You don’t need an immersion blender, Instant Pot, or even a large saucepan for this vegan tomato soup recipe. Nearly everything happens right in your trusty high-speed blender. We swear by the Vitamix, which generates so much heat at its highest setting, it can cook soup all on its own. No need for fresh tomatoes, either. Canned tomatoes guarantee bright, concentrated, dependable flavor—but skip the diced ones, which are preserved to hold their shape and won’t purée as smoothly as the crushed or whole varieties.
The creaminess here comes from a near-instant homemade cashew cream (no soaking needed), which adds body to the tomato soup and doubles as a pretty garnish. Meanwhile, red curry paste brings in dynamic flavor, while sugar balances the acidity of the tomatoes. For the most velvety soup, reduce the blender speed toward the end to eliminate a lot of the foam that rises to the top. And don’t be tempted to double the recipe—as the soup heats it needs room to expand. Overfilling your blender could cause it to erupt. Instead, make the soup in batches if you want extra (pro tip: It freezes beautifully).
This silky vegan tomato soup is also gluten-free; to keep it that way, top it with, crispy chickpeas for a little crunch. If you’re dairy-free but gluten-friendly, trying toasted sourdough croutons and a sprinkling of vegan Parmesan for grilled cheese sandwich vibe—minus the cheese.
Looking for more veggie-full vegan soup recipes? Try a soul-warming red lentil soup, coconutty bean stew, or Italian ribollita (omit the Parmesan to make it vegan). To dial up the cozy factor, go for ultra-comforting vegan chickpea noodle soup or broccoli bisque.
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What you’ll need
Vitamix Blender
$380 $330 At Amazon
4-Cup Measuring Cup
$10 At Amazon
Measuring Spoons
$10 At Bon Appétit Market
Recipe information
Total Time
15 minutes
Yield
4 servings
Ingredients
2
1
¼
1
1
3
2
2
Preparation
Step 1
Carefully blend 2 garlic cloves, 1 cup raw cashews, ¼ cup extra-virgin olive oil, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 1 cup boiling water in blender on low speed until combined. Increase speed to high and blend until very smooth, about 2 minutes. Measure out ½ cup cashew cream and set aside for serving.
Step 2
Add one 28-oz. can crushed tomatoes, 3 Tbsp. red curry paste, 2 Tbsp. sugar, and 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt to remaining cashew cream in blender. Pour in 1½ cups room-temperature water and blend on low speed until combined. Increase speed to high and blend until soup is steaming and very smooth, 6–8 minutes. Add 2 Tbsp. fresh lemon juice and blend on low speed until combined and soup is less frothy, about 1 minute. Taste and season with more salt and/or sugar if needed.
Step 3
Divide soup among bowls. Drizzle with oil and reserved cashew cream.
How would you rate Vegan Tomato Soup With Cashew Cream?
Leave a Review
Reviews (3)
Back to TopPretty yummy! Seems like something is missing though…maybe it’s because i cut the curry paste in half? Maybe I just need to add more salt. Will make again!
Jo Steinbarger
Saint Paul, MN
1/16/2024
The flavor was pretty good but the texture was too thick for me. It was almost more like a sauce than a soup. I heated some up the next day and found that the flavor was even better after it had time to meld. But still, the texture was not great.
Anonymous
12/21/2023
This creamy, dreamy tomato soup is my new go-to recipe. Such good nutritional value on top of being vegan. I added a handful of chickpeas for fun. Perfect for a rainy day, and doesn't even need grilled cheese!
Joy
10/7/2023
Please include the number of servings and the serving size in all recipes. Would be very helpful!
Anonymous
8/16/2023