How to Make the Perfect Vegan Tomato Soup
American · Easy · 30 min · 4 servings
This classic vegan tomato soup is made from fire-roasted tomatoes and fresh aromatics blended into a velvety smooth bowl of pure comfort without any cream or dairy. It is an irresistibly simple vegan recipe that proves plant-based cooking can be deeply satisfying and absolutely delicious.
Why this recipe works
This Vegan Tomato Soup recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 30 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 185 calories with 4g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 8 simple ingredients that you can find at any grocery store:
- 2 cans fire-roasted crushed tomatoes
- 1 medium yellow onion diced
- 4 cloves garlic minced
- 2 cups vegetable broth
- 0.5 cup raw cashews soaked in water
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- 1 teaspoon sugar
Step by step instructions
Step 1: Saute the Aromatics
Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 5 minutes until golden. Stir in the minced garlic and dried basil and cook for 1 more minute until fragrant.
Step 2: Add Tomatoes and Broth
Pour in the fire-roasted tomatoes and vegetable broth. Stir in the sugar to balance the acidity of the tomatoes. Bring to a boil then reduce to a simmer.
Step 3: Simmer the Soup
Simmer the soup over low heat for 15 minutes to allow all the flavors to develop and deepen. Stir occasionally to prevent sticking.
Step 4: Blend with Cashews
Drain the soaked cashews and add them to the pot. Use an immersion blender to blend everything until completely smooth and creamy. Season with salt and pepper.
Step 5: Serve
Serve in warm bowls with grilled sourdough toast for dipping and a scatter of fresh basil leaves on top.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- raw cashews → silken tofu for a soy-based cream that is also nut-free and smooth
- fire-roasted tomatoes → fresh ripe tomatoes roasted in the oven at 400 degrees for 30 minutes
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Skipping the soaked cashews and using dry ones which results in a grainy soup that does not blend smoothly
- Not balancing the acidity of the tomatoes with a touch of sugar or maple syrup making the soup taste sharp
Nutrition facts
Per serving: 185 calories, 4g protein, 24g carbs, 9g fat, 5g fiber.
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