Creamy Vegan Tomato Soup

Bowl of tomato soup garnished with fresh basil with a spoon in it.

4.75 from 4 votes

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.

Prep Time5

Cook Time20

Total Time25

Course: Soup

Cuisine: American

Special diet: gluten-free, nut-free option, soy-free, vegan

Servings:

Calories: 136kcal

Author: Amy Katz

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

US Customary - Metric

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

Video

Notes

This recipe is adapted from The Pinning Mama's Copycat Panera Creamy Tomato Basil Soup Recipe.

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. Instead add it after reheating the soup.

Tips for freezing/reheating:

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 a nut-free version, try substituting pureed silken tofu, white beans, or cooked potatoes or cauliflower. You will need to experiment to see which replacement you like the best.

Nutrition