Creamy Vegan Tomato Soup

By Kayli Dice
September 2, 2015
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Author Notes: This soup is rich and velvety from the addition of cashew cream, and three different sources of tomatoes give it a complex flavor. It is the ultimate vegan comfort food. Serve with crusty whole grain bread for dunking.Kayli Dice

Serves: 4

  • 10 ounces cherry tomatoes, halved
  • 2 tablespoons extra virgin olive oil (plus more for roasting cherry tomatoes)
  • 1 medium yellow onion, roughly diced
  • 1/2 cup raw cashews
  • 4 cups low-sodium vegetable broth
  • 2 cloves garlic, peeled and roughly minced
  • 28 ounces can diced tomatoes (do not drain)
  • 4 tablespoons tomato paste
  • 1/2 teaspoon Italian seasoning
  • Salt and pepper to taste
  1. Preheat oven to 375F
  2. Toss halved cheery tomatoes with a drizzle of olive oil and a pinch of salt, and spread in a single layer onto a baking sheet.
  3. Roast in preheated oven for 45 minutes
  4. Heat 2 tablespoons of olive oil in a soup pot over medium. When hot, add diced onions and sauté until translucent.
  5. While onions are cooking, make cashew cream. In a high-speed blender, blend cashews with 1 cup vegetable broth until smooth and creamy
  6. Add garlic, cashew cream, remaining 3 cups of vegetable broth, canned tomatoes, tomato paste, and roasted cherry tomatoes to the soup pot
  7. Season with a large pinch of salt, pepper, and Italian seasoning
  8. Bring soup to a boil, then reduce to a simmer for about 10 minutes
  9. Puree soup until smooth using an immersion blender or by transferring soup into a regular blender

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