Vegan Tomato Soup With Cashew Cream

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 the Vitamix, 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 chickpeas for a little crunch. If you’re dairy-free but gluten-friendly, trying toasted sourdough croutons and a sprinkling of vegan Parmesan for grilled cheese sandwich vibe—minus the cheese.

Looking for more veggie-full vegan soup recipes? Try a soul-warming red lentil soup, coconutty bean stew, or Italian ribollita (omit the Parmesan to make it vegan). To dial up the cozy factor, go for ultra-comforting vegan chickpea noodle soup or broccoli bisque.