Comforting homemade vegan tomato soup made with just eight ingredients. Simple, creamy, and satisfying — perfect for a chilly evening or easy meal prep. Gluten-free, refined sugar–free, and with an oil-free option.
Why You’ll Love This Recipe
This creamy tomato soup is a cozy, plant-based take on a classic. It’s velvety without dairy and comes together from pantry staples in under 30 minutes. I used to enjoy a quick instant tomato soup while living in Shanghai — the memory inspired this homemade vegan version that’s tangy, rich, and deeply comforting.
The soup works beautifully with a vegan grilled cheese, tossed with pasta for a heartier meal, or served on its own with a piece of crusty bread. I often make it when the fridge is nearly empty because canned tomatoes keep it quick, affordable, and accessible year-round. If you keep canned tomatoes in your pantry, this recipe is an ideal go-to.
This homemade tomato soup is vegan, and can easily be gluten-free, refined sugar–free, grain-free, and oil-free depending on the choices you make.
Ingredient Notes
Only eight simple ingredients are needed, and the soup comes together quickly.
- Canned tomatoes – Use whole or crushed canned tomatoes with no salt added for the best year-round flavor and vibrant color. San Marzano are lovely if available, but any quality canned tomatoes work.
- Sweet onion – A sweet onion adds balance and a natural mild sweetness. White or yellow onions can be substituted.
- Garlic – Adds depth of flavor. No need to mince extremely fine since everything will be blended.
- Cashews – Raw cashews provide creamy richness when blended. No pre-soak required; they soften while simmering with the soup.
- Vegetable broth – 4–5 cups depending on how thick you like the soup.
- Oregano – Adds a warming herb note. Don’t skip it.
- Bay leaf – Optional but adds subtle complexity.
- Salt & black pepper – Adjust to taste.
How to Make Creamy Vegan Tomato Soup
- In a large pot, sauté the sliced onion over medium heat until aromatic and slightly translucent, about 2–3 minutes. Avoid browning and stir regularly. Add the garlic and sauté another minute.
- Add the raw cashews, canned tomatoes, oregano, and bay leaf, and cook for 2–3 minutes to combine flavors.
- Pour in the vegetable broth, cover, and simmer on low for about 8 minutes, until the cashews are softened.
- Remove the bay leaf and carefully transfer the contents to a blender. Blend until completely smooth, return to the pot, season with salt and pepper to taste, and serve.
Secrets to Success
- Make it heartier: Sauté with a knob of vegan butter for added richness, or finish with a drizzle of olive oil if you’re not following an oil-free diet.
- Boost nutrition: Blend in hemp seeds or nutritional yeast for extra protein and umami. Fresh basil also brightens the flavor when served.
- Equipment: If you don’t have a high-speed blender, an immersion blender works well. A food processor can be used in a pinch, but blend until silky smooth.
Serving Tips
Top with chopped fresh herbs, hemp seeds, or vegan parmesan shreds. Serve with a vegan grilled cheese, crusty bread, or a simple salad for a complete meal.
Storage Tips
Refrigerate leftovers in an airtight container for 4–5 days. Reheat gently on the stovetop and adjust the consistency with extra vegetable broth if needed.
This soup freezes well: cool completely, transfer to freezer-safe containers, and store for 2–3 months. Thaw overnight in the fridge and reheat, adding broth if the texture has thickened.
Ingredients
- 1 large sweet onion, thinly sliced
- 5 cloves garlic, minced
- 2 (15 oz) cans crushed tomatoes* (use 1 can for a creamier soup, 2 for stronger tomato flavor)
- 1/4 cup raw cashews
- 1 tsp oregano
- 1 bay leaf (optional)
- 4–5 cups vegetable broth
- Salt and pepper to taste
- Neutral oil for sautéing (optional)
Instructions
- Sauté the sliced onion in a large pot until fragrant and translucent, about 2–3 minutes. Add garlic and cook another minute.
- Add raw cashews, canned tomatoes, oregano, and bay leaf. Cook for 2–3 minutes to combine flavors.
- Add vegetable broth, cover, and simmer on low for roughly 8 minutes, until cashews soften.
- Remove the bay leaf, blend the mixture until smooth, return to the pot, and season with salt and pepper. Serve warm.
Notes
For extra creaminess without cashews, you can substitute a cooked potato or cauliflower before blending, though the texture and flavor will differ. Adjust broth amounts to achieve your preferred thickness. If using canned tomatoes with added salt, reduce added salt accordingly.
Pin it for later!
This post may contain affiliate links.