This Vegan Tomato Soup is seriously addicting. It's tangy, with the perfect balance of sweetness and creaminess.
You can enjoy this delicious tomato soup by itself, or even with a side of grilled French bread or vegan grilled cheese.
📝Ingredient Notes
Canned whole tomatoes- Since we are using canned, I reccomend using a good quality can of tomatoes. San Marzano is great, and so is Hunts! I like Hunts for this recipe because I think that brand has tomatoes that are a bit tangier.
Cashew milk- I use my homemade cashew milk for this recipe because I wanted a plant milk that is light in taste but creamier in consistency! You wouldn't even notice the milk substitution!
✅Pro Tips
Don't squeeze the tomatoes with your spoon! They are very squirty and unless you want to be shot with bright red tomato juices, don't poke or squeeze them.
When transferring the tomatoes to the blender, instead of pouring them all in (that can get real messy real fast), pick up the tomatoes one at at time with your wooden spoon and carefully transfer the tomatoes.
Because the tomatoes are so squirty, it's best not to use an immersion blender. Just use a high speed blender.
Let the onions get nice and sautéed or even caramelized for best flavor!
🧊Storing
Store in an airtight container in the refrigerator for up to 4 days for best quality. This soup will be even more flavorful the next day!
If you try this Vegan Tomato Soup, please leave a review and let me know if you enjoyed it! Also, snap a picture and tag me on Instagram @thedairyfreemenu. I love to hear from you!
Vegan Tomato Soup
Equipment
Ingredients
- 1 28 ounce can of whole tomatoes
- 1 tablespoon tomato paste
- 1 medium yellow onion sliced
- 2 tablespoons olive oil extra virgin
- 2 tablespoons water
- 3 large garlic cloves grated
- ½ teaspoon salt
- ¼ teaspoon finely ground black pepper
- ½ teaspoon oregano
- ½ teaspoon basil
- 1 ¼ cup cashew milk
Instructions
- Start by sautéing or caramelizing sliced onions in a pan with some extra virgin olive oil and a pinch of salt to draw out excess water from the onions. This will take some time, up to 10 minutes, but it's worth it for the best flavor! Make sure you stir frequently so the onions don't stick to the pan and burn. If the bottom of the pan does start to get dry and some onions stick, just add a couple tablespoons of water. Be careful not to get splashed when adding the water.
- The onions will start to brown and get soft. For the last couple of minutes, grate the garlic in with the onions.
- Add in the canned tomatoes and the rest of the ingredients except for the cashew milk. Also, be careful not to poke or squeeze the tomatoes. They are squirty!
- Bring it to a soft boil and then reduce the heat to a simmer for about 10 minutes, until the tomatoes are cooked.
- Let the soup cool down for just a few minutes before transferring to the blender.
- Carefully transfer one tomato at a time with your wooden spoon into the blender.
- Once all contents from the pan have been transferred, add in the cashew milk.
- Blend until the soup is a smooth consistency.
- Top with fresh basil and drops of cashew milk.
- Enjoy!
Nutrition
Note: The nutrition label is just an estimate. Amounts may vary.
Did you make this recipe? Let me know!