Creamy Vegan Tomato Soup
A velvety smooth tomato soup that gets its creamy texture from blended cashews and a touch of coconut milk — no dairy needed. Roasting the tomatoes, garlic, and onion deepens the flavor naturally, while a hint of basil keeps it fresh and classic. Ready in under 40 minutes and perfect with a grilled sandwich or crusty bread.
For 4 servings
- prep · ~15 min
Soak the cashews and preheat the oven.
Place cashews in a small bowl, cover with hot water, and set aside for 15 minutes. Preheat oven to 200°C (400°F).
TIPHot water softens cashews faster — the longer they soak, the creamier your soup will be. - roast · ~25 min
Roast the tomatoes, onion, and garlic.
1.Arrange halved tomatoes, quartered onion, and peeled garlic cloves on a baking sheet.2.Drizzle with olive oil and sprinkle with salt and black pepper.3.Roast for 25 minutes until tomatoes are softened and edges begin to char slightly.TIPA little char on the tomato skins adds a subtle smoky depth — don't pull them too early. - mix · ~2 min
Blend the soup base.
1.Drain the soaked cashews and add them to a blender.2.Add all the roasted vegetables (including any juices from the pan), fresh basil leaves, and 1 cup of water.3.Blend on high until completely smooth and creamy, about 1-2 minutes.TIPIf your blender has a soup setting, use it. Otherwise, blend in batches if needed to avoid overflow. - simmer · ~5 min
Simmer the soup.
1.Pour the blended mixture into a saucepan over medium-low heat.2.Stir in the coconut milk and the remaining 0.5 cup of water.3.Bring to a gentle simmer and cook for 5 minutes, stirring occasionally.TIPKeep the heat low — coconut milk can separate if boiled vigorously. A gentle simmer preserves its silky texture. - mix · ~1 min
Season and finish the soup.
Remove from heat. Stir in fresh lemon juice. Taste and adjust salt and pepper if needed.
TIPThe lemon juice brightens all the roasted flavors — don't skip it. Add it off heat to keep its fresh zing. - serve · ~1 min
Ladle into bowls and garnish with extra basil.
Serve hot. Drizzle a swirl of coconut milk on top and scatter fresh basil leaves if you like.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak cashews in hot water for at least 15 minutes to ensure a silky-smooth blend.
- 2Roast tomatoes until edges are lightly charred for a subtle smoky depth.
- 3Blend in batches if your blender is small to avoid hot liquid overflow.
- 4Simmer gently over low heat; vigorous boiling can cause the coconut milk to separate.
- 5Add lemon juice off the heat to preserve its bright, fresh flavor.
- 6For a thinner soup, add an extra splash of water or vegetable broth when simmering.
- 7This soup thickens as it cools; thin with a little water when reheating.
Adapt it for your goals.
Smoky roasted pepper
Replace half the tomatoes with 2 roasted red bell peppers for a deeper, smoky-sweet flavor. Great for a twist on classic tomato soup.
spicy kickSpicy kick
Add 1/2 tsp red pepper flakes or a small dried chipotle pepper when roasting. The heat balances the creamy coconut and sweet tomatoes.
nut free versionNut-free version
Swap soaked cashews for 1/4 cup raw sunflower seeds (soaked) or 1/2 cup canned coconut cream. Keeps it creamy for those with nut allergies.
herb swapHerb swap
Substitute basil with fresh thyme or oregano for a more savory, Mediterranean-style soup. Add 2 sprigs of thyme to the roasting pan.
Why this is on our healthy list.
Rich in Lycopene
Tomatoes are packed with lycopene, a powerful antioxidant linked to heart health and reduced inflammation, and roasting makes it more absorbable.
Dairy-Free Creaminess
Cashews and coconut milk provide a creamy texture without dairy, making this soup suitable for lactose-intolerant and vegan diets.
Healthy Fats from Nuts
Cashews contribute heart-healthy monounsaturated fats and a small amount of protein, helping keep you full and satisfied.
Low in Added Sugar
This soup relies on the natural sweetness of roasted tomatoes and onions, without any added sugar or heavy cream.
Frequently asked questions
Yes, but you’ll lose some roasted flavor. Use two 400g cans of whole peeled tomatoes, drain slightly, and roast them with onion and garlic for 20 minutes.
