tomato soup in bowl with vegan parmesan and grilled cheese dunked

Easy Vegan Creamy Tomato Soup (No Coconut Milk!)

This is seriously the creamiest vegan tomato soup ever! It’s made with simple pantry staples, and comes together in just over 30 minutes!

Jump to Recipe

tomato soup in bowl with vegan parmesan and grilled cheese dunked

I’m not lying when I say this simple little recipe has become my absolute favorite Tomato Soup. It’s so warming and luxuriously creamy without relying on coconut milk. It uses simple vegan pantry staples and comes together in just over 30 minutes. I hope you love it just as much as I do.

soup in Dutch oven with ladle

Ingredients for the Creamiest Vegan Tomato Soup

Raw Unsalted Cashews and Water: You know the drill by now. Give ’em a good long soak in some water in order to achieve that perfect cashew cream texture.

Olive Oil: A splash to sauté the onions and garlic, and another splash to lend some richness to the rest of the soup.

Yellow Onion: Roughly chopped and sautéed for some caramelized goodness.

Garlic: A lot of garlic. Always.

Canned Diced Tomatoes: Two big 28-ounce cans will be needed here. Ideally, get the fire-roasted variety if you can find it. It’s a wonderful shortcut to achieving that roasted tomato soup flavor.

Vegetable Broth: Just a cup to get things to the right consistency. Water could work in a pinch, too.

Dried Basil: A full heaping tablespoon for some subtle herby goodness.

Salt and Pepper: To round everything out.

White Wine Vinegar: A splash at the end to add brightness and depth of flavor.

Blend Longer Than You Think!

This goes for initially blending the cashew cream as well as the soup overall. You want your cashew cream to be completely smooth and creamy (not grainy!) before you add the rest of the soup ingredients. Similarly, blend on high until the soup is completely silky smooth. This may take 1-3 minutes. Take breaks to scrape down the sides of the blender as needed to make sure everything is well-incorporated.

Tomato Soup Pairing Ideas

  • A big delicious crusty loaf of bread
  • A hearty seasonal side salad
  • My personal favorite (pictured): a vegan grilled cheese made with vegan butter and your fave plant-based cheese. I love this one.
  • Obviously top with plenty of vegan parmesan and maybe some fresh herbs (think thyme or basil).

I hope you’re obsessed with the Creamiest Vegan Tomato Soup ever! If you give it a whirl, be sure to leave a rating and review. This encourages others to give it a try and seriously makes my day. You can also find me on Pinterest and Instagram. I always love hearing from you!

More Amazing Vegan Soups

tomato soup in bowl with vegan parmesan and grilled cheese dunked

Easy Vegan Creamy Tomato Soup

This is seriously the creamiest vegan tomato soup ever! It's made with simple pantry staples, and comes together in just over 30 minutes!
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Main Course, Soup
Cuisine American
Servings 4 big bowls of soup


  • High-Powered Blender


  • ¾ cup raw unsalted cashews
  • ¾ cup water plus more for soaking the cashews
  • 2 tbsp olive oil divided
  • 1 large yellow onion roughly chopped
  • 5 cloves garlic peeled and minced or grated
  • 2 28 oz cans diced tomatoes preferably fire-roasted
  • 1 cup low-sodium vegetable broth
  • 1 tbsp dried basil
  • tsp sea salt
  • freshly ground black pepper
  • 1 tbsp white wine vinegar


  • Soak your cashews ahead of time! Place them in a bowl with room temperature water for 6-8 hours OR in boiling water for 30 minutes.
  • Heat 1 tbsp of olive oil over medium heat in a large pot or Dutch oven until shimmering and sauté onion and garlic for 5-8 minutes, or until onions are translucent and slightly browned.
  • Drain soaked cashews and blend on high with ¾ cup water for 30 seconds-1 minute, or until the mixture is completely smooth and creamy (not grainy!).
  • Carefully transfer sautéed onions and garlic to blender along with canned tomatoes, vegetable broth, dried basil, sea salt, pepper, and remaining tbsp olive oil. Blend on high for 1-3 minutes until completely smooth and creamy.
  • Transfer soup back to large pot or Dutch oven and bring to a boil over medium high heat. Reduce to a simmer (a few bubbles here and there, generally medium-low heat). Let it hang out for about 15 minutes, stirring occasionally, until the flavors come together.
  • Remove soup from heat and stir in white wine vinegar. Portion into 4 bowls and add desired toppings such as parmesan and fresh basil. Enjoy immediately!


Storage: Will keep refrigerated in airtight container for up to 5 days.
*Recipe time does not include cashew soaking time!
Keyword canned tomatoes, cashew cream, dairy-free, easy, gluten free, healthy, pantry staples, quick, simple, tomato soup, vegan, vegan tomato soup, vegetarian

Photography by Hope Agresti

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating