Inspired by the Panera Bread favorite, this Creamy Vegan Tomato Soup is easy to make in under 30 minutes. Skip the dairy and enjoy this cozy homemade version with cashew cream. And serve it with a grilled cheese sandwich for the ultimate comfort food meal.
Whether you have fresh tomatoes or canned, they are always perfect for making a hearty bowl of soup. From chunky versions like white bean soup to cold and refreshing Spanish gazpacho, there are so many to love. And it's not surprising that Panera's recipe is so popular.
But unfortunately for many of us, it contains some ingredients we don't consume. You may not have even realized the restaurant classic contains milk, butter, and wheat flour.
However, after stumbling across The Pinning Mama's copycat version, I realized it would be easy to give a vegan and gluten-free makeover to this delicious soup. And now you can enjoy this dairy-free creamy vegan tomato soup whenever you want!
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Why you'll love this recipe
- It's super flavorful yet only requires 8 ingredients (plus salt).
- It's simple to make in less than half an hour.
- You can make it nut-free and oil-free if you prefer, and it's naturally gluten-free and dairy-free.
- It's creamy while remaining a little chunky from diced tomatoes.
- The basil adds a hint of freshness when using canned tomatoes.
Ingredients
For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.
Most of the ingredients to make this recipe you may already have in your pantry since it uses canned tomatoes instead of fresh. You will need the following:
- Olive oil (for sauteeing, or use water if you don't want to consume oil)
- Fresh garlic
- Crushed tomatoes (canned)
- Diced tomatoes (canned)
- Vegetable broth (or water and vegetable bouillon)
- Organic sugar (or substitute a splash of balsamic vinegar)
- Raw cashews
- Fresh basil (omit if not available, or add a pinch of dried basil)
- Salt
Instructions
- 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 your high-speed blender by combining raw cashews with water. (If you're blender isn't very powerful, soak the cashews ahead of time to soften them.)
- Stir in the cashew cream, some fresh basil, and salt, to taste, and it's time to eat.
Nut-free substitutions
For a nut-free version, try adding a little pureed silken tofu, white beans, or cooked potatoes or cauliflower in place of the cashew cream. You will need to experiment to see which replacement you like the best.
Serving suggestions
Whether you serve this soup on its own, with a sandwich, or with a salad, you're sure to feel satisfied.
I love it with my friend Kathy's vegan grilled cheese sandwich recipe. It's also delicious with some warm crusty bread like my favorite Bread SRSLY vegan gluten-free sourdough. And some olives and hummus for a Mediterranean-inspired meal.
Anyway you choose, this tomato soup is sure to be a winner.
Fun fact: Cream of Tomato Soup with Crushed Popcorn was on JFK's Inaugural Luncheon Menu in 1961!
Storing and freezing
Leftover soup can be covered and refrigerated for up to 3 days or frozen for up to 3 months. If you plan to freeze the soup, leave out the cashew mixture and instead add it after reheating the soup.
Tips for freezing/reheating this soup:
- Wait for the soup to cool before freezing it.
- Leave about an inch of space at the top of the container before adding the lid.
- Do not add the cashew mixture or the basil leaves until later when you reheat the soup.
- Allow the soup to thaw overnight in the refrigerator before reheating it on the stove.
For tips on freezing, refer to USDA Freezing and Food Safety.
FAQ
Try adding toppings to your soup such as croutons, fresh herbs like basil, parsley, or oregano, or oven roasted chickpeas.
As long as you don't mind the subtle taste of coconut, you can use about ½ cup canned coconut milk in place of the cream.
Fire roasted tomatoes have been roasted over a flame before being diced to add a more sweet and smoky flavor. You can use them in place of the diced tomatoes in this recipe.
More soup recipes
And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration, and fun.
If you love this recipe, please give it 5 stars! ★★★★★
📋 Recipe
Easy Creamy Vegan Tomato Soup
Equipment
Ingredients
- 1 Tablespoon 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 dutch oven or large soup pot.
- Saute the garlic until fragrant, about 30 seconds.
- Add the crushed tomatoes, diced tomatoes, vegetable broth, and sugar to the pot and stir. Bring to a simmer, stirring occasionally.
- 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.)
- 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.
- Taste, add salt as needed, and enjoy!
Notes
- Wait for the soup to cool before freezing it.
- Leave about an inch of space at the top of the container before adding the lid.
- Do not add the cashew mixture or the basil leaves until later when you reheat the soup.
- Allow the soup to thaw overnight in the refrigerator before reheating it on the stove.
Nutrition
Nutritional information is an estimation only.
Want to learn the 5 Secrets to Cooking the Vegan Mediterranean Diet Way? Join the the FREE 5-day mini course and get the secrets delivered to your inbox.
This recipe was originally published 1/14/2019. It was updated for better user experience.
Wendy
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
The crushed tomatoes are crucial for this recipe.
Linda
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
I'm so happy you both enjoyed it, Linda!
Trudee
This is my favorite!!
Amy Katz
Thanks so much, Trudee!
Moira
Easy and it tastes great 😁
Amy Katz
Thanks Moira!