Vegan Tomato Soup
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.
A smooth and velvety vegan tomato soup made from fire-roasted tomatoes.
Nutrition per serving
Ingredients
base
aromatics
liquid
creamy base
fat
herbs
seasoning
Instructions
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.
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.
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.
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.
Serve
Serve in warm bowls with grilled sourdough toast for dipping and a scatter of fresh basil leaves on top.
Substitutions
Common mistakes
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