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Creamy Vegan Tomato Soup

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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!

Two bowls of creamy vegan tomato soup with toppings and toasted bread on table with napkin.

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!

Cream vegan tomato soup without toppings on table with napkin.

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.

Creamy vegan tomato soup without toppings on table with bread and napkin.

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.

Creamy vegan tomato soup with cashew cream and toasted bread on table.

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!

Bowl of creamy vegan tomato soup with sriracha and cashew sweet cream.

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.

Two bowls of creamy vegan tomato soup with toppings and toasted bread on table with napkin.

If you make this recipe, be sure and let me know! Leave a comment, RATE IT, and tag a photo #shaneandsimple on Instagram.

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Creamy Vegan Tomato Soup


★★★★★

5 from 10 reviews

  • Author: Shane Martin
  • Prep Time: 5 mins.
  • Cook Time: 15 mins.
  • Total Time: 20 minutes
  • Yield: 6 servings 1x
  • Diet: Vegan
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Description

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!


Scale

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
  • 1–2 tsp. salt (or 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

  1. Add tofu and maple syrup to a blender. Blend until well combined and completely smooth.
  2. Add the can of Cento Crushed Tomatoes, garlic powder, Sriracha, smoked paprika, and salt to the blender. Process until ingredients are well.
  3. 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

  1. 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

  1. Pour bisque into a bowl and drizzle with the cashew cream, Sriracha, and sprinkle with freshly chopped green onion.

Equipment

Vitamix

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Notes

Nutrition info does not include cashew cream.

  • Category: One Bowl
  • Method: Blend
  • Cuisine: Vegan

Keywords: soup, winter, simple, quick, soup, comfort

Did you make this recipe?

Tag @shaneandsimplecooking on Instagram and hashtag it #shaneandsimple

This recipe was shared on the Weekend Potluck!

Previous Post: « Vegan Scalloped Potatoes
Next Post: Crunchy Baked Taco Shells »

Reader Interactions

Comments

  1. Dutchie

    January 10, 2019 at 1:10 am

    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.

    Reply
    • Shane Martin

      January 10, 2019 at 12:41 pm

      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.

      Reply
  2. Michael

    January 11, 2019 at 7:00 pm

    This looks amazing, can’t wait to try it

    Reply
    • Shane Martin

      January 12, 2019 at 11:09 am

      Thanks, Michael! I hope you enjoy it. Peace.

      ★★★★★

      Reply
  3. Lucille

    January 13, 2019 at 8:30 pm

    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.

    Reply
    • Shane Martin

      January 15, 2019 at 9:34 am

      Lucille, that is so great to hear! I LOVE your additions, especially Frank’s Red Hot Sauce. I put that $#[email protected] on everything! LOL! Pumped your husband likes it. Tell him I said to “stay the course!” 🙂 Blessings.

      ★★★★★

      Reply
  4. Nancy

    March 31, 2019 at 1:59 pm

    Wow another great one, Shane….I made this for lunch today and it was delicious.

    ★★★★★

    Reply
    • Shane Martin

      April 02, 2019 at 12:14 pm

      Awesome!!! So glad you enjoyed it.

      Reply
  5. Shane Martin

    June 19, 2019 at 8:42 am

    Warm and comforting.

    ★★★★★

    Reply
  6. Lucille

    August 08, 2019 at 1:16 am

    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,.

    ★★★★★

    Reply
    • Shane Martin

      August 08, 2019 at 2:16 pm

      Lucille, that is awesome! Slowly but sure we’re changing lives:) Thank you for sharing!

      ★★★★★

      Reply
      • Lucille

        August 17, 2019 at 12:45 am

        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!!!

        ★★★★★

        Reply
  7. Deborah

    September 30, 2019 at 12:03 pm

    Can this be cooked in the Vitamix? or does it have to go in a separate pot?

    Reply
    • Shane Martin

      September 30, 2019 at 1:26 pm

      It could be cooked in the vitamix as long as there is room:)

      Reply
  8. Hallie

    September 30, 2019 at 2:47 pm

    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.

    ★★★★★

    Reply
    • Shane Martin

      September 30, 2019 at 3:21 pm

      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.

      Reply
  9. jayne steiff

    October 01, 2019 at 10:55 am

    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

    Reply
    • Shane Martin

      October 01, 2019 at 12:24 pm

      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

      Reply
  10. Sharon Hill

    October 04, 2019 at 7:01 pm

    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!

    Reply
    • Shane Martin

      October 05, 2019 at 10:31 am

      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.

      Reply
  11. SM

    November 18, 2019 at 3:55 pm

    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! 🙂

    Reply
    • Shane Martin

      November 18, 2019 at 8:42 pm

      thank you so much!!!

      Reply
  12. Ali

    December 10, 2020 at 1:20 pm

    Excellent soup and so quick and easy! Definitely on rotation.

    ★★★★★

    Reply
  13. Deborah

    January 06, 2021 at 9:06 am

    Amazing! Even my husband loved it!

    ★★★★★

    Reply

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