Vegan / Dinner / Recipes

Easy Vegan Tomato Soup

What more do you need on a chilly night?! Maybe a good movie and a glass of wine but other than that, this vegan tomato soup + a grilled cheese is perfect! You can use vegan cheese to keep this recipe vegan also! The soup recipe on it’s own is 100% vegan. Or you can just toast some bread and dip that in the soup. Okay now as I’m typing this I’m thinking I need to make some homemade croutons to go with this soup… stay tuned!

Easy Vegan Tomato Soup

What You Need For This Recipe:

Cans of Diced Tomatoes

Garlic Powder

Veggie Broth

White Onion


Garlic Powder


Basil (optional)

Coconut Cream

Easy Vegan Tomato Soup

Recipe Tips:

I’ve added some substitution options below! The best part of cooking is making a recipe a little bit your own- sub stuff to meet your own needs! I like to add coconut cream but you can easily omit that. I preferred mine without basil so I skipped that the third time I made this soup. Like I said, sub options are in the recipe and feel free to make it your own!

If you try a substitution and it works, make sure to let me know in the comments so I can update the post!! Always appreciate when you guys do that!

Hope you all have some cozy weather and maybe a little snow to enjoy a warm bowl of this vegan tomato soup!

Easy Vegan Tomato Soup

Other Healthy Recipes:

Vegan and Gluten Free Stuffed Sweet Potatoes

Twice Baked Sweet Potatoes (gluten free, vegan, paleo)

Vegan Buffalo Chickpea Dip

Vegan Buffalo "Chicken" Dip

Vegan Queso

Vegan Queso (nut free, paleo, gluten free)

Easy Vegan Tomato Soup

Easy Vegan Tomato Soup. Made in the blender and heated up on the stove, this is the easiest soup I’ve ever made! Super creamy and pairs perfectly with grilled cheese. 

Prep Time
5 minutes
Cook Time
15 minutes
5 servings 1x
Easy Vegan Tomato Soup


2, 28 ounce cans diced tomatoes
1 white onion
1 tbsp garlic powder
1/2 cup cashews
2 cups veggie broth
1 tbsp garlic powder
Sprinkle of salt and pepper
a few basil leaves*
1/2 cup coconut cream*


  1. Soak cashews in boiling water for 20 minutes or soak them overnight
  2. Heat a pot over medium heat
  3. Sautéed onion in olive oil for 5-7 minutes
  4. Get out your blender
  5. Add the cans of diced tomatoes, veggie broth, soaked cashews, garlic powder, sautéed onion, sprinkle of salt, pepper.
  6. Blend everything together
  7. Heat the pan or pot over medium heat, add the blended ingredients in.
  8. Heat until warm
  9. Add in 1/2 cup coconut cream and stir.
  10. Enjoy!