![Creamy Vegan Tomato Soup](https://assets.epicurious.com/photos/64ad1a2bd24917cd9997c9ca/1:1/w_2560%2Cc_limit/20230509-0823-APPLIANCES-30716.jpg)
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Total Time
15 minutes
You don’t need an immersion blender,Instant Pot, or even a large saucepan for this vegan tomato soup recipe. Nearly everything happens right in your trusty high-speed blender. We swear by theVitamix, which generates so much heat at its highest setting, it can cook soup all on its own. No need for fresh tomatoes, either. Canned tomatoes guarantee bright, concentrated, dependable flavor—but skip the diced ones, which are preserved to hold their shape and won’t purée as smoothly as the crushed or whole varieties.
The creaminess here comes from a near-instant homemade cashew cream (no soaking needed), which adds body to the tomato soup and doubles as a pretty garnish. Meanwhile, red curry paste brings in dynamic flavor, while sugar balances the acidity of the tomatoes. For the most velvety soup, reduce the blender speed toward the end to eliminate a lot of the foam that rises to the top. And don’t be tempted to double the recipe—as the soup heats it needs room to expand. Overfilling your blender could cause it to erupt. Instead, make the soup in batches if you want extra (pro tip: It freezes beautifully).
This silky vegan tomato soup is also gluten-free; to keep it that way, top it with,crispy chickpeasfor a little crunch. If you’re dairy-free but gluten-friendly, trying toasted sourdough croutons and a sprinkling ofvegan Parmesanforgrilled cheese sandwichvibe—minus the cheese.
Looking for more veggie-full vegan soup recipes? Try a soul-warmingred lentil soup,coconutty bean stew, orItalian ribollita(omit the Parmesan to make it vegan). To dial up the cozy factor, go for ultra-comfortingvegan chickpea noodle souporbroccoli bisque.
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What you’ll need
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Vitamix Blender
$350 $290 At Amazon
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Pyrex 4-Cup Measuring Cup
$8 At Bed Bath and Beyond
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Measuring Spoons
$10 At Bon Appétit Market
Ingredients
4 servings
Step 1
Carefully blend2 garlic cloves,1 cup raw cashews,¼ cup extra-virgin olive oil,1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 1 cup boiling water in blender on low speed until combined. Increase speed to high and blend until very smooth, about 2 minutes. Measure out ½ cup cashew cream and set aside for serving.
Step 2
Addone 28-oz. can crushed tomatoes,3 Tbsp. red curry paste,2 Tbsp. sugar, and1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher saltto remaining cashew cream in blender. Pour in 1½ cups room-temperature water and blend on low speed until combined. Increase speed to high and blend until soup is steaming and very smooth, 6–8 minutes. Add2 Tbsp. fresh lemon juiceand blend on low speed until combined and soup is less frothy, about 1 minute. Taste and season with more salt and/or sugar if needed.
Step 3
Divide soup among bowls. Drizzle with oil and reserved cashew cream.
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