Best-Ever Cream of Tomato Soup

Best Ever Tomato Soup

I don't ordinarily take to using the "best-ever" label lightly unless something is really exceptional, but I've made this cream of tomato soup now on a few occasions for family and friends and no one can get enough of it. My husband in particular grew up eating canned cream of tomato soup with toast for one of his favorite snacks or lunches, so he ought to know … if this isn't the "best-ever" cream of tomato soup, it sure must be close!

The depth of tomato flavor in this soup is incredible, and enhanced by a generous helping of sweet peppery fresh basil, a few dashes of dried herbs, a light seasoning of cumin and paprika or chili powder spices, and just one fresh jalapeño for the gentlest bit of kick. But what I really like about this cream of tomato soup is that the cream comes from coconut milk and a paste made from cashews and nutritional yeast, making the soup not only vegan but also a fair source of protein — not something that you could expect from a can of tomato soup!

Best-Ever Cream of Tomato SoupBest-Ever Cream of Tomato Soup
Recipe by
Published on August 18, 2017

Creamy and delicious tomato soup seasoned with fresh basil, dried herbs and gentle spices — a warm and comforting soup at any time of year

Preparation: 10 minutes
Cooking time: 20 minutes

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  • 1 cup raw cashews, soaked in warm water for 3 hours or overnight
  • 2/3 cup coconut milk
  • 1/2 cup water
  • 1/4 cup nutritional yeast
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced or crushed
  • 1 jalapeño, seeded and finely chopped
  • 28 oz (800 mL) can quality diced tomatoes without salt (or 2 1/2 lbs (1150 g) tomatoes, diced)
  • 1/2 cup tomato paste
  • 1 teaspoon turmeric
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon Kashmiri chili powder or paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried red pepper flakes
  • 1 teaspoon sea salt, or to taste
  • 1/4 cup fresh basil, chopped
  • Drain and rinse the cashews and transfer to a food processor. Pour in the coconut milk, water and nutritional yeast. Process into a smooth paste, adding more water as necessary for a fairly thick paste. Set aside.

  • Heat the oil in a large saucepan or soup pot over medium heat. When hot, add the onion and sauté for 5 to 7 minutes until translucent. Add the garlic and sauté for another few minutes. Now add the jalapeño and saute for another minute.

  • Now add the tomatoes, tomato paste, turmeric, cumin, chili powder or paprika, oregano, thyme, red pepper flakes and the cashew paste. Simmer over low heat, stirring occasionally, for 10 to 15 minutes. Add water if you prefer a thinner cream of tomato soup.

  • Stir in the basil and salt, taste, and enjoy served hot.

  • Note: Purée the soup for a smoother soup if preferred, or leave it "chunky" as I like.

Makes 4 to 6 servings

Creamy Tomato Soup

Other tomato soups to try:
Urad Dal Tomato Soup
Tomato Soup with Polenta Croutons and Chive Oil
Puy Lentil and Tomato Soup
Spicy Yellow Lentil Tomato Soup


Mamatha said...

This was delicious! Thanks! Do you know how it would freeze?

Lisa Turner said...

Glad you enjoyed it. I think it would be okay to freeze, but I haven't done so. For sure you would want to completely cool the soup before doing so.

Clark said...

Lisa, I've been using your recipes for a few years now, and I'm a big fan. This one blew me away though! I happened to have some kale and a leek around from the farmer's market, and I sautéed them (with a little tamari) and added them on top to serve. I found it a great addition.

Lisa Turner said...

Thank you for your comment Clark. I like the idea of your garnish.