creamy vegan tomato soup

creamy vegan tomato soup_hot for food

This week, I was inspired by being sick! Having the flu freakin’ sucks. But things look a little bit brighter when there’s creamy vegan tomato soup on the horizon. The creamy swirl on top is some of my homemade cashew cream which looks aesthetically pleasing and tastes good too!

This also goes perfectly with a vegan grilled cheese dunked into it, so if you have time, try that out! I cover how to make that in the weekly video below. I mostly talk about my childhood and all the funny things I ate or wasn’t allowed to eat. If you watch until the end, I promise I cover all the details you need to cook this recipe!

I hope you love this creamy vegan tomato soup as much as I did! 

creamy vegan tomato soup_hot for food
4.1 from 20 votes
Print Recipe

creamy vegan tomato soup

This hearty, homemade creamy vegan tomato soup goes best with a vegan grilled cheese sandwich!

Course Appetizer, Main Course
Keyword soups, tomato, tomato soup, vegan soup
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Author Lauren Toyota


  • 3/4 C finely chopped white onion
  • 1 tbsp vegan butter
  • 1 garlic clove, minced
  • 1 tbsp tomato paste
  • 2 C low-sodium vegetable stock
  • 1 large can crushed tomatoes
  • 1/2 C cashew cream
  • 1 tbsp coconut sugar (can sub for any sugar)
  • 1/2 tsp sea salt
  • 1/2 tsp ground black pepper


  1. In a large pot heated to medium, sauté onion in vegan butter for 2 to 3 minutes until soft and fragrant. Add minced garlic and cook for another 1 to 2 minutes. You might need to lower the heat to prevent burning the garlic and onions.

  2. Add tomato paste and stir frequently for 2 minutes. Then add low-sodium vegetable stock and crushed tomatoes and bring just to a boil, then lower heat to a simmer.

  3. Add cashew cream, coconut sugar, sea salt and ground black pepper and cover with a lid. Simmer for 20 to 30 minutes.

  4. Drizzle or dollop extra cashew cream on the soup right before serving!

Recipe Notes

Cashew cream is made by soaking raw cashews for at least 3 hours (or overnight). Drain and rinse the soaked cashews and blend with water in a high-powered blender. The ratio of water will vary depending on the consistency you need. For this recipe I used a fairly thick cream, blending 1 cup of cashews with 1/2 cup of water.

Making a grilled cheese sandwich couldn’t be any easier! You just need some good bread, vegan butter, and vegan cheese. I really like using Daiya or Fieldroast Chao Slices! Check out my recipe for vegan jack & cheddar grilled cheese

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