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Vegan Creamy Tomato Soup

45 Minutes

10 Servings


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This soup gets its creaminess from cashews. If you don't soak them ahead, it can give it a slightly gritty texture, but for time's sake we don't soak ahead and still enjoy the soup very much.


2 cans of light coconut milk

1 can of tomato paste

1 white onion, diced

2 cans of diced tomatoes

2 fresh tomatoes, diced

1/2 cup vegetable broth

1/3 cup cashews

1 container dried basil (0.42 oz)

2 cloves of garlic, diced

salt and pepper to taste


  1.  Saute the chopped onion for 3-5 minutes until soft and translucent

  2. Add all ingredients to the pan (except the 1/2 can of diced tomatoes). This is both cans of coconut milk, 1 1/2 cans of diced tomatoes (including juice), the can of tomato paste, the diced fresh tomatoes, vegetable broth, cashews, garlic, basil, salt and pepper.

  3. Simmer for 20 minutes.

  4. Using the immersion blender, blend the soup until smooth.

  5. Add the remaining diced tomatoes and stir.


Use more or less vegetable broth to make the soup creamier or thinner.

More pictures  - recipes don't always turn out like the pinterest pictures. These are some less "staged" more "real" photos from our recipes and meal prep.

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