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A 3/4 angle shot of creamy vegan tomato soup presented in 2 mugs with avocado toast on the side, all photographed on a white background. The soup is topped with crispy chickpeas, basil leaves, and drizzles of olive oil.
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Creamy Vegan Tomato Soup

Creamy vegan tomato soup features slow roasted summer tomatoes and is made creamy with cashews. A healthy and delicious version of a classic.
Cuisine American, Dairy-free, Special Diets, Vegan, Vegetarian
Diet Gluten Free, Vegan, Vegetarian
Keyword all seasons, cashews, fall, fall winter, garlic, shallots, summer, tomato paste, tomatoes
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour
Servings 6

Equipment

Ingredients

  • 4 lbs tomatoes
  • 3 shallots, peeled
  • 4-5 cloves of garlic, peeled
  • 2 teaspoons fresh thyme leaves
  • 1-2 tablespoons olive oil
  • sea salt and ground black pepper, to taste
  • ½ cup raw cashews, soaked for at least 2 hours and drained
  • 1 tablespoon tomato paste
  • ½ cup basil leaves, packed
  • 2-3 cups vegetable stock
  • 1 tablespoon balsamic vinegar

Instructions

  • Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
  • Cut any large tomatoes into quarters. Cut medium tomatoes into halves and leave any cherry or grape tomatoes whole. Spread them out in a single layer on the baking sheet with any cut sides facing up. Cut peeled shallots into quarters and nestle amongst tomatoes. Stick garlic cloves into juicy spots of tomatoes or nestle them between cut tomatoes like the shallots (just to avoid burnt and bitter garlic).
  • Scatter thyme leaves on top of tomatoes. Drizzle the olive oil over the tomatoes, shallots and garlic. Season everything with salt and pepper and slide the tray into the oven. Roast for about an hour, or until the tomatoes have shrivelled up a bit and the shallots are soft. Let cool slightly.
  • In batches, blend the roasted tomatoes with the soaked and drained cashews, tomato paste, basil, and vegetable stock until you have a smooth purée. Pour blended soup into a large pot.
  • Once you've blended everything, including the accumulated juices in the baking sheet, add the balsamic vinegar to the pot. Bring the soup to a boil, check it for seasoning and adjust if necessary. Serve the soup hot with extra basil and olive oil drizzles.

Notes

  • If you don't have cashews or forgot to soak them, feel free to use some full fat coconut milk instead--about a 1/2 cup. This will change the flavour a bit, but you could totally go on a little flavour tangent and roast the tomatoes with some cumin and coriander seeds, maybe some chili too.
  • Also, I puréed this in a high speed blender, which might account for the serious creamy-ness. I think similar results are possible with an immersion blender or food processor though.