Creamy Vegan Tomato Soup Recipe – Jarastyle

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Collage of tomato soup in a white bowl, the veggies being sauteed in a pot and the soup blended in a blender with overlay text.A metal spoon taking a bite of tomato soup from a white soup bowl with handles topped with crackers and thyme.

Make the best vegan tomato soup ever! Creamy but dairy free, filled with vegetables, herbs and spices and blended for that perfect smooth texture!

This tomato soup recipe is a great family meal and freezer friendly. It’s nourishing, plant-based and filled with flavor!

White handled soup bowls filled with creamy tomato soup and topped with crushed pretzels

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This recipe was originally published on 1/23/14

When the cool weather starts, and it’s time to get cozy, there is nothing more comforting than a bowl of vegan tomato soup paired with a dairy-free grilled cheese sandwich to dip inside.


The best thick and creamy tomato soup can be made without milk, and with incredibly simple ingredients! It’s true, here’s what you need for this vegan tomato soup recipe:

  • Mirepoix – the classic trio of carrots, celery, and onions help to give depth and subtle sweetness to the soup.
  • Garlic – freshly minced garlic cloves will give the best flavor, but jarred minced will work as well.
  • Herbs and seasonings – a blend of basil, oregano, thyme, and paprika help give this tomato soup its amazing flavor.
  • Crushed tomatoes – canned tomatoes are the easiest, be sure to select no salt added if you are watching your sodium intake.
  • Vegetable broth – keep this recipe vegan by using veggie broth, but if you don’t need it to be plant based feel free to use chicken broth instead.
  • Cashews – raw cashews add the thick and creamy taste and feel. If you are not using a high speed blender you need to prep them by either soaking overnight, boiling for 30 minutes, or grinding dry cashews in a coffee grinder,
  • Salt and pepper 
  • Olive oil – this is for sautéing, make the recipe oil free by swapping it out for vegetable broth.

A wooden tray with colored bowls of ingredients for a cashew creamy based tomato soup with fresh herbs on it.

The Best Milk Alternatives for Tomato Soup

Traditionally, creamy tomato soup is made with a dairy filled heavy cream. But there are many ways you can mimic that creaminess with vegan alternatives and get a fabulous result! Here are some of the vegan milk substitutes:

  • cashews blended in (what I use here)
  • cashew milk
  • almond milk
  • soy milk
  • coconut milk
  • yogurt

Of all of these, the cashews are going to give you the most creamy end result. Coconut milk from a can is a close second but it will give you a coconut undertone. Which is why I didn’t use it.

A dairy free milk from a carton isn’t as creamy so you won’t get as rich a flavor but it still works. Also, I have seen dairy free yogurt used but because most have sugar, even the plain flavors, I don’t really love it in a savory soup.

What to Serve With Tomato Soup

We love our vegan tomato basil soup with just about anything! Stepping out of the box and mixing things up is a fave of mine, so top your bowl of soup with croutons and red pepper flakes, and pair it with some of our traditional and very non traditional favorites:

Meal Prep and Storage Tips

This creamy vegan tomato soup freezes really well, so it’s great to make a big batch and store for another time!

  • To prep the soup ahead of time:
    • Chop and prep all the ingredients.
    • Sauté the veggies so they are ready to go.
    • Day of, simply blend everything and serve!
  • Before storing, let the soup cool completely.
  • Seal in an airtight container and keep in the refrigerator for up to 3-5 days.
  • You can also freeze vegan tomato soup.
    • Store in a freezer safe airtight container.
    • I also put a layer of plastic wrap over the soup, sealing the top by directly laying it on it. This helps freezer burn.
    • Freeze for up to 3 months.
  • Defrost in the fridge overnight.
  • Reheat the soup in the microwave or on the stovetop.

Common Questions

Is Campbell’s tomato soup vegan?

Yes, the classic condensed tomato soup from Campbell’s is vegan. However, their creamy varieties are not.

How do you thicken tomato soup without milk?

This recipe uses cashews to add a thick and creamy texture. You could also blend in white beans or potatoes. Another option for thickening soup is to mix 2-3 tablespoons of flour or cornstarch into some water and then add to the soup.

Will coconut milk curdle with tomatoes?

Yes, there is potential for coconut milk to curdle when it is heated, which is why it needs to be added after the soup has been removed from the heat if you are using it. I did not use it in the recipe as cashews give a better creamy result, especially without the coconut flavor.

What do you put in tomato soup to make it thicker?

Most recipes use cream or milk, but this vegan tomato soup uses cashews instead. You can also blend in potatoes, or use starch such as cornstarch to thicken it up.

More Vegan Soup Recipes

After this vegan tomato soup is gone, slurp up any of the following plant based and gluten-free soup recipes:

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Creamy tomato soup topped with crushed crackers and thyme springs in a white soup bowl.

Creamy Vegan Tomato Soup Recipe

Sophia DeSantis

Make the best vegan tomato soup ever! Creamy but dairy free, filled with vegetables, herbs and spices and blended for that perfect smooth texture!


Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Course 30 Minutes or Less, Main Course

Cuisine American

Servings 6

Calories 137 kcal


US CustomaryMetric



Shop Ingredients on Jupiter


  • Sauté the carrots, celery, onion and garlic in a pan over medium heat using oil (or veggie broth) until soft, about 5 minutes.

  • Add the basil, oregano, thyme and smoked paprika and cook a few more minutes. Allow to cool a bit.

  • Add the rest of the ingredients into a blender, then add the sautéed veggies. Blend on high until smooth and creamy.

  • If your blender is able to, you can blend it until hot and serve right away.

  • You can also transfer it to a pot and cook 5-10 minutes, or until hot, and serve.


  • If you are not using a high speed blender you can either soak the cashews overnight, boil them for 30 minutes or grind them into a fine powder using a coffee grinder.
  • You can also sub some of the cashews for slivered almonds.

Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.


Calories: 137kcalCarbohydrates: 20gProtein: 5gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 1mgSodium: 472mgPotassium: 628mgFiber: 5gSugar: 10gVitamin A: 4211IUVitamin C: 17mgCalcium: 88mgIron: 3mg

Nutrition and metric information should be considered an estimate.

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