Creamy Vegan Tomato Soup
This creamy vegan tomato soup made with cashew cream is easy to prepare in 30 minutes and is completely oil-free and dairy-free.
You can have this healthy tomato soup on the table in about 25 minutes. It’s perfect for those weeknights when you don’t want to think much about dinner and just need something fast and healthy.
After you cook up the onions, it’s just matter of blending everything and then heating it up in the pot. If you’re not serving it right away it can be stored in the fridge for up to 5 days. I haven’t tried freezing it but you should be able to freeze it for up to 3 months in a sealed container.
Having a handful of quick and easy vegan meals in your back pocket is perfect for those long days when the last thing you want to do is spend more time in the kitchen preparing food.
More 30 Minute Meals
How to Make Caramelized Onions
Since this soup is so easy to make, I spend a few extra minutes caramelizing the onions before adding them to the blender with the rest of the ingredients. They add the most amazing rich, slightly sweet flavour to the soup. You only need an extra 15-20 minutes to make them and it’s definitely worth it.This step is optional but for the most flavourful, rich, delicious soup, I’d recommend going for it.
To caramelize onions without oil or butter, follow these tips:
- For this recipe, use 2 small or 1 large white or yellow onion. Slice up the onion and add to a pan over medium-low heat with a splash of water.
- Add a pinch of sea salt and start cooking, stirring occasionally. Once they’re softened, add a a pinch of sugar. I used raw cane sugar. The sugar is technically optional but but helps with the caramelization process. Keep cooking, stirring every so often. Don’t stir them too much because you want them to actually start browning as they sit in the pan.
- As the pan starts to dry out, keeping adding a bit of release the browned caramel bits that will start to stick to the bottom of the pan. Scrap those back into the onions. That’s the good stuff!
- Keep cooking, stirring occasionally, adding water as needed and scraping the pan, for 15-25 minutes until they’re browned and caramelized.
- When they’re getting close to being done, add a splash of balsamic vinegar to de-glaze the pan and get all that good stuff mixed in. This adds an extra layer of flavour too.
Try It with Roasted Brussel Sprouts
I love serving this soup topped with roasted brussel sprouts. It’s totally optional but really yummy! To make my favourite roasted brussel sprouts:
- Pre-heat oven to 400 degrees.
- Cut the ends off the brussels and then cut them in half. Toss them with a teensy bit of olive oil or avocado oil and a pinch of sea salt and pepper.
- Place them cut down side on a baking sheet and roast until browned and tender. About 25-30 minutes.
- Add the browned, tender brussel sprouts to your soup and enjoy.
To create the creaminess for this recipe, I used raw cashews and broth to create cashew cream. You can also use unsweetened plant milk or just water to blend up the cashews.
Other than that, all you need is a can of diced or whole tomatoes, garlic, onion, some dried basil, salt and pepper and less than 30 minutes from start to finish.
More Soup Recipes
Soups are one of my favourite recipes to create, probably because I’m a lazy cook and soups are so easy! Here are a few of my favourite soup recipes:Print
- 1 large or 2 small white onions, diced (approx. 2 heaping cups, 300 g)
- 1 tsp cane sugar (optional, to caramelize onion)
- 1 tbsp balsamic vinegar (optional, if caramelizing onions)
- 1 cup vegetable broth (or unsweetened almond milk or water, to blend with cashews)
- 3/4 cup raw cashews (100 g)
- 5 cloves garlic
- 2 tbsp tomato paste or tomato sauce
- 1/2–1 tsp crushed chili flakes (optional, for spicy tomato soup)
- 1 tsp each sea salt, black pepper and dried basil
- 1 x 28 oz can whole or diced tomatoes with their juices
- 1 cup vegetable broth
- chopped fresh dill, green onion, basil or chives, for topping or try topped with roasted brussel sprouts
- Add the diced onion to a soup pot with 2 tbsp water and a pinch of salt. Start cooking over medium heat, stirring occasionally.
- After 6-7 minutes either proceed with the recipe for follow step 3-4 to caramelize the onions.
- Add the sugar to the pot. If the pan starts to dry out, keep adding 1-2 tbsp of water at a time and scraping the browned bits from the pan back into the mixture.
- Keep cooking, stirring occasionally and adding water as needed to scrape the pan, for 15-20 minutes until the onions are dark golden brown and caramelized. Add 1 tbsp balsamic vinegar and deglaze/scrape the pan 1 final time.
- Place the first cup of vegetable broth and the cashews in a blender and process until completely smooth and creamy.
- Add the rest of the ingredients to the blender, including the cooked onions once they’re done and mix until smooth and creamy. Give it sometime to fully blend, the creamier the better!
- If serving right away, pour the blended soup back into the pot and heat through otherwise store in the fridge for up to 5 days.
- Serve topped with fresh cracked black pepper and chopped fresh herbs or green onion.
If you don’t have a high-powered blender you may want to soak the cashews for 4 hours up to to overnight before using. To soak them, place them in a bowl and cover with water. Once they’re one soaking, drain, rinse and use as needed.
Caramelizing the onions is optional but adds a wonderful rich, slightly sweet flavour to the soup. You’ll need an extra 15-20 minutes for this step. If you want to skip it, just cook the onions for 6-7 minutes until soft and fragrant then proceed with the recipe.
- Serving Size: 1
- Calories: 206
- Sugar: 9.8 g
- Sodium: 351 mg
- Fat: 11.5 g
- Carbohydrates: 22.8 g
- Fiber: 5.6 g
- Protein: 7 g
Keywords: vegan tomato soup, creamy tomato soup