Vegan Tomato Basil Soup

5 from 6 votes
This tomato soup is ready in 20 minutes and takes less than 10 ingredients. It's rich, lush, full of tomato flavour, healthy and comforting.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
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Feb 25, 2021 (Last updated Dec 6, 2023) by Hannah Sunderani

Vegan Tomato Basil Soup

Hiya friends! Today I’m sharing a delicious recipe for Vegan Tomato Basil Soup! This recipe couldn’t be simpler to make. It’s rich, creamy, and so lush. It’s also light yet super comforting.

Best of all, this soup recipe requires less than 10 ingredients to make. Which is why I’ve given it my newbie cook stamp of approval

So, let me tell you exactly how to make this recipe so that you can enjoy it pronto. 

vegan tomato basil soup

Vegan Tomato Basil Soup Recipe:

It’s no surprise that I love to make homemade soups from scratch! (Store bought soups just don’t do it for me – they always too watery and lack flavour). My Butternut Squash and Sweet Potato Soup and Vegan Potato Leek Soup warm my bones and soothe my soul during the cold winter months.

However, when thinking of making tomato soup – it puts us in a bit of a predicament… since tomatoes are in season during the summer months, which is when I’m least desiring a hot bowl of soup!

So, this recipe takes full advantage of canned tomatoes. So you can enjoy all that delicious warm tomato flavour during soup season! And let me tell you, it’s divine. 

This recipe is:

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

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. It’s so fitting for the hot summer months. 

But if you’re smack in the middle of winter like me, and you’re craving lush tomato soup, than read on my friend!

This recipe was inspired by Cookie and Kate, who also uses canned tomatoes in her recipe. She too agrees that they are perfect for achieving full tomato flavour for a cozy winter soup. 

How to make vegan creamy tomato soup 

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

First, you’re going to sauté the onion and garlic until softened. Then we’re going to add the vegetable broth and canned tomato and let it simmer. 

how to make tomato soup

I like to use raw cashews for creaminess in this recipe, so you’ll transfer the soup to a blender and add the cashews. In addition, I add a splash of maple syrup to cut the acidity (highly recommended, but not necessary if you prefer sugar-free). Blend for a couple minutes until smooth and creamy. 

Finally, you’ll finish by adding the fresh basil and blending into the soup until smooth (or pulsing if you prefer it chunky. I like mine smooth). 

how to make tomato soup
how to make tomato soup

And that’s pretty much it! You’re looking at a glorious vegan tomato basil soup that literally took 20 minutes, and minimal effort to make. I particularly love to serve this recipe with my vegan grilled cheese! There is something about grilled cheese and tomato soup that’s a match made in heaven! Don’t ya think?

Other soup recipes you might like:

If you’re digging this Vegan Tomato Basil Soup recipe, you might also like these:

Vegan Cream of Mushroom Soup

Curried Butternut Squash and Sweet Potato Soup

Vegan Pumpkin Soup

Easy Tomato Gazpacho

So there we have it! An ultra simple recipe for rich, lush, and creamy tomato basil soup.  It takes 20 minutes to cook and it’s full of tomato flavour. All-in-all, it’s a wondrous warming recipe to be enjoyed during the winter months (a.k.a. soup season). I’m sure you’re going to love this recipe just as much as we do. 

And, if you do make this recipe please let me know in the comments below what you think! 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.

Vegan Tomato Basil Soup

5 from 6 votes
This tomato soup is ready in 20 minutes and takes less than 10 ingredients. It's rich, lush, full of tomato flavour, healthy and comforting.
vegan tomato basil soup
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Serves 4 people


  • 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


  • 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.


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. 



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.

  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.

  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.

  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!

    • 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!

  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!

    • 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. 🙂