vegan cream of tomato soup heinz homemade DIY how to recipe dairy free vegetarian gemma hello hellogemma gemsmaquillage healthyhappylife healthy happy life

Vegan Cream of Tomato Soup

In Food, Lifestyle, Lunches, Recipes by Gemma Tomlinson9 Comments

There is something about Cream of Tomato soup that is comforting and reassuring to me. I love spicy, rustic soups with chunks of tomato and veggies, but the creamy sweet taste of smooth tomato soup reminds me of childhood, particularly the Heinz variety. It’s strange because I don’t remember eating tinned soup that often but maybe it’s just that the times I did eat it emotions were involved, I was under the weather, or something monumental had happened that meant making a normal dinner wasn’t an option so a tin of soup it was.

vegan cream of tomato soup heinz homemade DIY how to recipe dairy free vegetarian gemma hello hellogemma gemsmaquillage healthyhappylife healthy happy life

Even now when I feel poorly, have had a rough day or just need some TLC I crave this soup with bread, and I’m so glad that a found a way to make it myself that is vegan friendly. If for whatever reason you don’t eat dairy and you miss the joy and comfort of Cream of Tomato Soup, this is for you:

vegan cream of tomato soup heinz homemade DIY how to recipe dairy free vegetarian gemma hello hellogemma gemsmaquillage healthyhappylife healthy happy life

Ingredients
1 Tin of chopped tomatoes
2 packs of passata
1 large onion
1/4 cup cashew nuts
Stock/bouillon
Salt
Non-dairy butter or spread

vegan cream of tomato soup heinz homemade DIY how to recipe dairy free vegetarian gemma hello hellogemma gemsmaquillage healthyhappylife healthy happy life

Method
  • To prepare for this recipe, you will need to soak your cashew nuts in water. I used a Vitamix to make my soup and it’s incredibly high powered, so I had mine soaking for ten minutes or so. I would recommend soaking with just enough water to cover the nuts for at least a few hours, ideally overnight if your blender isn’t as high powered.
  • Take one onion and dice it – it doesn’t really matter what this looks like as you will be blending the soup.
  • Take a tablespoon of your dairy-free spread and add this to the bottom of your pan with your diced onion. Sautée on a low-medium heat until transparent and slightly golden.
  • Add your cooked onions to the blender along with your soaked cashews (plus the water they soaked in) and one tin of chopped tomato.Blend until creamy, this should look quite light in colour and be quite thick thanks to the cashews.
  • Add the creamy mixture to your pan, stirring on a low heat and adding in your passata.
  • Keep stirring until the passata is totally combined and your soup reaches the desired level of creaminess/tomato taste.
  • At this point you can dilute the soup with water and season to your taste. I added vegetable bouillon which was low sodium, and I used pink himalayan sea salt to add flavour.

It really is so easy to make! A note on quantities – How many cashews you use will really depend on how creamy you like the soup. I made a HUGE batch which was 5 packs of Passata and one tin of chopped tomatoes which needed a cup of cashews to make it creamy. I would keep more passata and cashews to hand when making this so you can adjust as you go along, the same can be said for adding water to thin it out, it’s a very flexible recipe that can be adapted and seasoned to your liking.

This goes perfectly with crispy bread or a dairy free grilled cheese sandwich, in fact I could eat a bowl right…..now!

vegan cream of tomato soup heinz homemade DIY how to recipe dairy free vegetarian gemma hello hellogemma gemsmaquillage healthyhappylife healthy happy life


If you make this for yourself I’d love it if you shared a photo with me on social media. You can find my Twitter, Instagram and Facebook. Use #hellogemma so I can find your posts! Check my recipe index for more meal ideas.

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