Go Back
+ servings
Creamy Vegan Tomato Soup
Print Recipe
5 from 5 votes

Best Creamy Vegan Tomato Soup (Simple Ingredients!)

Comforting, homemade Vegan Tomato Soup made with just 8 ingredients! Featuring simple ingredients and an amazingly creamy texture. Perfect for a chilly night or easy weekly meal prep! Gluten-free, refined sugar-free, and oil-free options.
Prep Time10 minutes
Cook Time15 minutes
Course: main dishes
Keyword: 30 minute recipes, blender, cashews, dairy free, soup, tomato soup, weeknight recipes
Servings: 3 -4 servings
Author: Remy


  • 1 large sweet onion thinly sliced
  • 5 cloves garlic minced
  • 2 15 oz cans of crushed tomatoes* If you prefer a creamier soup, use just 1 can of crushed tomatoes. For more tomato flavour, use 2.
  • 1/4 cup raw cashews
  • 1 tsp oregano
  • 1 bay leaf
  • 4-5 cups vegetable broth
  • salt and pepper to taste
  • neutral oil to sauté optional


  • In a large pot, sauté onions until aromatic and slightly translucent (about 2-3 minutes). Try to avoid browning, and stir regularly. Next add garlic and sauté for another minute or so.
  • Add raw cashews, tomatoes, oregano and bay leaf and cook for 2-3 minutes again.
  • Add vegetable broth, cover and simmer on low heat for about 8 minutes.
  • Remove the bay leaf, transfer everything into a blender and blend until completely smooth. Return the mixture to the pot, season with salt and pepper to taste and enjoy.


Secrets to Success!

  • Make it hearty → You can add a knob of vegan butter to sauté with to start. This will add a nice depth of flavour and extra richness to the soup. A drizzle of olive oil on top can also be lovely.
  • Boost the nutrition → Consider blending in a handful of hemp seeds or topping your soup with hemp seeds for added protein and nutrients. You can also blend in nutritional yeast for a deeper umami flavour! Basil also pairs perfectly with this luscious soup.
  • Equipment modifications → If you don't have a high-speed blender, you can also use a hand immersion blender instead. You will need to blend out the ingredients, so be sure to use one or the other. You may even be able to use a food processor if you don’t have a traditional blender or immersion blender. 

Serving Tips

Garnish with fresh herbs and/or vegan parmesan cheese shreds. Serve alongside a vegan grilled cheese sandwich or your favorite crusty bread, or by itself– you can’t go wrong!

Storage Tips

Store leftover vegan tomato soup in an airtight container in the refrigerator for up to 4-5 days. Reheat over the stovetop and garnish with desired toppings.
This is also a great recipe to freeze! Allow the soup to cool completely to room temperature, then transfer to a freezer-safe container and freeze for up to 2-3 months. Defrost overnight in the fridge and warm on the stove. Add additional vegetable broth if needed to adjust the consistency.