Creamy Vegan Tomato Soup

Creamy Vegan Tomato Soup

Creamy vegan tomato soup features slow roasted summer tomatoes and is made creamy with cashews. A healthy and delicious version of a classic.

A mug of tomato soup.

Cherry tomatoes on the vine.

A platter of tomatoes in the middle of a dining table.

An overhead shot of a bunch of cut heirloom tomatoes on a sheet pan, just before being roasted.

This creamy vegan tomato soup starts with slow roasted tomatoes. Homemade tomato soup with your own homegrown tomatoes? That’s a long haul supper! I enjoy taking my time with things like this.

I’m a lover of intentional productivity, but I really can’t stand life hacks. I mean some of the little ones are useful. But when I think of hacks, I think of quick solutions, temporary slap dash jobs.

That “work smarter, not harder” advice seems to be thrown my way a lot. When I’m cutting lime wedges at work or filing papers and bills away, that advice inevitably comes.

I’m largely motivated by curiosity and personal or communal growth. I can’t help but take the long way around because getting lost in the journey is one of the perks of life! Devoting your time, your being, taking some necessary space, practicing, and then giving something your full attention doesn’t always get the job done quickly. But the experience and presence involved… that’s the ticket for me.

We’re not going to hack soup today. I slow roast tomatoes for over an hour here and then I purée them with cashews that were soaked ahead of time. And it’s seriously the creamiest, most comforting and nourishing bowl of tomato soup. It takes time, but it’s mostly inactive, so you can read a book or something while it’s all happening.

There’s a lot of recipes like this available online and in cookbooks, but I’ve already made this exact formulation a couple times. I think that always counts for something as far as sharing goes. We had a cool snap over here, which made for some slowly decaying tomato plants and an urgency to get the fruits picked and preserved. Basically the best possible timing for a cozy, homemade tomato soup. To slower days and lots of soup ahead!

out back garden // @thefirstmess

cooling off // @thefirstmess

field to soup // @thefirstmess

really good, really easy tomato soup // @thefirstmess

Creamy Vegan Tomato Soup

Creamy vegan tomato soup features slow roasted summer tomatoes and is made creamy with cashews. A healthy and delicious version of a classic.

PREP TIME20 minsCOOK TIME1 hrTOTAL TIME1 hr

Course Main Course, SoupDiet Gluten Free, Vegan, Vegetarian

Servings: 6

Author: Laura Wright

Equipment

  • Blender

Ingredients

  • 4 lbs tomatoes
  • 3 shallots, peeled
  • 4-5 cloves of garlic, peeled
  • 2 teaspoons fresh thyme leaves
  • 1-2 tablespoons olive oil
  • sea salt and ground black pepper, to taste
  • ½ cup raw cashews, soaked for at least 2 hours and drained
  • 1 tablespoon tomato paste
  • ½ cup basil leaves, packed
  • 2-3 cups vegetable stock
  • 1 tablespoon balsamic vinegar

Instructions

  • Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
  • Cut any large tomatoes into quarters. Cut medium tomatoes into halves and leave any cherry or grape tomatoes whole. Spread them out in a single layer on the baking sheet with any cut sides facing up. Cut peeled shallots into quarters and nestle amongst tomatoes. Stick garlic cloves into juicy spots of tomatoes or nestle them between cut tomatoes like the shallots (just to avoid burnt and bitter garlic).
  • Scatter thyme leaves on top of tomatoes. Drizzle the olive oil over the tomatoes, shallots and garlic. Season everything with salt and pepper and slide the tray into the oven. Roast for about an hour, or until the tomatoes have shrivelled up a bit and the shallots are soft. Let cool slightly.
  • In batches, blend the roasted tomatoes with the soaked and drained cashews, tomato paste, basil, and vegetable stock until you have a smooth purée. Pour blended soup into a large pot.
  • Once you’ve blended everything, including the accumulated juices in the baking sheet, add the balsamic vinegar to the pot. Bring the soup to a boil, check it for seasoning and adjust if necessary. Serve the soup hot with extra basil and olive oil drizzles.

Notes

  • If you don’t have cashews or forgot to soak them, feel free to use some full fat coconut milk instead–about a 1/2 cup. This will change the flavour a bit, but you could totally go on a little flavour tangent and roast the tomatoes with some cumin and coriander seeds, maybe some chili too.
  • Also, I puréed this in a high speed blender, which might account for the serious creamy-ness. I think similar results are possible with an immersion blender or food processor though.

Show Hide 75 comments

  • valentina – sweet kabocha

    I made something similar 2 weeks ago (http://sweetkabocha.com/last-tomatoes/) ^_^ I used cashew for a basil cream to add as topping, but I’m sure that your soup is so creamy with cashews blended in it!Reply

  • RB

    If this sounds delicious at 6 a.m., imagine how it will taste this fall weekend.
    Doing it.Reply

  • Betty Bake

    loved the talk about life hacking! it made me smile and laugh – Im so with you, I life intentionally and enjoy the journey

    high five and hugs… (loved your writing)

    enjoying the journey

    Betty BakeReply

  • Katie @ Whole Nourishment

    I agree, a present and inspired life doesn’t mean everything is perfect or we have the perfect way to deal with things. For me it’s more about learning to let things be the way they are and doing my best to accept them and move/adjust with them instead of fighting against. It’s a hard lesson to learn but so glad to know I’m not alone. And this roasted tomato soup looks amazing, especially with the chickpeas. Great fall transition soup. 🙂Reply

  • Patti

    Oh my goodness! This has to be the most beautiful post on tomato soup if ever there was one! I am completely inspired with the photos, recipe and message 🙂 Thank you.Reply

  • Emma Galloway

    Those are some damn fine looking tomatoes Miss Laura!!! Beautiful.Reply

  • ana @ eats and shoots

    Those pictures look so amazing! I love your posts!
    Oh, and one day I hope I’ll have a garden that is half as beautiful as yours 🙂Reply

  • Tessa | Natural Comfort Kitchen

    Okay, I have to be honest, I haven’t read every word of this post yet, but your photography is AMAZING. So refreshing and unique from almost any other food blog–I literally race over here when I get a notification of a new post in email. I love that all your shots are different and not 7 different angles on the same setup. Beautiful!Reply

  • sue obryan

    I absolutely am in love with the 5th and 6th photographs, as well as the shot of the parchment paper after you have removed the tomatoes. I have to tell you, I read a metric ton of food blogs that are all really photographed and written very well, but I must say yours really stands out and this post is a perfect example. Oh, and I’m sure the soup is delicious!!! 🙂Reply

  • myriam | rhubarb! rhubarb! rhubarb!

    this whole set of photos tell such a lovely story. i also love the idea of blending in cashews to make the soup creamy… i guess it’s a bit like thickening curry sauce.Reply

  • jodi

    These photos, Laura. So good. I’m home back in Canada for a few weeks and together with this gorgeous soup who have capture September here perfectly. Can’t wait to get back to my kitchen to try it, avo toast on the side always! xReply

  • Ashley

    Absolute tomato soup beauty! Just lovely. {THESE PHOTOS} And yes, waffles. I always have to click on every single link you make because they’re just too good. Also, next weekend…I think 6 forced hugs per day will be appropriate. xoReply

  • shanna mallon

    I love efficiency, I mean, I looooooove efficiency and hate wasting time waiting for something and will always look for “smarter not harder,” so I am the perfect audience for those quick tips and fast solutions, but even I have to admit that feeling like a person can sometimes get lost in that super speedy process and feeling like a person (and making other people feel like persons) is not a thing worth losing. We’re remodeling a house we just bought (I know you can relate to this and ps the pictures of your kitchen/dining area here are gooorgeous) and while we are doing the big things just this month so we can move in, even that short one month involves lots of sloooow projects. Like pulling down a wallpaper border in four separate days (!!!) or ripping up linoleum side by side with Tim drenched in sweat and working our butts off but, strangely, loving it. I painted one fireplace three times. It was in the first few days of owning the house and the longness of the process almost broke me. But then I had this flash of “one brick at a time!” and I swear it changed everything. I think that’s kind of what you’re saying here. One batch of tomatoes at a time. Step by step. There’s beauty in it.Reply

  • kristie @ birchandwild.com

    This is the lunch of my dreams. Seriously stunning photos here. Wow. And it is vegan? Yes!Reply

  • [email protected]

    When you shared the picture of those tomatoes on Instagram, I was blown away. So many gorgeous colors and types. The tomato soup looks pretty delicious and if tomatoes were grown year round, I’d eat this daily 🙂Reply

  • Corey

    I have about 6 gallons of tomatoes (not an exaggeration. Will this soup freeze well? I’d love to make it now and eat it later this winter!Reply

  • lynsey

    I am beyond excited to seriously settle into fall and cozy up to a soup like this. I am just writing an article on slowing down, and this was the perfect reinforcement for it. Beautiful as always! xoReply

  • Sam @ PancakeWarriors

    This is beautiful and I have about 4 lbs of tomatoes needing a home. This will be their fate! Amazing photosReply

  • Caitlin

    i love the way you think and couldn’t agree more. i love slow roasted tomatoes. they are like candy.Reply

  • Amy @ Parsley In My Teeth

    Amen, sister! I completely agree with your opnions about “hacking.” I love this soup and your photo of it in a big mug – that’s exactly how my mom used to serve us tomato soup as kids.Reply

  • tanya

    Thanks for sharing your thoughts on lifehacks. I’ve been feeling vaguely uneasy about those things for a long time and you expressed it for me so perfectly here. Plus, can’t wait to try the soup recipe!Reply

  • Sherrie | With Food + Love

    I like your style. To long, slow, days full of soul soothing soup.Reply

  • lisa

    laura, this recipe is gorgeous, and all the pictures are so damn wonderful. it was a pleasure to read it!Reply

  • Ashlae

    Life hacks are for bitches. I SAID IT. But I’m only being a liiiiittle serious. Your garden is sexy. This soup looks baller. Can’t wait to slow roast some ‘maters once the weather cools down.Reply

  • Eileen

    You have such a beautiful garden — and just check out that bounty of tomatoes! I love it. Also, now I’m wondering why I have never thought to make a cream of tomato soup with cashews before. Such a good idea.Reply

  • Grace

    So warm and inviting. The pictures, like you’ve invited me into your home as a friend – this soup, so cozy and comforting. I want to hangout and slow cook with you.Reply

  • Meg @ Beard and Bonnet

    I love everything about this soup including the fact that you took the time to slow roast the tomatoes. So many tomato soup recipes online call for canned tomatoes. Sure canned tomatoes are convenient, but you miss out on that beautiful soothing aroma that only slow roasting on a leisurely day can offer. This is just gorgeous!!!Reply

  • hannah

    Hi Laura, I lvoe this post, your words really ring true and I totally agree with your stance. Whilst it’s tempting to “get shit done” as fast as possible it inevitably reduces all those small tasks, which are in fact the stuff of life, to “shit”.
    Also, I would be really interested if you were to post your recipe for stock. I usually follow the recipe in “reFresh”*(by Ruth Tal) but I’m ALWAYS interested in variations. I guess some people might think it’s boring but I find it totally exciting getting new ideas (like corn cobs!!!)
    ANyway… I’m a stock geek I guess
    hannah xReply

  • justabtvegan

    What a beautiful soup! I’m always amazed at the richness and complexity of tomatoes and cashew cream together. And it really does capture the essence of this time of year. I’m making a similar soup tonight with our last tomatoes and Carmen peppers.Reply

  • molly yeh

    “getting lost in the journey is one of the cool things about being interested in something” <—– my new mantra when i'm stuck in the middle of my 27th failed honey cake (which at the rate of things, is where i'll be by the end of this week). but it is just SO MUCH MORE rewarding when it works.

    thank you for this post.

    and for this recipe, which will help me with my 30,000,000 tomatoes from my garden.Reply

  • Liz @ Floating Kitchen

    Stunning photos and beautiful words. I read this article in Huffington post a few weeks back on the topic of life hacking and I think you might enjoy it. http://www.huffingtonpost.com/rich-roll/stop-life-hacking_b_5522006.htmlReply

  • Tieghan

    These are some of the most GORGEOUS photos in this post. So pretty! Delicious end of summer dinner!Reply

  • Meghan

    I am so incredibly in love with everything that is this post. I can’t stand lifehacks, and often find that haste really does make waste. But the time you have put into this recipe, everything from your gorgeous garden to the soup itself, is apparent and much appreciated. This is slow living, and I could think of no better way to go about just that than with a really good tomato soup.Reply

  • Lindsey @ Piecemaker

    Laura, I wholeheartedly agree that sometimes taking the long way around lends for more enjoyment in the end 🙂 Thanks for the reminder and I’ll be roasting my tomatoes first before making my sauce this weekend!Reply

  • joyti

    I think “life hacking” only works on the small things, there’s no shortcuts for the big, important stuff.

    The soup sounds absolutely delicious!Reply

  • tamara m.

    Amaaazing soup! I just made it today (and eating the second helping as I type, actually) with homegrown tomatoes and it’s just… so comforting of the fact that fall really is here.

    Cheers from Slovenia.Reply

  • lana

    OMG Laura! I am making this on Sunday. The slowest of all days. And your kitchen looks awesome!Reply

  • Elizabeth

    Oh my god, YES! As an artist and printmaker at heart, I am ultra suspicious of anything that doesn’t take at least four hours. I don’t want to cut cherry tomatoes faster or make 5 dinners in 5 minutes. And since I think “hacks” might be the new “You’ll never believe what happen’s next,” I am so happy and relieved to read this perfect defense of things that are slow and hard won. This is such a great post, summing up so many thoughts I’ve had buzzing in my head, but never really been able to pin down. I’m going to head into a too busy weekend armed with this post, and knowing that experience is better than any old hack. Cheers x 1,000. (Also, so much tomato goodness –– I can hardly take it.)Reply

  • soysusu

    Your pictures are beyond beautifulReply

  • [email protected]

    I am so jealous that you have tons and tons of fresh homegrown tomatoes!!! Totally gorgeous . I wish I was your neighbour!Reply

  • sioushi

    I love your recipes, but it’s actually ““Always assume the best about your significant other” that’s inspiring my first comment – sorry! I agree that article sounds poorly written. The idea it was trying to convey is better worded as “Don’t ascribe ill intent to your partner; if you habitually do so, the relationship is not healthy.” For example, one night they slam the lid of the toilet and wake you up. Do you think “Oops, must have slipped out of their hand” or “That inconsiderate jerk, I’ve told them a million times not to do that” or “Oh no, what are they mad about NOW?” Those snap reactions are largely unconscious but have a huge effect on your next interaction with your partner.Reply

    • Laura Wright

      Hi Sioushi,
      Thanks for commenting–regardless of your motivation! I really appreciate your perspective on this, especially since shifting away from possibly negative thought patterns is something I’m constantly working towards. Thanks for helping me read that differently 🙂
      -LReply

  • Kimberley

    Hi I love this. Being in SF where the tech thing is at fever pitch and everyone wants to hack and disrupt the shit out of everything, this really resonates. The slowness and intentionality of cooking is what drew me to it in the first place. And on top of that I love what you’ve done with tomato soup. Feeling it.Reply

  • ATasteOfMadness

    This tomato soup is gorgeous! I probably could eat the whoe batch!Reply

  • Ashley

    My friend was asking me if I wanted some heirloom tomatoes from his garden the other night and of course I said YES. He then said they’re a little past their prime and might be good for making sauce or something. I was like…SOUP! This was such a unique recipe in that the soup was really cooked in the oven! Loved that. I threw in some rosemary [with the other herbs] and a bit of sweet onion because I only had 1 shallot. Lunch leftovers today! Thanks for this recipe!Reply

  • Marissa

    Those are the most beautiful photos of tomatoes I have ever seen. I really enjoyed your writing, as well. Too often lately I’ve been swept up in doing everything as quickly as possible or not doing anything at all. I would love to take my time on something I loved, whether that be cooking a meal for my husband and I or admiring and exploring the woods around my home. Good luck with your lovely garden. I am envious of it and hope I can grow beautiful things next spring.Reply

  • Kim

    This sounds delicious. At what temperature did you roast the tomatoes?Reply

    • Laura Wright

      Hi Kim, the tomatoes roast at 350 degrees Fahrenheit.Reply

  • annie tucker

    this looks incredible! your recipe just went to the top of my must-cook in fall list!Reply

  • Isadora @ She Likes Food

    Haha, I love the name of this soup!! That’s awesome! I also am obsessing over all the delicious tomato photos you have on here! I pulled out my tomato plants a week ago, but now I’m wishing I had them back! I can’t get enough tomato soup and this really does look really good 🙂Reply

  • Renee H.

    To hell with hacks! Sometimes (often times) we need to let things slowly simmer in order to truly develop into something magnificent- in cooking and in life. We are all to concerned with efficiency and rushing about (guilty).

    I can be down right impatient and I have to consciously remind myself to slooooow dooowwwn. I tend to have the “fear of missing out” mentality that makes me want to do it all, and fast, so I can move on to the next thing. This post has served as a wonderful reminder this morning to really savor the process of living, rather than only strive for the final result. Bravo!Reply

  • Sarah

    Stunning photos! And the soup sounds delicious. What’s on top? Roasted chickpeas?
    Amen to slow days and no bull. 🙂Reply

  • Samantha Attard

    Hi Laura!

    1. Love the sentiment about the life hacks (and agreed…talking instead of assuming is a really good idea). Totally appreciate that your delightful response is to make food very slowly. Awesome.
    2. I am so impressed by your garden!! Your kale is out of control.
    3. Thanks for another delicious looking recipe. I look forward to trying my hand at it!

    Have a great day,

    SamReply

  • Borough 22 Brownies

    Yep. Making this one too! Yummmers!Reply

  • Marta Potoczek

    It’s so nice to find someone with similar love for growing veg. I can see our similar love for tomatoes and kale as my veggie patch looks so alike! Huge hugs.Reply

  • 4myveggies

    2nd time making this. My whole family and I just love it!!!
    Thanks for yet another wonderful recipe 🙂Reply

  • carmit levin

    hi! i love your tomatoes photo and I just found your blog. would you mind if I reposted it from the pinterest page to our facebook page? thanks! CarmitReply

    • Laura Wright

      Hi Carmit, that’s totally fine! Thanks for asking.Reply

  • Molly

    I just made this in the dead of winter and it was incredibly flavorful and a beautiful creamy texture. I might make it again without the broth as a decadent pasta sauce. Thank you!Reply

  • Katie

    I made this last night after a request for tomato soup from my daughter. It was delicious and I’m sure will be on heavy rotation in our house. The addition of cashews is brilliant. What a wonderful and healthy way to make it creamy. Thanks! I’m anxious to try more of your recipes 😉Reply

  • Annie

    Second time I’ve made this recipe, and as delicious as ever. Have you ever tried freezing it? It would be a great meal to have on hand on busy days, alone or over pasta. Thanks! 🙂Reply

    • Laura

      Hi Annie! I haven’t tried freezing this one, but I think it should be fine. The cashews provide a good amount of fat to help preserve the soup in the freezing process. Let me know how well it works if you try it!
      -LReply

  • Gina

    Hello. Just discovered your interesting blog–how have I not seen it, for all the time (a fair amount; too much) I’ve spent perusing vegan/healthy cooking blogs during the past several years. Glad to know about it.

    Although I want to try so many of the recipes I’ve checked out in your recipe section, the impetus for this comment is this: The photo of your tomatoes, on the baking tray, pre-roasting, is the most beautiful photo of fresh tomatoes I have ever seen. To call them ‘gorgeous’ is not adequate to describe the beauty of that photo.

    Thanks!Reply

  • Melissa Diehl

    Hi. Made this soup, so very good, thanks! Do you have nutrition info for it?
    Thanks.Reply

  • Mikkel Magnuson

    Hi I just made this tonight for my wife who was feeling under the weather today and I wanted something that wouldnt be to heavy. Also…I have never had tomato soup. Oh my goodness I am a fan now! I made it using your recipe instruction and my husband said that it was by far the best tomato soup he’s ever had! Thank you so much! Will definitely be making this again…was super easy too!Reply

  • Food’s Not Dead

    Must try !Reply

  • Malin Andersson

    Last night I made tomato soup for my daughter. It was made very tasty. The addition of cashews in the recipe is a brilliant idea. What a wonderful and healthy way to make it creamy. Thanks! I’m anxious to try more of your recipes.Reply

  • Anders Svensson

    Tomato soup is extremely delicious and tasty. I have already tried it and it was great. Please share some more recipes about tomatoes. Thanks for sharing delicious recipes with us.Reply

  • Malin Andersson

    I love all your vegan recipes. I have made this recipe for my son and he loves it so much. I am very thankful to you for this amazing vegan soup recipe.Reply

  • Jessica

    Just made this soup this morning since we have a ton of heirloom tomatoes and it is crazy good!! my husband, who isn’t a ‘soup’ person absolutely loves it!! thanks 🙂Reply

  • Jena

    I have loved every recipe of yours that I have tried, can’t wait to give this one a go! Questions: Can I mix in yellow tomatoes with red in this recipe? A neighbour gave me more than I know what to do with. Will it effect the flavour much? Approx. how much is 4 lbs of average sized tomatoes?
    Thanks so much!Reply

    • Laura

      Hi Jena,
      Yellow tomatoes will be totally fine here. They’ll only change the colour a bit. And after some googling, it looks like 4 lbs is about 12-15 average-sized tomatoes 😉
      -LReply

  • Kim Lippy

    5 stars
    QUESTION: (disclaimer, I’ve not made this tomato soup yet). Summer has ended and extra tomatoes were made into LOTS of puree now in my freezer. Is there any way to utilize the tomato puree as opposed to roasting fresh tomatoes? What quantity might be used in place of roasted tomatoes? PS would LOVE to see a “search” feature on your comments.Reply

    • Laura

      Hi Kim,
      So when I’ve canned tomatoes before, I accounted for 2.5-3 lbs of fresh tomatoes per quart jar. With this in mind, I think 4-ish cups of purée will do the job in this recipe.
      -LReply

  • A

    5 stars
    Simple and delicious! I roasted everything in the oven then blended and cooked it using my Vitamix (soup setting) so it was extra easy and an even easier clean-up! Reply

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