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20-Minute Vegan Tomato Basil Soup with Canned Tomatoes

5 from 5 votes
This vegan tomato basil soup is so creamy thanks to the addition of raw cashews! Ready in just 20 minutes and made using less than 10 simple ingredients, it’s so easy to make for a quick meal anytime. I love using a combination of canned tomatoes and tomato paste for plenty of tomato flavour. This easy plant-based soup is rich, lush, and so comforting!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
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Feb 25, 2021 (Last updated Aug 21, 2026) by Hannah Sunderani

Today I’m sharing my favourite creamy Vegan Tomato Basil Soup recipe made with canned tomatoes, sweet onion, fresh garlic and creamy cashews! It requires simple pantry ingredients that you likely already have on hand.

This vegan tomao soup is rich in flavour, creamy, and velvety smooth. I like to enjoy it during the colder months with freshly toasted spelt bread.

Vegan tomato basil soup topped with sliced basil and two slices of toast. The soup is poured into a white bowl with a silver spoon inside. The bowl is sitting on a white backdrop with clumps of basil and a towel in the bottom right.
Hannah’s hot take

Why You’ll Love My Recipe

Store-bought canned tomato soups are convenient, but they just don’t do it for me – often watery, expensive, and lacking in flavour. In comparison, most homemade tomato soups are made during the peak of summer using an abundance of fresh tomatoes. But if you’re like me, a hot bowl of soup doesn’t sound refreshing during the hottest months of summer!

Cue this homemade tomato soup using canned tomatoes. It’s ultra rich, warming, and gets its creamy texture from raw cashews. Ready in just 20 minutes. It’s the perfect easy tomato soup recipe for weeknights, meal prepping, or freezing to pull out at a moments notice.

Hannah xx

Vegan tomato basil soup topped with sliced basil and two slices of toast. The soup is poured into a white bowl with a silver spoon inside. The bowl is sitting on a white backdrop with clumps of basil and a towel in the bottom right.

Ingredient Notes

  • Whole peeled tomatoes: This is a recipe made with canned tomatoes and is easy to make year round. I recommend a can of whole, peeled tomatoes. I also recipe tested with crushed tomatoes and diced tomatoes and they worked great.
  • Cashews: What makes this recipe creamy without traditional cream! Raw cashews are a common ingredient in vegan cooking for their neutral creaminess, similar to heavy cream or canned coconut milk. I recipe tested this with coconut milk, but it added a pronounced coconut flavour – which was still delicious, but I prefer the cashews.
  • Tomato paste: Enhances the tomato flavour and balances the caramelized flavour from the sautéed onions.
  • Broth: Any vegetable broth of choice will work. I used a full-sodium broth, so if you are using a lower sodium broth, taste and add additional salt as needed. 
  • Fresh basil leaves: Adds a pop of freshness, an herbaceous aroma, and takes the flavour to the next level! I like to use about 1/4 cup of fresh basil in the soup, plus additional basil for garnish! It’s a must in my opinion!

Featured Review

5 from 5 votes
“This is so thick and creamy! My whole family enjoyed it. Before my husband ate it, he was sceptical because he doesn’t love tomato soup or basil, so a combination of both made him think he wouldn’t like it, BUT he was pleasantly surprised when he ate 3 bowls of this and said he loved it! Big hit!” -Kyrstal

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Make this Recipe with me! 

Make this vegan tomato basil soup with me on my YouTube Channel! And see just how easily this vegan soup recipe comes together.

How to Make Creamy Vegan Tomato Basil Soup

I know that I keep going on about how easy it is to make this vegan tomato basil soup. So, let me prove it to you. 

Sautéed onion and garlic in a red dutch oven. The dutch oven is sitting on a white backdrop.
Sauté the onion and garlic until softened.
Onions, garlic, vegetable broth and canned tomatoes. This mixture is in a red dutch oven. The dutch oven is sitting on a white backdrop.
Add the broth and canned tomatoes, and let simmer. 
A blender with red tomato sauce and a handful of raw cashews on top, sitting on a white marble surface.
Toss in the raw cashews.
A blender filled with bright orange tomato soup, topped with fresh basil leaves, seen from above on a white marble surface.
Add the fresh basil.
All of the ingredients to make the vegan tomato basil soup blended together. The soup is in a blender container. The container is sitting on a white backdrop.
Blend the soup until smooth. 
Bowl of creamy tomato soup garnished with fresh basil, served with two slices of toasted bread. A hand holds a spoon in the soup. Fresh basil leaves and a napkin are nearby on a marble surface.
Serve and enjoy!

So there we have it! An ultra simple and wholesome vegan soup recipe made with canned tomatoes. It’s rich, lush, and a creamy tomato basil soup we can make all year long. I hope you love this recipe as much as I do! 

If you do make this recipe, please let me know in the comments below what you think and check out The Two Spoons App for more wholesome vegan recipes like this! I truly love hearing from you, and I’m always here to answer any questions you might have. 

And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations. 

GFSGF

Creamy Vegan Tomato Basil Soup with Raw Cashews

5 from 5 votes
By Hannah Sunderani
This vegan tomato basil soup is so creamy thanks to the addition of raw cashews! Ready in just 20 minutes and made using less than 10 simple ingredients, it’s so easy to make for a quick meal anytime. I love using a combination of canned tomatoes and tomato paste for plenty of tomato flavour. This easy plant-based soup is rich, lush, and so comforting!
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Vegan tomato basil soup topped with sliced basil and two slices of toast. The soup is poured into a white bowl with a silver spoon inside. The bowl is sitting on a white backdrop with clumps of basil and a towel in the bottom right.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Serves 4 people

Ingredients

  • 2 tbsp olive oil
  • 1 sweet onion (small) finely chopped
  • 2 cloves garlic finely chopped
  • 3/4 tsp fine sea salt
  • 2 tbsp tomato paste
  • 1 can whole peeled tomatoes (796mL/27 fl oz)
  • 2 cups vegetable broth
  • 1 tsp maple syrup
  • 1/2 cup raw cashews
  • 1/4 cup fresh basil leaves tightly packed

Instructions

  • In a large heavy pot, add the olive oil, onion, garlic and salt. Bring to medium heat and cook until the onions have softened, 7 minutes. Add the tomato paste and stir to combine.
  • Pour in the canned tomatoes and broth and bring to a gentle simmer. Cook, with the lid off, for 10 minutes.
  • Ladle the soup into a high-speed and add the cashews and maple syrup. Blend (first on low and increase speed to high), for 2 minutes or until smooth and creamy. Stop to add the fresh basil leaves, and pulse if you prefer the leaves to be chunky, or blend if you prefer a smooth puree. Pour the soup into bowls and serve.

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Notes

Store recipe in an air-tight container in the refrigerator for up to 1 week. 
It’s recommended to blend on low first and increase speed to high. Otherwise the heat of the soup can cause a soup explosion when turning directly on high speed. (I speak from experience!).
If you prefer to make this recipes sugar-free, forgo the maple syrup. It helps cut acidity, but is not necessary. 
Nutritional information is a rough estimate. 

Approvals

Nutrition

Calories: 215kcal | Carbohydrates: 20g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Sodium: 1125mg | Potassium: 494mg | Fiber: 3g | Sugar: 11g | Vitamin A: 573IU | Vitamin C: 16mg | Calcium: 65mg | Iron: 3mg
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  1. Just made this for the first time, and it will become one of my staples. Really really good! Thank you.

    Reply

  2. I have not made this yet but what would you suggest substituting for cashews? I have tree nut and sesame allergies in addition to being dairy free and gluten free.

    Reply

  3. I’m from Chile(south america) and many times I find recipes with the weirdest ingredients ever so I always end up eating pasta again. But this recipe was so symple and easy that I had to do it. And it was sooo good!! I’m definitely gonna try it again, especially to bring to school.

    Reply

  4. This was delightful! A perfect soup with grilled cheese. We aren’t vegan, but we have been putting more veg and some vegan meals into our rotation, and adding cashews to things crops up frequently, and I’m loving it!

    Reply

    • Hi Kim! Oh i am thrilled that you enjoyed this soup! We love it too. Thanks for sharing your story! I love that you’re trying to add more vegan recipes to your rotation. Good for you!

      Reply

  5. This is so thick and creamy! My whole family enjoyed it. Before my husband ate it, he was sceptical because he doesn’t love tomato soup or basil, so a combination of both made him think he wouldn’t like it, BUT he was pleasantly surprised when he ate 3 bowls of this and said he loved it! Big hit!

    Reply

    • Aww Krystal! I absolutely love this comment! hahah. Makes me so happy that I could even convince a tomato and basil skeptic with this tomato and basil soup! Thank you for sharing. 🙂

      Reply