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    Home / Recipes / Soups

    Vegan Tomato Soup

    Published: Oct 26, 2020 · Modified: Apr 2, 2023 by Kathy Carmichael · This post may contain affiliate links.

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    Vegan Tomato Soup Recipe

    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.

    POMI TOMATOES

    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?

    • ½ cup raw cashews, soaked overnight 
    • ¼ cup water or vegetable broth
    • 1 Tablespoon fresh lemon juice
    • ½ 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 ounces) box POMI diced tomatoes
    • ½ cup organic vegetable broth
    • ½ cup cashew cream (above) or ½ cup lite coconut milk
    • 1 teaspoon oregano
    • 1 teaspoon fresh basil, chopped
    • ¼ 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!

    Vegan Tomato Soup Recipe

    Since I love soup for a main dish or a cup on the side, vegan tomato soup is perfect for dipping my favorite sandwiches. 

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    📖 Recipe

    Vegan Tomato Soup Recipe

    Vegan Tomato Soup

    Kathy Carmichael
    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.
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 10 minutes mins
    Total Time 20 minutes mins
    Course Soups
    Cuisine American
    Servings 6 servings
    Calories 119 kcal

    Ingredients
      

    CREAM OF TOMATO SOUP

    • 1 small yellow onion peeled and diced
    • 3 cloves garlic peeled and minced
    • 26 ounces POMI diced tomatoes
    • ½ cup organic vegetable broth
    • ½ cup cashew cream below, or ½ cup lite coconut milk
    • 1 teaspoon oregano
    • 1 teaspoon fresh basil chopped
    • ¼ teaspoon crushed red pepper flakes optional
    • Salt and pepper to taste

    CASHEW CREAM

    • ½ cup raw cashews soaked
    • ¼ cup water
    • 1 Tablespoon fresh lemon juice
    • ½ 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 ½ 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.

    Notes

    Another fun idea is to pair your skinny cream of tomato soup with some vegan grilled cheese croutons; the kids love it!

    Nutrition

    Calories: 119kcalCarbohydrates: 16gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.003gCholesterol: 0.2mgSodium: 499mgPotassium: 357mgFiber: 2gSugar: 5gVitamin A: 220IUVitamin C: 14mgCalcium: 69mgIron: 2mg
    Tried our recipe?Let us know how it was!
    Kathy Carmichael

    Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

    www.kathysvegankitchen.com/about-me/

    Get FREE Recipes In Your Inbox :)

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    Free Recipes On The Way! :)- Kathy

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      5 from 4 votes (4 ratings without comment)

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    1. Lydia Claire

      November 08, 2020 at 3:51 pm

      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!

      Reply
      • Kathy Carmichael

        November 08, 2020 at 7:42 pm

        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.

        Reply

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