Creamy Vegan Tomato Basil Soup

Feb 25, 2021 (Last updated Jul 31, 2024) by Hannah Sunderani

Creamy Vegan Tomato Basil Soup

Today I’m sharing my favourite Creamy Vegan Tomato Basil Soup recipe. It’s a vegan soup recipe that couldn’t be simpler to make. It requires just 10 simple ingredients, yet incredibly rich, creamy, and so lush. Enjoy during the colder months with a gourmet Vegan Grilled Cheese Sandwich or your favourite crusty bread for dunking.

Homemade soup recipes are one of my favourite comforting meals to make from scratch. Store-bought soups are convenient, but they just don’t do it for me – often watery, expensive, and lacking in flavour. 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.

Now if you really want to take advantage of fresh summer tomatoes, then I highly recommend you give my Chilled Tomato Gazpacho Soup a try. But if you’re smack dab in the middle of winter or early spring, a bowl of hot soup is much more fitting! Like my Vegan Cream of Mushroom Soup and Vegan Potato Leek Soup, this tomato soup is ultra rich, warming, and gets its creamy texture from raw cashews. 

It’s the perfect easy meal for weeknights, meal prepping, or freezing meals ahead of maternity leave and/or busy seasons of life. So for that reason, feel free to make a double batch of this creamy tomato soup recipe with canned tomatoes! You won’t regret it! 

This Vegan Tomato Basil Soup is….

• rich
• creamy
• light and smooth in texture
• comforting and wholesome
• loaded with tomato flavour
• so easy to make
• requires 10 ingredients
• delicious for lunch or a light dinner 

Ingredient Notes

• Olive oil: Sautéing the aromatics in olive oil adds a natural richness and subtle sweetness. For the best flavour, I recommend a quality extra virgin olive oil that has been cold pressed and packaged in dark amber bottles. 
• Onion and garlic: Fresh sweet onion and minced garlic adds depth and complexity to any blended vegan soup! Fresh onion and garlic is highly recommended!  
• Tomato paste: Adds a concentrated tomato flavour that balances the caramelized flavour from the sautéed onions and creaminess in the raw cashews. 
• Whole peeled tomatoes: Like my Homemade Marinara Sauce, this is a recipe made with canned tomatoes and is easy to make year round. I recommend a can of whole, peeled tomatoes, but if needed crushed tomatoes or diced tomatoes can work as a replacement. 
• 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. 
• Maple syrup: A small teaspoon of pure maple syrup adds a bit of sweetness and cuts the acidity of the tomatoes and tomato paste. 
• Cashews: Raw cashews are a common ingredient in vegan cooking for their neutral creaminess, similar to heavy cream or canned coconut milk. In addition to this vegan tomato soup with cashews, they’re also commonly used in recipes such as Cashew Coconut Truffles, Cashew Cheese, Gooey Vegan Brie, Vegan Queso, and creamy sauces and dips like Spinach Artichoke Dip and Vegan Alfredo. It’s truly a vegan staple you’ll want to have on hand at all times! 
• 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! 

Optional Add-ins

• Red pepper flakes: ​Add 1/4-1/2 teaspoon of red pepper flakes for a spicier tomato soup. 
• Nutritional yeast: ​An additional 1-2 tablespoons of nutritional yeast will add a natural cheesy flavour without the addition of dairy. 
• Roasted garlic: ​If you happen to have oven-roasted garlic on hand, feel free to add it! It will add great depth and umami flavour. 
• Red bell pepper: Add a chopped bell pepper in with the tomatoes and simmer until softened. 

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. 

First, you’re going to sauté the onions, garlic, and salt in a drizzle of olive oil until softened, about 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. 

Lastly, ladle the soup into a high-speed blender and add the cashews and maple syrup. Blend, first on low then increase the speed to high, for 2 minutes, or until the tomato soup is smooth and creamy. 

No blender? ​No problem! This vegan pureed soup recipe can be made smooth and creamy directly in pot using an immersion blender. 

Stop the blender and add lots of fresh basil. Pulse or blend the basil in, depending on if you prefer your tomato soup smooth or chunky. 

Pour the blended vegan soup into serving bowls, season with freshly cracked black pepper, and enjoy immediately while warm with additional fresh basil and toasted bread, vegan grilled cheese, homemade croutons, or focaccia. Enjoy! 

Storage and Freezing Instructions

This blended vegan soup will keep for up to 5 days in an air-tight container in the refrigerator. It can also be frozen for up to 3 months. 

Reheat this vegan pureed soup in the microwave or in a small pot until warmed through. If the soup is frozen, allow it to thaw overnight in the fridge, or over a very low heat in a saucepan until thawed and warmed through. 

So there we have it! An ultra simple vegan soup recipe made with canned tomatoes and a few other wholesome ingredients. 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. 

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