Inspired by the Panera favorite, Creamy Vegan Tomato Soup is easy to make in under 30 minutes. Skip the dairy and enjoy this cozy homemade version with cashew cream. Try it with a grilled cheese sandwich for the ultimate comfort food meal.
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Tomato soup
Whether you have fresh tomatoes or canned, they are always perfect for making a hearty bowl of soup. From chunky versions with white beans to cold and refreshing Spanish gazpacho, there are so many to love. And it's not surprising that Panera Bread'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!
Shopping list
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
For the complete list of ingredients with measurements plus recipe instructions, please see the printable recipe card at the bottom of this post.
Instructions
Follow these 4 easy steps, and you'll be enjoying a hot bowl of vegan tomato soup in less than 30 minutes:
- 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!
I love that this soup is creamy while remaining a little chunky from the diced tomatoes. And the basil adds a hint of freshness, even though we're using canned tomatoes.
Serving suggestions
Whether you choose to 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, olives, and hummus for a Mediterranean-inspired meal.
Anyway you choose, this vegan tomato soup is sure to be a winner!
Freezing/Reheating
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.
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.
Fun fact: Cream of Tomato Soup with Crushed Popcorn was on JFK's Inaugural Luncheon Menu in 1961!
And for even more delicious vegan recipes, join the Insider List and receive a FREE recipe ebook! You can also follow along on Facebook, Instagram, and Pinterest, and join the Vegan Mediterranean Diet Recipes Facebook Group.
If you love this recipe, please give it 5 stars! ★★★★★
📋 Recipe
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
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This recipe was originally published 1/14/2019. It was updated for better user experience.
Trudee
This is my favorite!!
Amy Katz
Thanks so much, Trudee!
Moira
Easy and it tastes great 😁
Amy Katz
Thanks Moira!