Vegan Tomato Soup Recipe With Red Peppers & Chickpeas

I’ll be the first to admit, my husband was a little skeptical when I told him I was making a creamy tomato soup for dinner without a drop of cream. He gave me that look, the one that says, “Honey, are you sure about this?” I just smiled because I had a secret up my sleeve. My introduction to a truly great vegan soup came from a dear friend who follows a plant based diet. She served a soup so rich and velvety, I was convinced she was fibbing about the ingredients.

She wasn’t. Her secret was cashews, blended into a creamy dream. It was a game changer for me. Of course, I couldn’t leave well enough alone. I started thinking about my favorite classic tomato soup and how to give it that extra something special. That’s when I landed on the perfect Southern-inspired twist.

I added roasted red pepper for a deep, sweet flavor and a pinch of smoked paprika to give it a subtle, smoky warmth that reminds me of a cozy evening by the fire. The result is this incredible soup. It’s comforting, unbelievably creamy, and has a depth of flavor that will make even the biggest skeptics, like my husband, ask for a second bowl. It’s now a staple in our home, proving that you don’t need dairy to make something truly decadent and satisfying.

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Why This Vegan Tomato Soup Recipe Works

Tomato soup is one of those timeless classics, a dish that instantly brings comfort and warmth. It’s been a staple in American kitchens for generations, often paired with a gooey grilled cheese sandwich on a rainy day. The traditional recipes, however, rely heavily on heavy cream or milk to achieve that signature smooth, rich texture we all love. That’s wonderful, but it leaves folks who are dairy free or vegan out in the cold.

This is where the magic of a modern vegan soup comes in. The core concept of using blended nuts, specifically cashews, to replicate creaminess is simply brilliant. Soaking raw cashews softens them, and when they’re blended with the hot soup base, they break down completely. They create a silky, luxurious texture without any dairy at all. It’s a technique that has truly revolutionized plant based cooking.

But I wanted to elevate this recipe beyond just a dairy free substitute. My twist takes it to a whole new level. The addition of a jarred roasted red pepper introduces a subtle sweetness and a more complex, robust flavor profile that plain tomatoes alone can’t achieve. Then comes my secret weapon: smoked paprika. Just a teaspoon adds a smoky, savory depth that makes the soup taste like it has been simmering for hours over a low fire. It adds a touch of Southern soul to a classic comfort food, making it truly unforgettable.

Ingredients for Vegan Tomato Soup

The beauty of this soup lies in its simple, wholesome ingredients. While the list might look straightforward, the combination creates a truly spectacular flavor. Each component plays a vital role in building the final, delicious result. You don’t need anything too fancy, just good quality pantry staples.

The foundation of any good soup starts with the aromatics. We use a simple yellow onion and a couple of cloves of garlic, sautéed in a good quality olive oil. This simple step builds the first layer of savory flavor that carries through the entire dish. Don’t rush this part. Letting the onions soften properly releases their natural sweetness.

Here’s what you’ll need to make this creamy vegan soup:

• 1 tablespoon olive oil
• 1 large yellow onion, chopped
• 2 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can diced tomatoes, undrained
• 1 cup raw cashews, soaked in hot water for 30 minutes and drained
• 4 cups vegetable broth
• 1 large roasted red pepper (from a jar or homemade)
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• Salt and freshly ground black pepper to taste
• Smoked paprika roasted chickpeas for garnish (optional)
• Fresh basil leaves for garnish (optional)

The key ingredients that give this recipe its signature twist are the raw cashews, roasted red pepper, and smoked paprika. For the cashews, make sure they are raw and unsalted. Soaking them is a non negotiable step, as it’s what allows them to blend into a perfectly smooth cream. For the tomatoes, using a good quality brand like San Marzano can make a noticeable difference in the final taste, as they tend to be sweeter and less acidic. The roasted red pepper adds that lovely sweetness, and you can easily find it in a jar at any grocery store. Just be sure to drain it well before adding it to the pot.

Step-by-Step Instructions For Making Vegan Tomato Soup

Making this soup is a wonderfully simple process. It mostly involves simmering everything together in one pot before a quick trip to the blender. The key is to let the flavors meld and to blend it until it’s perfectly smooth. I recommend using a heavy bottomed pot or a Dutch oven, as they distribute heat evenly and prevent the bottom from scorching.

A high speed blender is your best friend for this recipe. It’s essential for getting that ultra creamy texture from the cashews. If you don’t have a high speed one, a standard blender will work, you may just need to blend it for a little longer and in smaller batches to get it just right.

Step 1: Sauté the Aromatics

Start by heating your olive oil in a large Dutch oven over medium heat. Once it shimmers, add the chopped yellow onion. Let it cook, stirring occasionally, until it’s soft and translucent, which should take about 5 to 7 minutes. You want to cook it low and slow to bring out its sweetness. Then, add the minced garlic and cook for just one more minute until you can smell its wonderful aroma. Be careful not to let the garlic brown, or it can become bitter.

Step 2: Simmer the Soup Base

Now it’s time to build the soup. Pour in the crushed tomatoes, the diced tomatoes with all their juices, the vegetable broth, and the drained roasted red pepper. Stir in the smoked paprika, dried basil, and dried oregano. Give everything a good stir to combine, then bring the mixture to a lively simmer. Once it starts bubbling, reduce the heat to low, cover the pot, and let it gently simmer for at least 20 minutes. This simmering time is crucial for the flavors to deepen and come together.

Step 3: Blend to Perfection

This is where the magic happens. While the soup simmers, make sure your soaked cashews are drained and ready. Once the soup has simmered, you’ll need to blend it. Working in batches is very important for safety. Carefully ladle about one third of the hot soup into your blender, then add one third of the drained cashews. Secure the lid, but remove the center cap and cover the opening with a folded kitchen towel. This allows steam to escape safely. Blend on high until the soup is completely smooth and creamy. Pour the blended portion into a separate large bowl and repeat with the remaining soup and cashews until it’s all blended.

Step 4: Season and Serve

Return the beautifully smooth and creamy soup to your pot. Place it over low heat to gently warm it back up. Now is the time to taste and season. Add salt and freshly ground black pepper until the flavors really pop. Ladle your finished vegan soup into bowls, and if you’re feeling fancy, top it with some crispy roasted chickpeas and a few fresh basil leaves.

How To Serve Vegan Soup

Serving this creamy vegan tomato soup is half the fun. It’s a beautiful, vibrant dish that deserves a little extra flair at the table. While it’s absolutely delicious all on its own, adding a garnish or a perfect side can turn a simple meal into a memorable occasion. Think about textures and complementary flavors when you’re deciding how to present it.

My go to garnish is a sprinkle of smoked paprika roasted chickpeas. They add a fantastic crunch and echo the smoky flavor already in the soup. A swirl of vegan cashew cream or a drizzle of high quality olive oil also looks elegant and adds another layer of richness. And you can never go wrong with fresh herbs. A few torn basil leaves or some chopped fresh parsley add a pop of color and freshness that brightens everything up.

Here are a few of my favorite ways to serve this comforting soup:

• The Classic Pairing: You simply cannot beat serving this tomato soup with a perfectly grilled vegan cheese sandwich. Use a good, melty vegan cheese and some hearty, crusty bread for the ultimate comfort food duo.
• With Savory Croutons: Make your own garlic and herb croutons by tossing cubes of day old bread with olive oil, garlic powder, and Italian seasoning, then baking until golden and crisp. They add a wonderful, crunchy texture.
• As a Starter: Serve smaller portions in mugs or small bowls as an elegant starter for a larger dinner party. It’s a warm and welcoming way to begin a meal.
• Loaded Up: Set up a little “toppings bar” and let everyone customize their own bowl. Ideas include vegan bacon bits, a dollop of vegan sour cream, chopped chives, or even some nutritional yeast for a cheesy flavor.

No matter how you serve it, this soup is meant to be enjoyed warm and fresh. It’s perfect for a chilly evening, a quick weeknight dinner, or a lazy weekend lunch. Just gather your favorite people around the table and get ready for some happy sighs.

How To Store & Reuse Vegan Tomato Soup Leftovers

One of the best things about making a big pot of soup is having delicious leftovers for the next day. This vegan soup stores beautifully, and I honestly think the flavors get even better after they’ve had a night to sit and mingle in the refrigerator. Proper storage is key to making sure it stays fresh and tasty for days to come.

Leftovers are a lifesaver on busy weeknights when you don’t have the time or energy to cook from scratch. Having a container of this creamy soup ready to go feels like a gift to your future self. It reheats wonderfully on the stovetop or in the microwave, making for a quick and satisfying lunch or dinner. Just be sure to reheat it gently to maintain that perfect, velvety texture.

Here’s how I recommend storing and reusing your leftover soup:

• Refrigerating: Once the soup has cooled to room temperature, transfer it to an airtight container. It will keep well in the refrigerator for up to 4 or 5 days. When you’re ready to eat, simply pour the desired amount into a small saucepan and reheat over medium low heat, stirring occasionally, until warmed through.
• Freezing: This soup also freezes exceptionally well. Let it cool completely, then pour it into freezer safe containers or heavy duty freezer bags. Be sure to leave about an inch of space at the top to allow for expansion. It can be frozen for up to 3 months. To reheat, let it thaw overnight in the refrigerator before warming it on the stovetop.
• Reusing as a Sauce: Don’t just think of it as soup. The leftovers make a fantastic, creamy tomato sauce. Pour it over pasta, cooked grains like quinoa, or even use it as a base for a vegan lasagna or a shepherd’s pie. It’s a versatile base that can be transformed into a whole new meal.

Storing this soup is simple and straightforward. Having a batch in your fridge or freezer means a wholesome, comforting meal is never more than a few minutes away. It’s the perfect recipe for meal prepping at the beginning of the week.

Substitutions & Variations For Vegan Tomato Soup

While I believe this recipe is perfect as is, I know that every cook likes to put their own spin on things. Cooking should be fun and flexible. Maybe you’re out of a certain ingredient, or perhaps you want to cater to a specific dietary need or taste preference. The good news is, this vegan soup recipe is very forgiving and easy to adapt.

Don’t be afraid to experiment with different herbs, spices, or even vegetables. You can easily adjust the heat level or swap out the nuts if you have an allergy. Think of this recipe as a wonderful template. Use it as a starting point and feel free to get creative in your own kitchen. Sometimes the best discoveries come from a little improvisation.

Here are some substitutions and variations you might like to try:

• For a Nut-Free Version: If you have a cashew allergy, you can achieve a similar creaminess by using full fat coconut milk from a can. I would recommend adding about 1 cup of coconut milk at the end of the cooking process, after blending the soup, and gently heating it through. You could also try using raw sunflower seeds (soaked just like the cashews) for another nut free option.
• Spice It Up: If you like a little heat, add a pinch of red pepper flakes or a dash of your favorite hot sauce along with the other spices. A chopped chipotle pepper in adobo sauce would also add a wonderful smoky heat.
• Add More Veggies: Feel free to bulk up the soup with more vegetables. A chopped carrot and a stalk of celery, sautéed with the onion, would add another layer of flavor. You could also blend in some cooked sweet potato or butternut squash for extra creaminess and a touch of sweetness.
• Herb Variations: Change up the flavor profile by using different herbs. A sprig of fresh thyme or rosemary simmered in the soup base would be lovely. Stirring in some fresh, chopped dill at the end would also give it a unique and delicious twist.

No matter which path you choose, the core of the recipe remains a comforting and delicious tomato soup. Have fun with it and make it your own.

5 FAQs About Vegan Tomato Soup

Here are some straightforward answers to the most common questions I receive about this creamy vegan soup recipe.

Can I make this vegan soup without a high-speed blender?

Yes, you absolutely can make this soup without a high speed blender, but it will require a little more patience to get that signature creamy texture. A standard blender can still do a great job, but you might need to make a few adjustments to the process. The key is to blend the soup for a longer period and in smaller batches to give the machine enough power to fully pulverize the cashews and vegetables.

When using a standard blender, I recommend blending each batch for at least 2 to 3 minutes on the highest setting. You might also want to strain the soup through a fine mesh sieve after blending to catch any small bits of cashew or vegetable that didn’t get fully broken down. This extra step will guarantee a silky smooth final product. An immersion blender can also work in a pinch, but it will be the most difficult method for getting the cashews perfectly smooth. If using an immersion blender, I suggest blending the cashews separately with a small amount of the hot soup broth first to create a cream, then adding that back to the pot and blending everything together.

What makes this vegan soup so creamy without dairy?

The secret to the incredible creaminess in this soup is the raw cashews. It’s a wonderful trick that has completely changed how I approach dairy free cooking. When raw cashews are soaked in hot water, they soften significantly. Then, when they are blended at high speed with the hot liquid from the soup, their cell walls break down and they emulsify, creating a rich, thick, and velvety cream that is remarkably similar to heavy cream.

Unlike some other nuts, cashews have a very neutral, slightly sweet flavor, so they don’t overpower the other ingredients in the soup. They also have a high fat content, which contributes to the luxurious mouthfeel. This technique is not only effective for soups but also works wonders for making creamy pasta sauces, dressings, and even vegan desserts. It’s a fantastic, whole foods way to add richness and body to a dish without a single drop of dairy.

Is this creamy tomato vegan soup healthy?

Yes, this is a very wholesome and nutritious soup. It’s packed with vegetables and healthy fats, making it a wonderful choice for a satisfying and healthy meal. The tomatoes and roasted red peppers are excellent sources of vitamins A and C, as well as the antioxidant lycopene, which is known for its health benefits. The garlic and onion provide additional vitamins and minerals and have their own immune boosting properties.

The cashews, which provide the creaminess, are also a source of healthy, unsaturated fats, protein, and essential minerals like magnesium and zinc. By using cashews instead of heavy cream, you are avoiding saturated fats and cholesterol. This soup is also naturally gluten free and, of course, vegan. It’s a comforting dish that you can feel really good about serving to your family, packed with flavor and nutrients in every single spoonful.

How can I add more protein to this vegan soup?

While the cashews provide a decent amount of protein, it’s very easy to boost the protein content even further to make this soup a more filling, standalone meal. One of my favorite ways to do this is by adding a can of rinsed and drained cannellini beans or chickpeas directly into the soup before blending. The beans will blend right in, adding creaminess and a significant protein and fiber boost without really changing the flavor.

Another excellent option is to stir in some cooked red lentils while the soup is simmering. They will break down and dissolve into the soup, making it thicker and heartier. For a garnish that packs a protein punch, you can top the finished soup with my smoked paprika roasted chickpeas, a sprinkle of hemp hearts, or even some crumbled, cooked vegan sausage. These additions not only add protein but also introduce new textures that make the soup even more interesting to eat.

Can I prepare any parts of this vegan soup recipe in advance?

Absolutely. This recipe is very friendly for meal prepping and making ahead of time, which is perfect for busy schedules. You can do several steps in advance to make the final cooking process much quicker. For instance, you can chop your onion and mince your garlic a day or two ahead and store them in an airtight container in the refrigerator. This saves you a lot of prep time when you’re ready to cook.

You can also make the entire soup base ahead of time, up to the point of blending. Simply follow the recipe through simmering the vegetables and spices, then let it cool and store it in the fridge for up to 3 days. When you’re ready to serve, you can reheat the base on the stove, soak your cashews, and then proceed with the blending step. This breaks the process into manageable parts and means you can have a fresh, hot, and creamy bowl of soup on the table in about 15 minutes.

Try These Recipes Next

If you loved the cozy, comforting flavors of this soup, I have a few other recipes I think you’ll enjoy.

• Vegan Smoked Potato Soup: This one is pure comfort in a bowl, with a deep, smoky flavor that’s just irresistible on a cold day.
• Smoky Vegan Quinoa Chili: A hearty and satisfying chili packed with protein and a wonderful smoky kick. It’s perfect for game day or a weeknight family dinner.
• Slow Cooker Moroccan Lentil Soup: Let your slow cooker do all the work with this fragrant and flavorful soup, full of warm Moroccan spices.

I hope you’ll give these a try and find a new family favorite.