and raw cashews for the ultimate healthy comfort food.
Who doesn't love a warm bowl of creamy tomato soup? This is one of my all-time favorite soup recipes and comes from my personal chef archives! i.e. I've made this recipe dozens and dozens and dozens of times.
There is nothing worse than a bowl of tomato soup that tastes like a bowl of marinara sauce, that is NOT this recipe. Tomato soup should be less acidic, sweeter, and creamier. In this recipe I share my top tips for making perfect every time, best ever, vegan creamy tomato soup!
Raw cashews make this Vegan Tomato Soup unbelievably creamy and roasting canned tomatoes adds a soulful depth of flavor. Try this vegan version of cream-of-tomato-soup, it will even satisfy the dairy-lovers with its cashew creaminess.
Why You'll Love This Recipe!
- This is a plant-inspired version of your favorite childhood soup.
- This recipe has the added nutrition from cashews which brings protein and minerals to the party.
- This recipe also includes the technique of roasting canned tomatoes. This method creates another layer of flavor and can be used in other sauce or soup recipes.
- Comfort food at it's absolute healthy best!
- Simple ingredients that you probably already have in your pantry.
Let's Get Cooking!
INGREDIENTS and SUBSTITUTIONS:
Detailed measurements and ingredients can be found within the recipe card at the end of this post.
Canned Tomatoes– In this recipe, I used canned diced tomatoes. Some brands that I love are Muir Glen and Pomi Organic. There is a significant difference in the quality of canned tomatoes. The best varieties have less acidity and minimal processing and added ingredients.
Carrots– Carrots add a sweetness to this tomato soup so you want carrots that have some flavor. Farmers' market carrots that are pulled from the soil are sweeter and more nutrient-dense. Second to that variety, I would recommend a good organic bag of carrots. Not the finger-shaped variety that you dip in hummus, the real need-to-peel variety.
Onion & Garlic– I make it a practice each week of buying a variety of onion and garlic-like vegetables. Leeks, shallots, purple onion, garlic scapes, scallions, a combination of any of the above will bring that savory flavor to your soups and stews.
Vegetable Stock– I am a big fan of Pacific Foods organic vegetable stock. I find that it has a good flavor without overwhelming the dish. Many varieties of bouillon exist, including vegetable, which dilute and make water into a quick and easy stock. I would recommend though, making a cup of that bouillon and tasting it. Some of the varieties have a flavor that is unappealing and will take over your soup.
Raw Cashews– These nuts are a powerhouse whole food ingredient. As in this soup, they can make a dish beautifully creamy. A super budget-saving tip is to buy raw cashew pieces from the bulk bin. They are considerably cheaper than whole cashews and because you are blitzing them, their shape does not matter. You can use cashew pieces to make homemade cashew milk as well.
Olive Oil- You want an olive oil that you like the taste of in your pantry. Perhaps, buy a few and do a tasting. You can also use any neutral oil in this recipe like avocado oil.
TOOLS YOU WILL USE:
- High Speed Blender or Immersion Blender
- Sheet Pan or Baking Dish
- Soup Pot
- A Good Knife
- A Cutting Board
- A Vegetable Peeler
- Measuring Cups