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!
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 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)
Place cashews, garlic and broth in a glass liquid measuring cup. Microwave for 1 minute.
Add tomatoes, cashews, broth, garlic and salt to a high-speed blender.
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
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.
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
5-Minute Creamy Vegan Tomato Soup (no chopping!)
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 4 ½ cups 1x
- Category: Soup
- Method: Blender
- Cuisine: American
- Diet: Vegan
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
- 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
- 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.)
- 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.
- 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.
Skye says
Super fast and easy. My family loved this bits going into our regular rotation. Thanks!
Alexis Joseph, MS, RD says
I’m so glad, thank you so much for the kind review!
Alex says
This soup is thick, creamy, and delicious! It is also super easy to make. I will definitely be making it again!
Alexis Joseph, MS, RD says
Love this Alex, thanks so much!
Diane says
Amounts of ingredients would be helpful. This looks great but I am not a good guesser for amounts.
Alexis Joseph, MS, RD says
I’m confused what you mean? Every ingredient quantity is listed in the recipe card. If you could refrain from leaving star ratings when you haven’t made and tasted the recipe I’d appreciate it. I’m always more than happy to answer any questions. Copied from the recipe card:
1/2 cup raw cashews
1 cup vegetable broth (I use Better Than Bouillon)
1-28oz can quality whole peeled tomatoes
1 garlic clove
3/4 tsp fine sea salt
Dee says
I apologize for my earlier review.
My fourth time of looking through the recipe showed the ingredients and measurements. They didn't appear on my phone until that time. Thus my frustration.
I used your recipe as a basis and added to it with great results.
Alexis Joseph, MS, RD says
No problem, that's so strange! I'm glad they finally shows up 🙂 And so happy to hear you liked it with your own spin!
Alexis Joseph says
Yess thanks so much, Michelle!