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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!

bowl of vegan cashew cream tomato soup with gold spoon

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!

bowl of vegan cashew cream tomato soup with bread

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!

How Do You Soak Cashews?

It’s super easy to do! Simply:

  1. Measure out the amount of cashews you need (1 cup for this recipe).
  2. Place those cashews in a large jar or container.
  3. Cover the cashews with tap water.
  4. Cover the container with a lid and place in the fridge.
  5. 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.

roasted cherry tomatoes on a baking sheet

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.

vegan cashew cream tomato soup in blender

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).  
bowl of vegan cashew cream tomato soup with gold spoon

More Cashew Cream Recipes

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

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!
bowl of vegan cashew cream tomato soup with gold spoon
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4.46 from 11 votes
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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

*Leftovers 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!

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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