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Creamy Vegan Tomato Soup

  • Author: Brand New Vegan
  • Prep Time: 15 min
  • Cook Time: 45 min
  • Total Time: 1 hour
  • Yield: 6-8 servings 1x
  • Category: Soup, Stew, Chowder
  • Method: Stovetop, Blender
  • Cuisine: American, Vegan


I don't know about you, but it is DEFINITELY soup weather here in the Pac NW. So I made the ultimate comfort soup, my creamy Vegan Tomato Soup.  


  • 3/4 cup raw unroasted cashews
  • 1 medium white onion, diced
  • 2 ribs celery, diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium vegetable broth
  • 1 can San Marzano tomatoes, 28 oz, with juice
  • 1/2 tsp paprika
  • 1/4 tsp salt
  • 1/4 tsp ground pepper
  • 3 Tbs rolled oats
  • 3 tsp brown sugar
  • fresh basil for garnish


  1. Soak cashews in hot water while preparing soup
  2. Saute diced onion in a soup pot using a splash of veg broth or water
  3. Stir in diced celery and cook until onions are translucent
  4. Stir in minced garlic, stir 30 seconds
  5. Add veg broth and stir to combine
  6. Add tomatoes, breaking up any large pieces as you go
  7. Season, stir to combine and increase heat to just boiling
  8. Add oatmeal and reduce heat to med-low, simmer 45 min
  9. Add 1 to 3 tsp of brown sugar, taste as you go
  10. Add any additional seasonings if desired, taste as you go
  11. Blend the soup until it's silky smooth
  12. Drain cashews and add to blender along with 1/2 cup hot water
  13. Blend cashews until silky smooth, scraping down sides as needed
  14. Stir 1/2 cup cashew cream into soup and mix well
  15. Serve with toasted croutons or vegan grilled cheese sammies
  16. Garnish with fresh basil

Keywords: vegan tomato soup