Creamy Vegan Tomato Soup Recipe (2024)

Make the best vegan tomato soup ever! Creamy but dairy free, filled with vegetables, herbs and spices and blended for that perfect smooth texture!

This tomato soup recipe is a great family meal and freezer friendly. It's nourishing, plant-based and filled with flavor!

Ingredients

The best thick and creamy tomato soup can be made without milk, and with incredibly simple ingredients! It's true, here's what you need for this vegan tomato soup recipe:

• Mirepoix - the classic trio of carrots, celery, and onions help to give depth and subtle sweetness to the soup.
• Garlic - freshly minced garlic cloves will give the best flavor, but jarred minced will work as well.
• Herbs and seasonings - a blend of basil, oregano, thyme, and paprika help give this tomato soup its amazing flavor.
• Crushed tomatoes - canned tomatoes are the easiest, be sure to select no salt added if you are watching your sodium intake.
• Vegetable broth - keep this recipe vegan by using veggie broth, but if you don't need it to be plant based feel free to use chicken broth instead.
• Cashews - raw cashews add the thick and creamy taste and feel. If you are not using a high speed blender you need to prep them by either soaking overnight, boiling for 30 minutes, or grinding dry cashews in a coffee grinder,
• Salt and pepper
• Olive oil - this is for sautéing, make the recipe oil free by swapping it out for vegetable broth.

The Best Milk Alternatives for Tomato Soup

Traditionally, creamy tomato soup is made with a dairy filled heavy cream. But there are many ways you can mimic that creaminess with vegan alternatives and get a fabulous result! Here are some of the vegan milk substitutes:

• cashews blended in (what I use here)
• cashew milk
• almond milk
• soy milk
• coconut milk
• yogurt

Of all of these, the cashews are going to give you the most creamy end result. Coconut milk from a can is a close second but it will give you a coconut undertone. Which is why I didn't use it.

A dairy free milk from a carton isn't as creamy so you won't get as rich a flavor but it still works. Also, I have seen dairy free yogurt used but because most have sugar, even the plain flavors, I don't really love it in a savory soup.

How to Make Vegan Tomato Soup

This recipe not only is loaded with veggies but it's also so easy to make! Here are the 3 easy steps:

1. Sauté the carrots, celery and onion in a large pot with a drizzle of olive oil or vegetable broth.
2. Stir in the rest of the ingredients.
3. Add everything to a high powered blender and blend into a smooth and creamy texture.
   • An immersion blender can be used directly in the pot, but the consistency won't be as smooth.
4. Warm in the blender or simmer on the stove, and serve with your favorite things! See below for all our ideas!

What to Serve With Tomato Soup

We love our vegan tomato basil soup with just about anything! Stepping out of the box and mixing things up is a fave of mine, so top your bowl of soup with croutons and red pepper flakes, and pair it with some of our traditional and very non traditional favorites:

• Vegan grilled cheese sandwiches
• Vegan quesadilla
• Crackers
• Pretzels (one of our top favorites!)
• Apple, Arugula and Smoky Tempeh Sandwich
• Garlic bread
• Homemade croutons
• Mashed Chickpea Sandwich
• Panini
• Pizza
• Caesar Salad
• Farro Salad
• Pesto Pasta

Meal Prep and Storage Tips

This creamy vegan tomato soup freezes really well, so it's great to make a big batch and store for another time!

• To prep the soup ahead of time:
  • Chop and prep all the ingredients.
  • Sauté the veggies so they are ready to go.
  • Day of, simply blend everything and serve!
• Before storing, let the soup cool completely.
• Seal in an airtight container and keep in the refrigerator for up to 3-5 days.
• You can also freeze vegan tomato soup.
  • Store in a freezer safe airtight container.
  • I also put a layer of plastic wrap over the soup, sealing the top by directly laying it on it. This helps freezer burn.
  • Freeze for up to 3 months.
• Defrost in the fridge overnight.
• Reheat the soup in the microwave or on the stovetop.

Is Campbell's tomato soup vegan?

Yes, the classic condensed tomato soup from Campbell's is vegan. However, their creamy varieties are not.

How do you thicken tomato soup without milk?

This recipe uses cashews to add a thick and creamy texture. You could also blend in white beans or potatoes. Another option for thickening soup is to mix 2-3 tablespoons of flour or cornstarch into some water and then add to the soup.

Will coconut milk curdle with tomatoes?

Yes, there is potential for coconut milk to curdle when it is heated, which is why it needs to be added after the soup has been removed from the heat if you are using it. I did not use it in the recipe as cashews give a better creamy result, especially without the coconut flavor.

What do you put in tomato soup to make it thicker?

Most recipes use cream or milk, but this vegan tomato soup uses cashews instead. You can also blend in potatoes, or use starch such as cornstarch to thicken it up.

Creamy Vegan Tomato Soup Recipe

Sophia DeSantis

Make the best vegan tomato soup ever! Creamy but dairy free, filled with vegetables, herbs and spices and blended for that perfect smooth texture!

Shop Ingredients on Jupiter

Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.

Nutrition

Calories: 137kcalCarbohydrates: 20gProtein: 5gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 1mgSodium: 472mgPotassium: 628mgFiber: 5gSugar: 10gVitamin A: 4211IUVitamin C: 17mgCalcium: 88mgIron: 3mg

Nutrition and metric information should be considered an estimate.

Never miss a recipe!Sign up here and get a FREE quick and easy meal guide!