Creamy Vegan Tomato Soup Recipe (oil free, gluten free)

This simple vegan tomato soup is super easy to make from fresh or canned tomatoes.

A plant based tomato cream soup that is very creamy thanks to the cashews, does not contain any dairy products and is ready in just 30 minutes. Seared onions and garlic, basil and thyme conjure up a tasty soup which is also wfpb friendly.

It is also great to prepare in advance or to freeze as a meal prep.

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Jump to:

• Ingredients
• Substitutions
• Variations
• Instructions
• Cooking Time
• Serving Options
• Storage
• Tips
• More Vegan Recipes
• 📖 Recipe

Homemade vegan tomato soup is absolutely not difficult to make yourself and you only need a few ingredients to create a tasty tomato soup that is naturally gluten-free.

This light soup is not just suitable as a vegan dinner in summer. Sun-ripened tomatoes help make the soup taste nice and tomatoey. This is not just suitable as a light supper, you can also serve it as a starter or side dish.

But even in the cold season you can prepare this vegan tomato soup with canned tomatoes.

This recipe doesn't just give you a quick recipe for a creamy tomato soup. I'll show you how to make the vegan tomato soup and give you more tips and tricks with substitution options.

Ingredients

Let's first take a look at the ingredients in this simple vegan tomato soup.

The exact amount can be found below in the recipe card!

Onion

Garlic Cloves

Tomatoes

Vegetable Broth

Basil

Thyme

Smoked Paprika Powder

Cashew Cream

Substitutions

Now that we know which ingredients are contained in the vegan tomato soup, I would like to show you which ingredients you can replace. 

Onion

Instead of sautéing onions, I can very well imagine that chopped leek tastes good with it. Simply sauté the leek like the onion in a pot.

Garlic

The garlic gives the whole dish a special touch. If you don't like garlic now, you can just leave it out.

If you have wild garlic or garlic chive on hand, for example, you can also use some of it  here. Simply add the wild garlic or chive to the soup later.

Fresh tomatoes

Fresh, sun-ripened tomatoes in summer give it a special touch. Instead of fresh tomatoes, you can also use canned peeled tomatoes or diced canned tomatoes.

This makes the soup even faster.

Basil and Thyme

If you don't want to use basil or thyme now, you can also use oregano.

Oregano gives the tomato soup a great taste and is somewhat reminiscent of pizza.

Cashew Cream

For those who don’t tolerate cashews or want a cheaper alternative, I recommend using sunflower seeds instead of cashews.

It is important to ensure that the sunflower cream does not thicken as much as the cashews do when they are cooked.

You can also use store-bought soy cream, rice cream and the like. Adjust the amount of vegetable stock here.

Variations

There are so many different diets. Here I would like to show you briefly what you may have to adjust to prepare this vegan tomato soup, for example in paleo, keto or gluten-free.

Gluten-free

We don't use grain in this delicious creamy tomato soup. You can also serve this great soup to guests who are gluten intolerant, for example, as this simple vegan soup is naturally gluten-free.

Keto

This soup is also great to serve as a keto soup. You don't even have to adjust anything. Tomatoes and cashews, which are nuts, are keto-friendly. You can also prepare this soup as a keto vegan soup.

Paleo

Tomatoes are basically paleo. But these also contain lectin, which is also contained in legumes, which are forbidden in a paleo diet.

Based on my research, I suspect that you can eat tomatoes in moderation on a Paleo diet.

Nuts are also allowed, so this tomato soup is ideal as a paleo vegan soup.

Instructions

Start by chopping the onion and garlic cloves.

Now cook the chopped onion and garlic cloves in a large enough saucepan. Every now and then, add a sip of water so that the onions don't burn.

While the onions are sauteeing, chop the tomatoes.

Now add the tomatoes and vegetable broth, thyme, basil and smoked paprika.

Let the tomatoes simmer over medium heat for about 10 minutes, or until they are soft.

Blend the soup with an immersion blender or high speed blender. 

For the cashew cream, use cashew nuts and water and blend in a high speed blender until there are no pieces left and add them to the soup.

Now let the soup boil briefly so that the soup thickens.

If the soup is too watery for you, depending on the used tomato variety add a little more tomato paste.

Season the soup with pepper and sea salt.

You can decorate the soup with fresh basil and a spoonful of cream. To do this, mix more cashews as indicated in the recipe.

Peel Tomatoes

You can also peel the tomatoes if you wish. It's super easy. Cut the tomatoes crosswise on the underside and then place them in boiling water for about 1 minute.

Now it is important that you rinse the tomatoes in cold water. To do this, put the tomatoes in cold water. You should now be able to easily peel the skin off.

It is not absolutely necessary for the soup. Because you blend them and blend the skin. I always try to save work steps so that a dish is on the table faster.

Prepare in Advance

You can prepare this soup, for example, as a meal prep on Sunday for the week. It's also great for freezing and has a quick meal at hand.

Cooking Time

The onions are sautéed for about 3 minutes and the tomatoes only need 10 minutes. As a whole, the tomato soup cooks for about 15 minutes.

Serving Options

With the soup you can serve baguette, crispbread or a delicious grilled cheese sandwich, which is often served with tomato soup in the USA.

Storage

How to refrigerate it?

The tomato soup can be stored in the refrigerator for about 5 days. Store them in a sealed container.

How to freeze it?

You can freeze the soup in an airtight container for about 3 months. I recommend you to freeze the soup in portions. So you can always take them out in portions as you need them.

How to reheat it?

Let the soup thaw in the refrigerator. To do this, put them in the fridge the evening before. You can heat the vegan tomato soup on the stove over medium heat or briefly put it in the microwave.

This tomato soup also tastes great cold. Like the Spanish tomato soup gazpacho. Gazpacho is served classically cold, which is a great, refreshing soup, especially in summer.

Tips

If you want the soup to be thicker, add half of the vegetable stock first and add a little more later if necessary.

You can also add more cashew cream if you want the soup to be even creamier.

Use fleshy tomatoes to make a tomato soup.

If the soup is not tomatoey enough for you, add 1-2 tablespoons of tomato paste.

More Vegan Recipes

Cauliflower Soup

Broccoli Cheese Soup

Beetroot Soup

Potato Soup

Serbian Bean Soup

Chili

White Chili

Green Bean Soup

Have you tried the recipe?

If you tried the vegan Recipe, be so nice ♥ and let me know by rating the recipe and writing what you think about it in the comments.  I would love to see your photo on Instagram or Facebook. To do this tag me with @veeatcookbake and my hashtag is #veeatcookbake. So that I can see your creation. Did you know you can add photos on Pinterest under the recipe Pin? I can’t wait to see a photo of your creation there. You find me with @veeatcookbake.