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Vegan Tomato Soup with Cashew Cream

Prep Time8 mins
Cook Time20 mins
Course: Soup
Cuisine: American
Servings: 4
Calories: 148kcal


  • Blender


Cashew Cream

  • 1/2 cup cashews soaked in boiling water for 1 hour
  • 1/2 cup reserved liquid from soaking cashews


  • Heat olive oil in a heavy-bottomed pot, over medium-low heat. When the pot is hot, add onions and cook for 6 to 8 minutes, until the onions are soft. Stir often to keep the onions from burning.
  • Add the entire can of whole tomatoes, including the liquid, and 1 cup of water. Using the back of a wooden spoon, gently smash the tomatoes. Add dried oregano, dried basil, paprika, and a pinch of kosher salt. Raise the heat to medium and bring everything to boil then reduce to simmer. Let soup simmer for 8 to 10 minutes. Turn off heat. Let the soup cool off for 5 minutes before transferring to a blender to blend.
  • Return soup to pot and stir in coconut milk.

Cashew Cream

  • Blend soaked cashews with the reserved liquid until smooth.
  • Serve in bowls with black pepper, basil leaves, croutons and cashew cream, if you like.


Sodium: 23mg | Calcium: 20mg | Vitamin C: 2mg | Vitamin A: 246IU | Sugar: 2g | Fiber: 1g | Potassium: 158mg | Calories: 148kcal | Saturated Fat: 3g | Fat: 12g | Protein: 3g | Carbohydrates: 9g | Iron: 1mg