Inspired by the Panera favorite, this creamy vegan tomato soup is made on the stove with two types of canned tomatoes, raw cashews, and fresh basil. It's ready in about 30 minutes and pairs perfectly with grilled cheese or your favorite vegan sandwich.
I used to love Panera's tomato basil soup and missed it once I became vegan. But when I stumbled across The Pinning Mama's copycat version, I realized it would be easy to give it a vegan makeover.
I love this soup alongside a green salad topped with vegan curried chickpea salad. It's also delicious as a soup-and-sandwich combo with a deli-style baked tofu sandwich.
Who knew that such a great soup could be so easy? I followed the recipe exactly, and it came out brilliantly with plenty left over. I think it could double as a great pasta sauce too. Thanks so much, Amy!!
- Kristin N.
Ingredients
- Olive oil
- Fresh garlic
- Canned crushed tomatoes
- Canned diced tomatoes
- Vegetable broth
- Organic sugar
- Raw cashews
- Fresh basil
- Salt
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
How to make creamy vegan tomato soup
- Saute the minced garlic in olive oil until fragrant.
- Add the crushed tomatoes, diced tomatoes, vegetable broth, and sugar. Bring to a simmer, stirring occasionally.
- Prepare the cashew cream in a high-speed blender by blending the raw cashews with water. (If your blender isn't very powerful, soak the cashews ahead of time to soften.)
- Stir in the cashew cream and fresh basil, then add salt to taste. Serve warm.
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Love and Veggies,
Amy
📋 Recipe
Homemade Creamy Vegan Tomato Soup
Equipment
- high speed blender
Ingredients
- 1 Tablespoon extra virgin olive oil, (or saute with water if avoiding oil)
- 2 cloves garlic, minced
- 1-28 ounce can crushed tomatoes
- 1-28 ounce can diced tomatoes
- 2 cups vegetable broth
- 2 Tablespoons organic sugar, (or substitute a splash of balsamic vinegar)
- ½ cup raw cashews
- ½ cup water
- 1 Tablespoon fresh basil leaves, chopped
- salt, to taste
Instructions
- Heat the olive oil in a large pot over medium heat.1 Tablespoon extra virgin olive oil
- Saute the garlic until fragrant, about 30 seconds.2 cloves garlic
- Add the crushed tomatoes, diced tomatoes, vegetable broth, and sugar to the pot and stir. Bring to a simmer, stirring occasionally.1-28 ounce can crushed tomatoes, 1-28 ounce can diced tomatoes, 2 cups vegetable broth, 2 Tablespoons organic sugar
- Meanwhile, blend the raw cashews with the water in a high-speed blender until completely smooth. (If your blender isn't high-speed, soak the cashews in advance to soften, then drain before blending.)½ cup raw cashews, ½ cup water
- Once the soup is hot and simmering, slowly pour the cashew mixture into the soup while stirring.
- Stir in the basil and allow the soup to return to a simmer.1 Tablespoon fresh basil leaves
- Taste, add salt as needed, and enjoy immediately.salt
Notes
Nutrition
Nutritional information is an estimation only.
Kristin Neubauer says
Who knew that such a great soup could be so easy? I followed the recipe exactly, and it came out brilliantly with plenty left over. I think it could double as a great pasta sauce too. Thanks so much, Amy!!
Amy Katz says
Thanks so much, Kristin! And I like that idea!
Wendy says
Can I substitute tomato sauce instead of crushed tomatoes ? If so, is there something else I need to add so it isn’t too runny? I have the diced tomatoes but I also have 2 cases of tomato sauce and I’d like to use some of it. Thanks!
Amy Katz says
The crushed tomatoes are crucial for this recipe.
Linda says
This was delicious! I wasn't sure I would like the chunky consistency and thought about pureeing the soup but I did not. It was reminiscent of the vegan vodka sauce I make and both both my husband and I loved it! Next I'm trying the lemon air fryer tofu!
Amy Katz says
I'm so happy you both enjoyed it, Linda!
Trudee says
This is my favorite!!
Amy Katz says
Thanks so much, Trudee!
Moira says
Easy and it tastes great 😁
Amy Katz says
Thanks Moira!