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    Hummusapien » Recipes » Soups » 5-Minute Creamy Vegan Tomato Soup (no chopping!)
    ★★★★★ from 2 reviews

    5-Minute Creamy Vegan Tomato Soup (no chopping!)

    Published Oct 2, 2023 · Modified Oct 2, 2023 · by Alexis Joseph · 3 Comments

    Jump to Recipe

    Miracle 5-Minute creamy Vegan Tomato Soup made in the blender with only 5 simple ingredients! No chopping or sautéing required for this silky smooth, dairy-free tomato soup using canned tomatoes. This recipe couldn't be easier and it freezes great!

    bowl of tomato soup with olive oil

    While I can definitely get behind sautéing onion in olive oil for 30 minutes, today we're going for the fastest, easiest, most miraculous creamy tomato soup recipe ever!

    We're ditching the typical heavy cream addition and using humble cashews instead, which create a lusciously smooth soup done in mere minutes. Is this even real?!

    If you love this recipe, don't miss my other healthy vegan soup recipes, like my stellar Vegetable Soup, Creamy Potato Soup, and Cream of Broccoli Soup!

    Ingredients

    canned tomatoes, cashews, broth and salt
    • Canned whole peeled tomatoes: Sweet, juicy tomatoes and their juices. Bonus points if there's basil! You want to use a high quality tomatoes for the best flavor, like San Marzano. I use Cento brand. Did you know canned tomatoes actually have more of the powerful antioxidant lycopene than fresh tomatoes? Winning!
    • Cashews: Raw cashews are an amazing vegan stand-in for heavy cream.
    • Garlic: For classic tomato soup flavor.
    • Vegetable broth: This adds lots of flavor and is important for savory vibes since we're not using onion. I use Better Than Bouillon.
    • Salt: To season the soup.

    How to make (step-by-step)

    liquid measuring cup with cashews

    Place cashews, garlic and broth in a glass liquid measuring cup. Microwave for 1 minute.

    overhead view of blender with cashews and tomatoes

    Add tomatoes, cashews, broth, garlic and salt to a high-speed blender.

    blended tomato soup in blender jar

    Blend until smooth and creamy, warm on the stove, and serve!

    Can I use diced tomatoes?

    I would not recommend diced tomatoes in this recipe because they tend to be lower quality (imagine the leftover odds and ends versus the nice, in tact whole ones).

    The flavor of this soup will be best with high-quality, whole peeled tomatoes.

    Serving ideas

    • topped with a drizzle of good olive oil, basil, and croutons
    • topped with red pepper flakes, avocado and pumpkin seeds
    • with vegan kale caesar salad
    • with a gooey grilled cheese for dipping
    tomato soup in blender jar

    Storage

    Store leftovers in an airtight container for up to 5 days.

    How to freeze

    This soup freezes great! Place cooled soup in a freezer-safe gallon plastic bag and lay flat. Freeze for up to 3 months.

    Thaw overnight in the fridge then reheat over the stove or in the microwave.

    bowl of tomato soup with basil

    Don't forget to leave a star rating and comment letting me know you made these! I'm so grateful for your feedback always.

    Print
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    bowl of tomato soup

    5-Minute Creamy Vegan Tomato Soup (no chopping!)

    ★★★★★ 5 from 2 reviews
    • Author: Alexis Joseph
    • Prep Time: 5 minutes
    • Total Time: 5 minutes
    • Yield: 4 ½ cups 1x
    • Category: Soup
    • Method: Blender
    • Cuisine: American
    • Diet: Vegan
    Print Recipe
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    Description

    5-Minute Creamy Vegan Tomato Soup made in the blender with only 5 simple ingredients. No chopping or sautéing required for this silky smooth, dairy-free tomato soup using canned tomatoes. This recipe couldn't be easier and it freezes great!


    Ingredients

    Units Scale
    • ½ cup raw cashews
    • 1 cup vegetable broth (I use Better Than Bouillon)
    • 1-28oz can quality whole peeled tomatoes
    • 1 garlic clove
    • ¾ tsp fine sea salt*

    Instructions

    1. Place cashews, garlic and broth in a glass liquid measuring cup or bowl. Microwave for 1 minute. (Alternatively, you can warm in a small pot over the stove.) 
    2. Add tomatoes and their juices, cashews, broth, garlic and salt to a high-speed blender. Blend until very smooth and creamy. Taste and adjust seasoning if needed. If your brand of tomatoes lean more acidic, you can add 1 tsp sugar to balance it.
    3. Pour mixture into a saucepan over medium heat until warmed through. Once hot, ladle into bowls and serve garnished with basil alongside crusty bread!

    Notes

    *If you like things less salty, start with ½ tsp salt.

    Did you make this recipe?

    Tag @hummusapien on Instagram. I love sharing what you make!

    About Alexis Joseph


    Oh HEY there! I'm Alexis Joseph, food writer, blogger, Registered Dietitian Nutritionist (RDN), new mama, and co-founder of local restaurant group, Alchemy. I use my passion for cooking and wellness as fuel to help others ignite a more freeing and happy relationship with food. Learn more about Alexis!

    Reader Interactions

      Please leave a comment & star rating! Cancel reply

      If you love this recipe, I'd be so grateful if you'd give it a star rating when you post your feedback. Star ratings are rad because they allow people to discover my recipes online. Your support means the world, thank you!

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    1. Michelle S. says

      October 04, 2023 at 5:21 pm

      Ok this is insane. Miracle is right! So yummy and soooo fast. Thank you!

      ★★★★★

      Reply
      • Alexis Joseph says

        October 04, 2023 at 5:27 pm

        Yess thanks so much, Michelle!

        Reply
    2. Christopher says

      October 02, 2023 at 9:07 pm

      This is so easy and wonderful!! I make it each week and bring it to work!

      ★★★★★

      Reply

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    Well HELLO there! I'm Alexis Joseph, a registered dietitian, restaurateur and mama. Welcome to Hummusapien, a healthy food blog brimming with nourishing (always delish!) recipes plus inspiration to help you live your most joyful, balanced life. Grab a super hot cup o' joe and let's get cooking.

    Read Alexis' story... →

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