Vegan Tomato Soup With Cashew Cream
This Vegan Tomato Soup pairs roasted tomatoes, basil, garlic, and thyme with a delicious cashew cream base. It’s easy to make and incredibly healthy. For both vegans and dairy-lovers alike!
Guys. I am OBSESSED with this Vegan Cashew Cream Tomato Soup!
It tastes soo good and is so comforting and creamy. I made it for my dad while he was visiting me and he absolutely loved it! It’s beyond easy to make and you would never guess that it’s completely dairy-free.
As someone who does eat dairy, I can guarantee that even dairy-lovers will love this soup recipe. They may even want to pair it with this gourmet grilled cheese sandwich haha!
Otherwise, this soup tastes so good with a little bit of crispy sourdough bread dipped in. I so hope you guys love it as much as I do.
Ingredients Needed
This vegan tomato soup recipe is only 10 ingredients!
- cashews (raw, unsalted)
- cherry or grape tomatoes
- extra virgin olive oil
- garlic
- vegetable broth
- tomato paste
- fresh basil
- thyme
- salt
- pepper
Do You Need To Soak The Cashews?
Depending on what type of blender you have, you may have to soak the cashews prior to making this tomato soup.
If you don’t own a high-speed blender, I would recommend soaking the cashews overnight or for at least 4 hours in the fridge. This will help to make sure the soup comes out smooth and creamy!
If you do own a high-speed blender like a Vitamix, you do NOT have to soak the cashews hours beforehand. Instead, simply bring some water to a boil and pour the boiling water over the cashews while you prepare the rest of this recipe.
I personally use this Vitamix and the quick soaking time in boiling water was enough. My soup came out creamy in less than a minute with this method!
Vitamix Blender
If you’re in need of a high-powered blender, I use this Vitamix to get the job done. It produces the creamiest soups in seconds! I use it almost daily for the last 7 years and it still works perfectly.
How Do You Soak Cashews?
It’s super easy to do! Simply:
- Measure out the amount of cashews you need (1 cup for this recipe).
- Place those cashews in a large jar or container.
- Cover the cashews with tap water.
- Cover the container with a lid and place in the fridge.
- Drain the cashews and give them a rinse before using!
Note: If you’re doing the quick method with boiling water, there’s no need to place them in the fridge.
How To Make Vegan Tomato Soup
Start by preheating your oven to 375F.
Spread cherry or grape tomatoes on a large baking sheet and toss them with olive oil and salt. Peel 2 large cloves of garlic and add them to the baking sheet. Pop the tomatoes and garlic in the oven for 20 minutes.
While the tomatoes roast, heat some vegetable broth on the stove, bringing it to a boil.
When the tomatoes are cooked, remove them from the oven and add them (along with the garlic) to your blender. Drain the cashews and add them to the blender as well.
Next, add some tomato paste, fresh basil, dried thyme, and 1 cup of the veggie broth.
Blend everything together until smooth. Taste and adjust seasonings, adding salt or pepper as desired.
NOTE: If you want the soup to be a bit thinner, continue to add in veggie broth till it reaches your desired consistency. I used about 1 and a 1/4 cup of broth.
Transfer to a bowl and serve with a drizzle of olive oil, cracked pepper, and fresh herbs. Enjoy!
How To Store & Reheat
This vegan tomato soup recipe can be stored in an airtight jar or container in the fridge. It’ll keep for about 3-4 days. It can also be stored in the freezer if you’d like to keep it for longer.
To reheat, simply transfer soup to a microwavable bowl and heat in the microwave, making sure to stir in between heating to ensure even distribution of heat. You can also reheat this soup on the stove.
Tomato Nutrition
Tomatoes are a rich source of:
- micronutrients, including vitamin C, potassium, folate, and vitamin K.
- dietary fibre
- antioxidants, like lycopene and beta-carotene.
PS. I highly recommend purchasing vine-ripened tomatoes when you can. It makes a world of difference in flavour!
Cashew Nutrition
Cashews are a source of:
- heart-healthy monounsaturated fatty acids
- plant-based protein, with a 1/4 cup servings containing about 5 grams
- essential minerals like magnesium (which helps to promote proper nerve + muscle function) and iron (which helps to synthesize hemoglobin + transport oxygen through the body).
More Cashew Cream Recipes
- Creamy Vegan Miso Mushroom Soup
- Roasted Red Pepper Cashew Cream Pasta
- Pasta With Vegan Cashew Cream Tomato Sauce
- Mushroom Cashew Cream Pasta
Did you give this Vegan Tomato Soup With Cashew Cream Recipe a try? Let me know by leaving a comment and recipe rating below!
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. You can also subscribe to my email list to never miss a new recipe or nutrition education post!
Get the Recipe: Vegan Tomato Soup With Cashew Cream
Ingredients
- 1 cup whole cashews (raw, unsalted)
- 850 grams cherry or grape tomatoes (30 oz)
- 1 Tbsp extra virgin olive oil (+more for serving)
- Salt
- 2 cloves garlic
- 1-1.5 cups vegetable broth
- 1 Tbsp tomato paste
- 1/2 cup fresh basil
- 1 Tbsp dried thyme
- Pepper, to taste
Instructions
- If you don't own a high-speed blender like a Vitamix, I would recommend soaking the cashews overnight or for at least 4 hours in the fridge. This will help to make sure the soup comes out smooth and creamy.If you do own a high-speed blender, you do NOT have to soak the cashews hours beforehand. Instead, simply bring some water to a boil and pour the boiling water over the cashews while you prepare the rest of this recipe.
- Preheat your oven to 375F. Spread tomatoes on a large baking sheet and toss them with olive oil and salt. Peel cloves of garlic and add them to the baking sheet. Pop the tomatoes and garlic in the oven for 20 minutes.
- While the tomatoes roast, heat vegetable broth on the stove, bringing it to a boil.
- When the tomatoes are cooked, remove them from the oven and add them (along with the garlic) to your blender. Drain the cashews and add them to the blender as well. Next, add tomato paste, fresh basil, dried thyme, and 1 cup of the veggie broth.
- Blend everything together until smooth. Taste and adjust seasonings, adding salt or pepper as desired. If you want the soup to be a bit thinner, continue to add in veggie broth till it reaches your desired consistency. I used about 1 and a 1/4 cup of broth.
- Transfer to a bowl and serve with a drizzle of olive oil, cracked pepper, and fresh herbs.
Notes
Nutrition
As a dietitian, I create recipes with whole food ingredients that provide the nutrients needed for optimal health. My nutrition philosophy does not focus on numbers; however, I understand that this information can be helpful.
Do note that the nutrition info provided is an estimate and I cannot guarantee correctness of the displayed values. These numbers will differ depending on brands used, recipe modifications, and amount eaten. If you require specific nutrition information due to medical reasons, please consult with your dietitian or physician.
Did you make this recipe?
Let me know by leaving a recipe rating below, or by tagging @walderwellness on Instagram. I love seeing your beautiful creations!
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24 Comments on “Vegan Tomato Soup With Cashew Cream”
Hi, about HOw many grape tomatoes is 30 oz? I have 3 lbs but I dont know if that actually works out to 48 oz
Thanks!
Hi Katie,
I don’t know exactly how many tomatoes weigh 30 ounces, but I would use about 2/3rds of the tomatoes that you have :). 2 lbs is 32 ounces!
Delicious, the basil is a nice touch. I have a standard Blender and paniCked that i hadn’t soaked the cashews for long enough. As i forgot to do it overnight. i soaked them for 1.5 hours and just cooked the tomatoes for longer on a lower heat. Worked out fine.
Hi Yeni,
I’m so happy to hear you enjoyed the recipe! Thanks for sharing that it worked with a standard blender!! Glad that it was creamy enough 🙂
hi Carrie, I just made the tomato soup with a couple of innovations. it is awesome. I used a can of organic fire roasted diced tomatoes and sauteed with the garlic. I had about 1/4 cup canned coconut milk left from another recipe and added it. rest of ingredients same. am eating it now. totally love it
Hi Ilona! I love all those amazing additions you added – it sounds delicious with a little bit of coconut + fire-roasted tomatoes!! Yum! So glad you’re enjoying the recipe. Thanks so much for sharing 🙂
This recipe is amazinG. Made it last night for dinner. Super easy to follow. Thank you so much carrie! You are a great cook. You are my go to wheN it comes to making Easy DELICIOUS healthLy meals
Thank you SO much for sharing this, Serina! I’m so happy to hear that it was easy and tasty! I can’t wait to hear what you make next 🙂
This is the best soup! so creamy and yet nutritious
(not sure why it’s all caps 🙂 )
Yay I’m so happy to hear you enjoyed it, Natalie!! It’s been one of my favourite homemade soups this winter! I’m not sure why the commenting is being funny, but it’s not showing up in caps :).
This soup is really good!! I don’t have the right blender as the consistency isn’t as smooth as I’d like but the taste is still great.
Hi Marguerite! I’m so happy to hear you enjoyed this recipe and I hope it was still able to come out somewhat smooth with the blender you have 🙂
Such a treat! Warms your insides ans keeps you sustained while being creamy yet refreshing at the same time
Thank you so much Dorah! I’m so happy you enjoyed it. Nothing like a creamy, comforting soup sometimes 🙂
Loved this!! Its so flavorful and fIlling 😍
Thanks so much Archita!! So happy to hear you enjoyed it 🙂
Hi! I loved this soup but I found that some of the tomato skins ended up “rolling” making stock like chewy bits in the final product. I have a very good good processor. Would you recommend removing the tomato skins? Or do you think the tomatoes needed to roast longer? Thanks!
Hi Victoria! Hmm I didn’t find that that happened to me – when I made this it was completely smooth! I used a Vitamix blender though, I’m wondering if perhaps it would work better in a blender than a food processor? If using the food processor – perhaps blending a bit longer or adding more liquid could help break the skins down more. Removing the skins I assume would work too, but I don’t like to waste them! I hope that helps a bit and I’m sorry you had this issue! Hopefully it still tasted good though 🙂
I made as directed using a ninja blender. If I was to make this again, I would put the nuts into a food processor alone first and then add to soup. Also would use less thyme. Otherwise, the tomatoes, garlic and basil combo was tasty! My ninja did not make the cashews “creamy”. But we’ll ground in the food processor first may have been an improvement.
Hi Cheryl,
I’m sorry it didn’t come out creamy for you! I’ve never used a ninja blender, so it’s hard for me to say if it’s powerful enough to not soak the cashews beforehand. Did you try soaking the cashews first? That can help to make it smoother! I’m happy the flavour was good at least, and hope it works out better next time!!
This was sensational. I had fresh thyme on hand so I added that to the roasting tomatoes. Thanks, great recipe!
Thank you so much for sharing your experience, Michelle! So happy to hear that you enjoyed this recipe. Fresh thyme is the perfect touch!!
Truly the best tomato soup I have ever had, we ate it with some grilled cheese. I will be making this often! This recipe was incredible! I did the quick cashew method with my vitamix, and the soup was so good there was nothing left. I didn’t use much vegetable broth for a thicker soup, and used dried thyme.
Hi Ellie! Thank you so much for taking the time to leave this kind review. It’s so appreciated and I’m so happy to hear that you enjoyed this one!! You’re inspiring me to remake it now 🙂