Best Vegan Cream of Tomato Soup Recipe for Cozy Meals

There’s something irresistibly comforting about a warm bowl of tomato soup, especially when it’s creamy, rich, and entirely plant-based. If you’re searching for the best vegan cream of tomato soup recipe, you’re in the right place!

This recipe combines the natural sweetness of ripe tomatoes with a velvety, dairy-free creaminess that satisfies every craving without compromising on flavor. Whether you’re a longtime vegan or simply looking to add more plant-based meals to your rotation, this soup is an absolute winner.

Perfect for chilly evenings or as a starter for your next dinner party, this soup is simple to make, requires minimal ingredients, and delivers complex flavors with every spoonful. Plus, it’s healthy, gluten-free, and can easily be made oil-free if desired.

Dive into this delicious, cozy bowl of vegan goodness and discover why it’s destined to become your new favorite tomato soup!

Why You’ll Love This Recipe

This vegan cream of tomato soup is a perfect blend of hearty and light, packed with nutrients from fresh ingredients and made creamy without a drop of dairy. Here’s why it stands out:

• Rich, creamy texture without any animal products, thanks to cashews and coconut milk.
• Fresh, vibrant flavor from roasted tomatoes and herbs.
• Quick and easy to prepare, ideal for weeknights or last-minute meals.
• Customizable to your taste preferences – spicy, smoky, or herby.
• Nutritious and packed with antioxidants, vitamins, and fiber.

Ingredients

• 2 tbsp olive oil (or water for oil-free version)
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 lbs ripe tomatoes (about 6 large), quartered
• 1 cup raw cashews, soaked for 4 hours or boiled for 10 minutes
• 1 cup unsweetened coconut milk (or any plant milk)
• 2 cups vegetable broth
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• 1 tsp dried basil
• 1 tsp sugar (optional, to balance acidity)
• Salt and pepper to taste
• Fresh basil leaves for garnish

Equipment

• Large saucepan or pot
• Blender (high-speed preferred)
• Knife and cutting board
• Measuring cups and spoons
• Wooden spoon or spatula
• Strainer (optional, for extra smooth soup)

Instructions

1. Prepare the cashews: Soak raw cashews in water for at least 4 hours or boil them for 10 minutes until soft. Drain and set aside.
2. Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-7 minutes until translucent and soft. Stir in the minced garlic and cook for another minute, stirring frequently to avoid burning.
3. Roast the tomatoes: Add the quartered tomatoes to the pot along with the tomato paste, smoked paprika, and dried basil. Cook for 10-12 minutes, stirring occasionally, until the tomatoes break down and release their juices.
4. Add broth and simmer: Pour in the vegetable broth and bring the mixture to a gentle simmer. Let it cook for another 10 minutes to meld the flavors together.
5. Blend the soup: Carefully transfer the hot soup to a blender. Add the soaked cashews and coconut milk. Blend on high speed until completely smooth and creamy. If you prefer a thinner consistency, add more vegetable broth as needed.
6. Season and adjust: Return the blended soup to the pot. Taste and season with salt, pepper, and a little sugar if the tomatoes taste too acidic. Warm the soup gently over low heat for 3-5 minutes.
7. Serve: Ladle the soup into bowls, garnish with fresh basil leaves, and enjoy your comforting vegan cream of tomato soup!

Tips & Variations

“Roasting the tomatoes before simmering enhances their natural sweetness and adds a subtle smoky depth—don’t skip this step!”

• Make it spicy: Add a pinch of red chili flakes or a dash of cayenne pepper to the sauté step for a warming kick.
• Oil-free version: Replace olive oil with water or vegetable broth when sautéing the onions and garlic.
• Nut-free option: Substitute soaked silken tofu or cooked white beans for cashews to keep it creamy without nuts.
• Herb swap: Fresh thyme or oregano can be used instead of dried basil for a different herbaceous note.
• Extra veggies: Toss in a diced carrot or red bell pepper with the onions for added sweetness and nutrition.

Nutrition Facts

Serving Suggestions

This vegan cream of tomato soup pairs wonderfully with a variety of sides and additions. Here are some of our favorites:

• Grilled vegan cheese sandwich: Classic and melty, perfect for dunking into your soup.
• Crusty bread or garlic bread: Great for soaking up every last drop.
• Fresh green salad: A crisp, light contrast to the creamy soup.
• Roasted chickpeas: Sprinkle on top for a crunchy texture.
• Avocado slices or a drizzle of basil pesto: Adds extra creaminess and herbaceous flavor.

For more delicious vegan meals, check out these recipes: Jamaican Minced Beef Recipes, Leche De Pantera Recipe, and Julie Marie Eats Recipes.

Conclusion

This vegan cream of tomato soup recipe is a shining example of how simple ingredients can create a dish full of warmth, comfort, and flavor. Whether you’re cooking for yourself, family, or friends, this soup offers a delightful plant-based alternative that’s both nourishing and satisfying.

With its velvety texture and rich tomato flavor, it’s sure to become a staple in your recipe collection.

Don’t hesitate to personalize the recipe to match your preferences by adding spices, herbs, or extra veggies. And if you’re looking for more plant-based inspiration, explore our other fabulous recipes like the Magic Dough Recipe or the indulgent Lump Of Coal Recipe.

Enjoy every spoonful of this comforting bowl, and happy cooking!

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