This healthy vegan tomato soup will be your new go to recipe for the whole family! It’s filled with veggies, but so creamy and good you would never know!
This recipe was originally published on 1/23/14
When the cool weather starts, and it’s time to get cozy, there is nothing more comforting than a bowl of tomato soup and a grilled cheese to dip inside. This recipe is a family favorite, especially with my middle who even asks for it in the heat of the summer!
Vegan Tomato Soup
Does tomato soup have milk in it?
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 alternatives:
- cashews blended in (what I use here)
- cashew milk
- almond milk
- soy milk
- coconut milk
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.
What do you eat tomato soup with?
We love our vegan tomato soup with just about anything! Stepping out of the box and mixing things up is a fave of mine, so here are some of our traditional and very non traditional ideas:
- grilled cheese
- pretzels (one of our top favorites!)
- Apple, Arugula and Smoky Tempeh Sandwich
- garlic bread
- homemade croutons
- Mashed Chickpea Sandwich
- Caesar Salad
- Farro Salad
- Pesto Pasta
This healthy tomato soup comes together in about 30 minutes, nice and quick! But if you want to shave off about 15 minutes, you can prep the veggies ahead of time. Here is what I would do:
- chop and prep all the ingredients
- saute the veggies so they are ready to go
- day of, simply blend everything and serve!
How to store leftovers
The best thing about soup is that it’s easy to make a big batch and store for another time! This vegan tomato soup is super freezer friendly, in fact you’ll often find it in my freezer ready to save me from a crazy day.
If you’re going to freeze this, first make sure it is completely cooled down. The 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.
How to Make Healthy 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:
- Prep all the ingredients.
Serve with your favorite things! See above for all our ideas!
Love soup and want more kinds? Here are a few other favorites!
- Instant Pot Smoky Kale and White Bean Soup
- Veggie Noodle Miso Soup
- Cauliflower and Roasted Butternut Squash Soup
- The Ultimate Creamy Winter Squash Soup
This healthy vegan tomato soup will be your new go to recipe for the whole family! It's filled with veggies, but so creamy and good you would never know!
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped sweet or yellow onion
- 1 teaspoon chopped garlic , 2-3 cloves, depending on size
- your favorite oil for sautéing ,or use broth if oil free
- ¼ cup fresh basil
- 1 tablespoon fresh oregano
- 1 tablespoon fresh thyme
- 1 teaspoon smoked paprika
- 28 ounces crushed tomatoes , can use diced or whole too since you will be blending it
- 4 cups veggie broth , low sodium if needed
- 1/2 cup cashews (see note)
- 1- 1 1/2 teaspoons sea salt , taste and add more if needed
- 1/4 teaspoon ground black pepper
Sauté the carrots, celery, onion and garlic in a pan over medium heat using oil (or veggie broth) until soft, about 5 minutes.
- Add the basil, oregano, thyme and smoked paprika and cook a few more minutes. Allow to cool a bit.
- Add the rest of the ingredients into a blender, then add the sautéed veggies. Blend on high until smooth and creamy.
If your blender is able to, you can blend it until hot and serve right away.
You can also transfer it to a pot and cook 5-10 minutes, or until hot, and serve.
- If you are not using a high speed blender you can either soak the cashews overnight, boil them for 30 minutes or grind them into a fine powder using a coffee grinder.
- You can also sub some of the cashews for slivered almonds.