As a kid, I never had the privilege of enjoying homemade tomato soup. When I did eat tomato soup, it was normally a knock off brand that I ate with a grilled cheese sandwich. Every single time. While it was definitely delicious, as I continued to eat it throughout my childhood, little did I know that there is a whole new light in the world of tomato soups. And that it would one day, not soon enough, steal my heart. In short, this vegan tomato soup is seriously addicting. It's only rational to explain with dramatic detail.
It really doesn't get better than what I'm about to share with you.
Ingredients You'll Need
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
Tomato paste
Yellow onion
Extra virgin olive oil
Garlic cloves
Cashew milk- I made 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!
Salt
Finely ground black pepper
Dried oregano
Dried basil
Tips for Making Vegan Tomato Soup
Don't squeeze the tomatoes with your spoon! They are very squirty and unless you want to be shot with bright red tomato juices... no poking or squeezing!
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!
How to Make Vegan Tomato Soup
- 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
- 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, about a minute in a vitamix blender
- Top with fresh basil and drops of cashew milk!
Enjoy!
How to Store Vegan Tomato Soup
Store in an airtight container in the refrigerator for up to 5 days. 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
Vegan Tomato Soup
Ingredients
- 1 28 oz can of whole tomatoes
- 1 tbs tomato paste
- 1 medium yellow onion sliced
- 2 tbs olive oil extra virgin
- 2 tbs water
- 3 large garlic cloves grated
- ½ tsp 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, about a minute in a vitamix blender
- Top with fresh basil and drops of cashew milk!
- Enjoy!
**Note: Nutrition label is just an estimate, amounts may vary**
Did you make this recipe? Let me know!