This Creamy Vegan Tomato Soup is a delicious blend of fresh tomatoes, onion, garlic, basil leaves, and bell pepper. This smooth and velvety tomato soup is made without coconut milk and is perfect for a cold winter night! If you are following my blog, you know that I love tomato soup. In India, we didn’t have many soup options on the menus of Restaurants in the 1990s. For vegetarians, the only soup listed was ‘Cream of Tomato Soup’. That means, I practically grew up having that only and I became fond of it gradually. If you are looking for a creamy and thick soup, that is not too heavy and dairy-free and is super easy (that means you don’t have to slow cook it and saute it for 30 odd minutes), you would love my version of simple and easy vegan creamy tomato soup made with cashews! A simple recipe of sauteing, pressure cooking, and blending everything and all this gathers in under 25 minutes! Team this hearty and rich tomato soup with crusty garlic bread, croutons, or rice. Find More Vegan Soups from the blog: Creamy Vegetable Noodle Soup, Mushroom and Spinach Soup, Roasted Tomato Garlic Soup, Vegan Broccoli Almond Soup.
Ingredients
Fresh tomatoes: The best flavor comes from fresh tomatoes. Feel free to use canned or tomato paste, though I highly recommend using fresh ones. Cashews: Naturally make the soup creamy and thick. While coconut milk can also be used, I wanted to make the soup more textured. Bell pepper: I was worried about adding bell peppers as they add a strong flavor but I am glad I did that. They added a spicy kick and perfect texture. Basil: Fresh basil adds perfect aroma and color to this soup. Onion and garlic Groundnut oil: Can use sesame oil too. Red chili powder: I love my soup tangy and spicy. Adjust the heat. Salt and Black pepper Green Chili- optional
How To Make Creamy Vegan Tomato Soup With Cashews
Step 1. Prepare the ingredients
Roughly chop fresh tomatoes, bell pepper, garlic, and onion. Soak the cashews in warm water while you prep and saute other ingredients.
Step 2. Sauté the vegetables
Heat groundnut oil in a pan. Add chopped onions, green chili, and garlic, sautéing until fragrant and lightly golden. Then, add bell pepper and sauté for another 2-3 minutes. Add chopped tomatoes to the pan, stirring them with sautéed vegetables. Cook for 2-3 minutes on a slow flame. Add cashews and chopped basil (save a few for adding later)
Step 3. Pressure Cook
Pressure cook on full flames for 2 whistles and on a slow flame for 3-4 minutes. You may let the pressure cooker release pressure on its own. Blend it in the blender or use a hand blender until smooth, adding water as needed to reach your desired consistency. Add salt and spices. Simmer the soup for another 3-4 minutes. Stir in fresh basil leaves and let them infuse for a minute.
Step 4. Garnish and serve
Serve the vegan and creamy tomato soup hot.
Expert Tips
Blending soup in a smooth paste might be difficult if you use a hand blender. You may cool off the pressure-cooked tomatoes and then blend in a fast food processor. This soup is naturally thick and needs no heavy cream or milk. If you have leftovers, you may store them in the refrigerator and the soup will thicken. Add water when reheating just before serving.
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