Creamy Vegan Tomato Soup
Creamy vegan tomato soup with roasted tomatoes, garlic and fresh basil. Pair it with a vegan grilled cheese for the ultimate comfort meal.
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Servings: 6 servings
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Equipment
- stockpot or Dutch oven
- baking pan or rimmed baking sheet
- immersion blender or standard blender
Ingredients
- 2½ to 3 pounds ripe Roma tomatoes or a blend of Romas, vine-ripened, or cherry tomatoes
- 1 to 2 whole heads garlic
- 1 large onion thickly sliced
- 2-3 tablespoons olive oil plus more for the garlic
- 1 teaspoon kosher salt
- fresh cracked black pepper to taste
- 1/2 teaspoon red pepper flakes optional
- 1/2 cup chopped fresh basil plus extra to garnish
- 1/2 teaspoon dried oregano optional
- 2 cups vegetable broth
- 1 cup homemade cashew cream recipe follows; or see notes for substitutions
- 2 tablespoons cold vegan butter optional, for creaminess
Homemade Cashew Cream
- 1/2 cup raw cashews soaked 4 hours or boiled ~10 minutes
- 3/4 cup water
Instructions
- Prepare cashew cream (if using): Ahead of time, add soaked raw cashews and 3/4 cup fresh water to a high-speed blender and blend until completely smooth. Set aside.1/2 cup raw cashews, 3/4 cup water
- Prep: Preheat oven to 425°F / 220°C. Line a baking pan or rimmed baking sheet with parchment for easy cleanup.
- Prep the tomatoes: Cut the tomatoes into quarters (cherry tomatoes can be left whole) and add them to the baking dish/baking tray along with sliced onions. Drizzle with olive oil and season with salt, pepper, and red pepper flakes (if using). Toss to coat.2½ to 3 pounds ripe Roma tomatoes, 1 large onion, 2-3 tablespoons olive oil, 1 teaspoon kosher salt, 1/2 teaspoon red pepper flakes, fresh cracked black pepper
- Prepare garlic: Slice about 1/4" off the top of the head(s) of garlic to expose the cloves. Drizzle a little bit of olive oil over the cut edge, then nestle the heads of garlic in with the tomato and onions.1 to 2 whole heads garlic
- Roast the veggies: Roast for 50-60 minutes, until the tomatoes have shrunk, released their juices, and have golden-brown caramelized edges.
- Purée the vegetables: Remove the head(s) of roasted garlic from pan and set them aside until cool enough to handle. Transfer the roasted tomatoes and onion directly into the pitcher of a blender, along with any juices in the pan. Add in 1/2 cup coarsely chopped fresh basil. Squeeze the soft caramelized cloves directly out of the garlic skins and into the blender, and blend until it's as smooth as you like.Important: Be very careful when blending hot ingredients: Remove the center cap of the blender lid and cover it with a folded kitchen towel to allow steam to escape. Make sure to start on low speed before gradually ramping up.1/2 cup chopped fresh basil
- Build the soup: Pour the puréed tomato mixture into a stockpot or Dutch oven, along with vegetable broth and dried oregano. Heat over medium to bring it to a gentle boil. Reduce heat to low.1/2 teaspoon dried oregano, 2 cups vegetable broth
- Finishing touches: Stir in the cashew cream (or other cream alternative). Simmer gently for 2-3 minutes over low heat to warm through. Stir in cold vegan butter, stirring constantly until it melts completely into the soup. Taste and adjust salt and pepper.1 cup homemade cashew cream, 2 tablespoons cold vegan butter
Notes
Immersion blender: Add the roasted vegetables into a stockpot or Dutch oven along with the vegetable broth, basil, and oregano. Bring to a simmer and then use an immersion blender to blend completely smooth.
For completely smooth tomato soup: Working in batches, pass the finished soup through a fine mesh strainer, pressing and stirring the purée through with a spoon until only pulp remains.
Nut-free substitutions:
- White beans: Drain and rinse a 15 oz can of white beans. Add them to the pot along with the roasted tomatoes and broth in Step 4, then purée directly into the soup for a protein-rich, creamy texture.
- Oat milk: Whisk together 1 cup unsweetened plain oat milk with 2 tablespoons all-purpose flour until completely smooth. Stir into the soup base at the end in place of cashew cream to thicken without nuts.
- Silken tofu: Add 8 oz (about 1/2 block) silken tofu directly into the pot or blender pitcher along with the roasted vegetables and broth before puréeing. No extra water or separate blending required.
- Dairy-Free Heavy Cream: Swap cashew cream 1:1 with 1 cup store-bought nondairy heavy cream alternative (such as Country Crock Plant Cream, Ripple, or Silk).
Nutrition
Calories: 225kcal | Carbohydrates: 19g | Protein: 5g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Sodium: 751mg | Potassium: 695mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2215IU | Vitamin C: 36mg | Calcium: 57mg | Iron: 2mg
The nutrition information provided on Sarah’s Vegan Kitchen is an estimate and is offered for general informational purposes only. Values will vary depending on the specific brands and amounts used.