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.
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Whether you have fresh tomatoes or canned, they are always perfect for making a hearty bowl of soup. From chunky versions like smoky bean and tomato soup to cold and refreshing Spanish tomato 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
Most of the ingredients to make this creamy vegan tomato soup 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
- 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
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.
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
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.
Serving suggestions
Whether you enjoy this creamy vegan tomato soup on its own, with a vegan grilled cheese sandwich, or with a side like vegan pesto pasta salad, you're sure to feel satisfied.
It's also delicious with some warm sourdough bread, olives, and homemade sesame hummus for a Mediterranean-inspired meal.
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.
Recipe FAQs
Try adding toppings to your soup such as croutons, fresh herbs like basil, parsley, or oregano, or pan 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 vegan soup recipes
Made this recipe? Have a question? Please leave a comment below. 💙 And for even more recipes, join the Plant Forward Vegan Recipes Facebook group for community, inspiration & fun!
Love and Veggies,
Amy
📋 Recipe
Creamy Vegan Tomato Soup
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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!salt
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.
This recipe was originally published 1/14/2019. It was updated for better user experience.
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!