This Creamy Vegan Tomato Soup is so delicious and comforting. Topped with sweet cashew cream, more sriracha, and freshly chopped green onions for an unbelievable flavor. Less than 10 ingredients and ready in as little as 20 minutes!
What is it about tomato soup that makes you feel all warm and tingly on the inside? It’s so comforting. Rainy Day? Tomato soup. Did someone break your heart? Tomato soup. Going to prison for tax evasion? Tomato soup.
The point is we all seek comfort from a big bowl of creamy homemade tomato soup. Nothing wrong with comfort. But, sometimes comfort and healthy don’t always go together like…tomato soup and grilled cheese.
Personally, I prefer not to have cholesterol or cow secretions in my food. But, I do love creamy tomato soup. So, when I was working on this soup recipe my goal was to create that same creamy and comforting essence. But, keep it healthy.
So, let’s get to making this Creamy Vegan Tomato Soup!
How To Make Vegan Tomato Soup
This tomato soup recipe is so easy! You only need 8 ingredients and about 20 minutes.
First, add the tofu and maple syrup to your blender. Then, blend until it’s completely smooth. Add the Cento Crushed Tomatoes, garlic powder, Sriracha, smoked paprika, and salt to the blender. And, blend until all the ingredients are well combined.
Pour everything into an "unheated" saucepan. Open the 2nd can of whole Cento Peeled Tomatoes, crush them by hand, and add to the pan with the oregano. Feel free to add some fresh basil as well.
Cook the soup over medium-low to medium heat, stirring occasionally until the soup is completely heated. Watch it carefully and don't let it burn.
Finally, pour this creamy vegan tomato soup into a bowl, drizzle with the cashew cream, Sriracha, and sprinkle with freshly chopped green onion. That’s it! Delicious Creamy Vegan Tomato Soup.
Fresh Tomatoes vs. Canned Tomatoes
My favorite canned tomatoes to use are Cento Crushed Tomatoes and Cento Whole Peeled Tomatoes. Why? Because they’re delicious and convenient. And, they also have a very low sodium content compared to other brands.
Feel free to tweak this recipe and use fresh tomatoes if you like. But, for most people, convenience is the biggest factor when it comes to eating healthier. So, that’s the main reason I decided to use canned tomatoes over fresh tomatoes.
Remember, comfort and health don’t have to be mutually exclusive. So, the next time you have an extra 20-30 minutes and need something warm and comforting, make this Creamy Vegan Tomato Soup.
It’s easy to make, super creamy, insanely healthy, and super delicious!
This Creamy Vegan Tomato Soup is pretty delicious and one of my favorite recipes! Because it's…
- Easy to make
- Gluten free
- Ready in minutes
- Creamy
- Low-fat
- A little spicy, smoky, and sweet
- Healthy
- Comforting
- & Delicious
This healthy homemade tomato soup is great for a meal on the lighter side or a great addition to an even bigger meal. If you want a little more “kick” sprinkle a little red pepper on top. Very nice.
Looking for more soup-type recipes? Try my Easy Vegan Chickpea Curry, Vegan Cream of Mushroom Soup, or Creamy Vegan Scalloped Potatoes.
If you make this recipe, be sure and let me know! Leave a comment, RATE IT, and tag a photo #shaneandsimple on Instagram.
Creamy Vegan Tomato Soup
- Total Time20 minutes
- Yield6 servings 1x
- DietVegan
Creamy Vegan Tomato Soup infused with a little sriracha kick. Topped with sweet cashew cream, more sriracha and freshly chopped green onions. Ready in as little as 20 minutes!
Ingredients
- 1 12–ounce block soft or firm silken tofu
- 2 Tbsp. maple syrup
- 1 28–ounce can Cento Crushed Tomatoes
- 1 28–ounce can Cento San Marzano Peeled Tomatoes
- 1 Tbsp. garlic powder
- 2 tsp. Sriracha
- 1 ½ tsp. smoked paprika
- 1 Tbsp. dried oregano
- Salt to taste
Sweet Cashew Cream
- 1 cup raw cashews soaked for 15-20 minutes in warm water
- ¾ cup water
- 1 Tbsp. maple syrup
- ½ tsp. vanilla
- Pinch of salt
Instructions
Tomato Bisque
- Add tofu and maple syrup to a blender. Blend until well combined and completely smooth.
- Add the can of Cento Crushed Tomatoes, garlic powder, Sriracha, smoked paprika, and salt to the blender. Process until ingredients are well.
- Pour contents into an “unheated” sauce pan. Crush the Cento Peeled Tomatoes by hand and add to the pan with the oregano. Cook over medium-low to medium heat, stirring occasionally until the soup is completely heated. Watch it carefully and don’t let it burn.
The Cashew Cream
- Drain cashews and add to blender with water, maple syrup, vanilla, & salt. Blend until completely smooth. If it’s too thick add a little water, but be careful. You don’t want it too thin.
Serve
- Pour bisque into a bowl and drizzle with the cashew cream, Sriracha, and sprinkle with freshly chopped green onion.
Notes
Nutrition info does not include cashew cream.
Nutrition
- Serving Size:
- Calories: 65
- Sugar: 9.8 g
- Sodium: 61 mg
- Fat: 0.4 g
- Carbohydrates: 13 g
- Fiber: 2.9 g
- Protein: 2.3 g
- Cholesterol: 0 mg
- Prep Time: 5 mins.
- Cook Time: 15 mins.
- Category: One Bowl
- Method: Blend
- Cuisine: Vegan
This recipe was shared on the Weekend Potluck!
Just the thing for a chilly rainy fall day. So simple. Used the chopped tomatoes so didn’t need to hand crush. Next time I would cut recipe in half. Do you think it would freeze? Not sure how tofu freezes. Overall another hit.
I have been wanting to make this soup for awhile, but the hubs is not a fan of tomato soup, so I keep putting it to the back of the “to try” file. Today, it came up again and I decided he can have PB&J if he doesn’t like it. It was easy to prep and I had all the ingredients in my pantry. We both gave it three stars. It wasn’t bad…it was OK, really. The heat was just right but cumulative, so by the end of the bowl it was a smidge too much. I crushed the whole tomatoes in my hands, but still had larger than preferable chunks. I didn’t thing the cashew cream made a difference one way or the other but I can find a use for the left over cream, for sure. I like the idea of the tofu as part of the base; amps up the protein in a really subtle way. In MY 5-star system, three stars is “I liked it” so there you are. Just so you know, if I want to make something, I check your recipe files first. Thanks for your efforts to change the way Americans eat!
Angie, thanks for trying and reaching out. Truthfully, I wish most comments were like this and helpful. The honestly, kindness, and insight mean a lot and these are things I can use. And, thank you for the encouraging words as well. Grace and peace.
So quick and simple yet flavor and presentation would make it seem like you put in a lot more effort and time than you actually did. Husband really approved of this one. We had a massive bowl each for dinner. So satisfying. Question: I have a lot of the cashew cream sauce left but not sure what to do with it because we ate so much of the tomato soup that we have very little left lol. How can I use up the cream sauce?
Do you think I could substitute white beans for the tofu for an even lower fat option to achieve the creaminess?
I’ve never tried it so I can’s say for sure. But, it wouldn’t hurt:)
This was a simple and delicious recipe! I used low sodium tomatoes and tofu and it was sooooo good. I loved the easy peasy throw everything in the blender style! I roasted red pepper and green pepper and added to the soup to give it a treat and in my book this is an A+. Thank you Shane for your hard work and sharing your recipes with us. Tomato soup is a fav with me.
Thank you so much!!!
Amazing! Even my husband loved it!
Excellent soup and so quick and easy! Definitely on rotation.
This is not the usual tomato soup. It’s zippy and sweet, and you can’t taste the tofu. It was delicious! So easy to make too. THANKS! 🙂
thank you so much!!!
I have never really used Tofu . I imagine it is important ingredient in the soup for creaminess.
The soup looks great! I’m new to eating plant based. Thanks for your great recipes!
Hey, Sharon! Welcome aboard. Yes, the tofu is for the creaminess but you could also use 1 cup of cashews blended in the soup. The tofu is lower in fat option. Don’t ever hesitate to reach out:) Blessings.
i want to make this wonderful sounding & looking soup. But would also like to have the same crackers or toast (?) I’m not high tech, have macular degeneration don’t do
instant gram, etc. Could you email me & identify the toasts or cracker. I really enjoy your site & have tried several of your recipes. My family loves your salad with apples & awesome honey mustard dressing. My husband thinks it’s so much better than his favorite bottled one. Thanks. Blessings, Jayne
Jayne, thank you so much. I wish you well. The toast in the pictures is simply Dave’s Killer Bread. I toast it then slice lengthwise with a knife. That’s all there is to it. I hope this helps. I’m so glad you all enjoy the salad and dressing:) Blessings to you. ~Shane
This was sooooo good….I did not have Sriracha, and I added basil. I also did not have the Cento Brand, but another. I added all to the vitamin and let heated it up in there. So simple and delicious.
Hallie, that’s awesome! Just use what you got and make it your own. And, Cento is not “necessity” it’s just what I like. Thanks so much for reaching out and your kind words. I’m so glad you enjoyed the soup. Now, if it would just get COLD! LOL! Blessings.
Can this be cooked in the Vitamix? or does it have to go in a separate pot?
It could be cooked in the vitamix as long as there is room:)
Made this for my non-vegan friend, for dinner, She loved it and actually wanted the recipe.!!!
Baby steps. i might just convert her one of these days. Already have her hooked on your Banana Bread,.
Lucille, that is awesome! Slowly but sure we’re changing lives:) Thank you for sharing!
Shane, I forgot to mention that I had cashew cream left. So, used it as a sandwich spread on my garden tomato and lettuce sandwich. Divine!
Then used some spread on my corn on the cob!!! Yummy!!!
Warm and comforting.
Wow another great one, Shane….I made this for lunch today and it was delicious.
Awesome!!! So glad you enjoyed it.
Another winner!!!! I didn’t have Sriracha or cashews in the pantry. However, it was a cold dreary day and I didn’t want to wait. I used Franks Red Hot sauce. I had some Plant Based Parmesan in the fridge. So, I topped my bowl of Tomato Bisque with the Parmesan and some crunchy bread cubes.
It was totally delicious,?
And an added bonus…my husband, who does not follow a plant based diet, liked it.
Thanks, Shane.
Lucille, that is so great to hear! I LOVE your additions, especially Frank’s Red Hot Sauce. I put that $#!@ on everything! LOL! Pumped your husband likes it. Tell him I said to “stay the course!” 🙂 Blessings.
This looks amazing, can’t wait to try it
Thanks, Michael! I hope you enjoy it. Peace.
I’m from Europe and can’t buy the Cento stuff here. There isn’t a health food store in my neighboorhood where I can buy canned tomatoes without lots of added salt and sugar. So can I use fresh tomatoes? If so how many for this recipe? It is also pretty difficult to buy silken tofu! what alternative can I use if any?
Thank you,
W.
I would try any grocery store and look for regular canned tomatoes that might say “low sodium.” That should be available. If not, you most certainly could use real tomatoes. One large tomato is about 7 ounces. So, if you used 6-8 large tomatoes you should get the same amount of sauce you would from a can. Hope this helps and good luck!!! Peace.