When I make tomato soup, I close my eyes and remember coming inside after playing in the snow to my mom’s homemade cream of tomato soup. Although most kids don’t like tomatoes, I don’t know many who don’t like tomato soup. In fact, my daughter explained it best, years ago. “Mom, tomato soup is awesome, but tomatoes are disgusting.” Somehow, that was an explanation. Next, all I had to do was figure out how to make vegan tomato soup just as creamy as moms.
WHAT ARE THE SECRETS FOR MAKING VEGAN TOMATO SOUP SO CREAMY?
In order to make the BEST vegan tomato soup, the type of tomatoes you choose is extremely important. Years ago, I discovered POMI tomatoes ! Truly, POMI tomatoes contain one ingredient, TOMATOES; no sugar, oil, or salt. And that is why I only buy POMI.
Another key to vegan tomato soup Is the blender. Even though everyone swears by the Vitamix, I prefer my Nutribullet. Believe it or not, I bought a Vitamix and returned it after I homemade peanut butter, and I spent an hour trying to dig in from the bottom of the blender.
Additionally, my Nutribullet was a quarter of the cost, and I’ve had it for years. Also, it has several size cups to make cooking easier.
The final trick to vegan tomato soup is the use of cashew cream or lite coconut milk. So, if you are allergic to nuts, or don’t eat nuts, I have two options for you to choose your preference.
WHAT IS CASHEW CREAM USED TO MAKE VEGAN TOMATO SOUP CREAMY?
- 1/2 cup raw cashews, soaked overnight
- 1/4 cup water or vegetable broth
- 1 Tablespoon fresh lemon juice
- 1/2 teaspoon salt
INGREDIENTS NEEDED TO MAKE VEGAN TOMATO SOUP RECIPE
- 1 small yellow onion, peeled and diced
- 3 cloves garlic, peeled and minced
- 1 (26.46 ounce) box POMI diced tomatoes
- 1/2 cup organic vegetable broth
- 1/2 cup cashew cream (above) or 1/2 cup lite coconut milk
- 1 teaspoon oregano
- 1 teaspoon fresh basil, chopped
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and pepper, to taste
And, if you like tomato-based soups, try my Fennel Tomato Soup or my Very Veggie and Bean Soup.
Another fun idea is to pair your skinny cream of tomato soup with some vegan grilled cheese croutons; the kids love it!
Since I love soup for a main dish or a cup on the side, vegan tomato soup is perfect for dipping my favorite sandwiches.
- Vegan Muffuletta Sandwich
- Vegan Egg Salad
- Vegan Tempeh Reuben
- BBQ Tempeh
- Chickpea Tuna Salad
- Jackfruit Tuna Salad
- Vegan BLT
- Vegetable Panini w/ Vegan Pesto Artichoke
- Eggplant Panini Wrap
- Oil-Free Hummus and Tabbouleh Wrap
- Roasted Vegetable and Hummus Grilled Lavash Wrap
Vegan Tomato Soup
Creamy and delicious, this vegan tomato soup is made in one pan with very few ingredients. Add freshly crushed pepper and enjoy a guilt-free creamy soup on a chilly day.
Ingredients
CREAM OF TOMATO SOUP
- 1 small yellow onion, peeled and diced
- 3 cloves garlic, peeled and minced
- 1 (26.46 ounce) box POMI diced tomatoes
- 1/2 cup organic vegetable broth
- 1/2 cup cashew cream (below) or 1/2 cup lite coconut milk
- 1 teaspoon oregano
- 1 teaspoon fresh basil, chopped
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and pepper, to taste
CASHEW CREAM
- 1/2 cup raw cashews, soaked
- 1/4 cup water
- 1 Tablespoon fresh lemon juice
- 1/2 teaspoon salt
OPTIONAL: GRILLED CHEESE CROUTONS
- 2 slices Dave's bread
- 2 pieces of Follow Your Heart American Cheese Slices
Instructions
CASHEW CREAM
- Drain cashews
- Place all ingredients in a high-speed blender
- Blend until smooth
- Set aside
SOUP
- In a large soup pot over medium heat, cook garlic and onions until translucent (use vegetable broth to help prevent sticking)
- Add tomatoes and remaining ingredients, except cashew cream
- Bring to a boil, reduce heat too low.
- Simmer for 10 minutes, stirring evenly few minutes
- In small batches, blend the soup in a high-speed blender (BE CAREFUL; IT'S HOT)
- As you blend, pour blended soup into a different soup pan
- Fold in cashew cream or fold in 1/2 cup lite coconut milk
- Stir
- Serve
OPTIONAL: GRILLED CHEESE CROUTONS
- Place two Follow Your Heart American Cheese Slices on one slice of Dave's Bread
- Microwave for 30 seconds
- Place the second piece of bread on top to make a sandwich
- Using a non-stick pan , on medium heat, cook the sandwich for 5 minutes on each side (YOU DO NOT NEED BUTTER OR OIL)
- Remove from heat.
- Cut into small bite-sized sandwiches
- Place a few croutons on each soup bowl
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Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 189Total Fat 13gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 8gCholesterol 3mgSodium 402mgCarbohydrates 15gFiber 2gSugar 3gProtein 6g
Nutrition facts may not be 100% accurate.
Lydia Claire
For some reason when I go to print the recipe using the recipe button, it just takes me back to the top of the page instead of a page to print. Is it possible to fix this? Thanks!
Kathy Carmichael
Hi Lydia, I just tested it myself. If you go to the recipe card and push the print recipe (black box) it should take you directly to a printed version. I hope this works for you. Sorry for the trouble.