Vegan Creamy Tomato Soup
A velvety, dairy-free tomato soup that gets its creamy texture from blended cashews and a touch of potato. Roasting the tomatoes first deepens their flavor, making every spoonful rich, tangy, and comforting. Perfect with a grilled sandwich or a crusty baguette.
For 4 servings
- prep · ~20 min
Soak the cashews and preheat the oven.
1.Place cashews in a small bowl and cover with hot water to soak for 20 minutes.2.Preheat oven to 400°F (200°C).3.Line a baking sheet with parchment paper. - roast · ~30 min
Roast the tomatoes and garlic.
1.Arrange halved tomatoes and peeled garlic cloves on the prepared baking sheet, cut-side up.2.Drizzle with olive oil and sprinkle lightly with a pinch of salt.3.Roast until tomatoes are softened and slightly caramelized at the edges (25-30 min).TIPRoasting intensifies the sweetness and adds depth you can't get from simmering alone. - saute · ~7 min
Sauté the onion base.
1.Heat a drizzle of olive oil in a large pot over medium heat.2.Add the chopped onion and cook, stirring occasionally, until soft and translucent (5-7 min).3.Add diced potato and cook for 1 more minute. - simmer · ~12 min
Simmer the soup base.
1.Add the roasted tomatoes, garlic, and water to the pot with the onion and potato.2.Bring to a gentle boil, then reduce heat to low and simmer until the potato is fork-tender (10-12 min).3.Drain the soaked cashews and discard the soaking water. - mix · ~3 min
Blend until perfectly smooth.
1.Carefully transfer the soup to a high-speed blender in batches if needed.2.Add the drained cashews and fresh basil leaves.3.Blend on high until completely smooth and velvety (1-2 min).4.Return the blended soup to the pot.TIPVent the blender lid slightly and cover with a towel for hot liquids to prevent splattering. - simmer · ~5 min
Warm through and season.
Gently reheat the soup over low heat, stirring occasionally. Season with salt, freshly ground black pepper, and an extra squeeze of lemon juice to brighten the flavor.
- garnish
Serve hot, garnished with fresh basil and a drizzle of olive oil.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak the cashews in hot water for at least 20 minutes to ensure a silky-smooth blend without any graininess.
- 2Roast the tomatoes cut-side up and don't crowd the pan — caramelization adds deep, sweet flavor.
- 3Use a high-speed blender for the creamiest texture; a standard blender may require extra blending time.
- 4Always vent the blender lid slightly and cover with a kitchen towel when blending hot soup to avoid pressure buildup.
- 5Simmer the potato until completely fork-tender before blending; undercooked potato will leave a gritty texture.
- 6This soup thickens as it cools; thin with a splash of water or vegetable broth when reheating.
Adapt it for your goals.
Low-oil
Omit the olive oil for roasting and sauté the onion in a splash of water or vegetable broth; the soup stays creamy thanks to the potato and cashews.
high proteinHigh-protein
Add a can of drained white beans (like cannellini) during the simmer step for extra protein and even creamier texture.
jainJain
Replace the onion and garlic with asafoetida (hing) and a pinch of black salt; sauté in ghee or oil for a Jain-friendly version without root vegetables.
spicy roasted red pepperSpicy roasted red pepper
Swap half the tomatoes with roasted red bell peppers and add a pinch of red pepper flakes for a smoky, mildly spicy twist.
Why this is on our healthy list.
Rich in Vitamin C
Tomatoes are an excellent source of vitamin C, which supports immune health and collagen production.
Heart-Healthy Fats
Cashews and olive oil provide monounsaturated fats that can help maintain healthy cholesterol levels.
Good Source of Potassium
Potatoes and tomatoes both contribute potassium, an electrolyte essential for muscle function and blood pressure regulation.
Plant-Based Protein
Cashews add a small but meaningful amount of plant protein, making this soup more satiating than a standard tomato soup.
Antioxidant-Rich
Lycopene from roasted tomatoes, supported by basil and garlic, offers antioxidant benefits linked to reduced inflammation.
Frequently asked questions
Yes, use one 28-oz can of whole peeled tomatoes, draining half the liquid. Roast them on a baking sheet for 20 minutes to mimic the caramelized flavor.
