This Creamy Vegan Tomato and Zucchini Soup packs a nutritious punch without sacrificing flavor! Cashews and zucchini make this soup super creamy and flavorful without all the dairy!
We love soup at our house. Soup is so warming, comforting AND you can easily sneak in lots of veggies! Even when it's summer time, we love a good bowl of soup. Some of our favorites vegan soups are Creamy Zuppa Toscana, Red Lentil Pumpkin Soup, Vegan Pizza Soup and this Creamy Tomato Zucchini Soup of course!
Why You'll Love This Recipe!
- You'll never know you're eating tons of zucchini when you enjoy this tomato zucchini soup. The zucchini blends right in and makes this soup super creamy.
- If you can't do dairy, then this soup is perfect for you. While this soup is a creamy tomato soup, the "cream" aspect comes from cashews instead of dairy milk or cream. Eat up!
- This soup freezes beautifully. Make a double batch and enjoy it in future weeks and months.
- You'll feel like a vegan chef making homemade cashew cream. There really is nothing more satisfying than making something incredibly rich and creamy with cashews for the first time.
This tomato soup is loaded with veggies, many of which you can find all year round. Apart from the veggies, this recipe mainly calls for pantry staples, making it an easy meal for any night of the week!
- Crushed tomatoes - Obviously, tomatoes make up a large portion of this tomato zucchini soup. I love to have a bunch of canned tomatoes on hand, not only for this soup, but simply as a classic pantry staple.
- Vegetable broth - Using veggie stock cubes instead of vegetable broth from a carton will save you money and space in your pantry.
- Cashews - Use raw cashews in this recipe. Whether you have a high speed blender or not, you'll want to soak your cashews before making cashew cream.
See recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
- Tomatoes - If you can't find crushed tomatoes, simply use canned whole or chopped tomatoes. They'll cook down and in the end will be blended until smooth.
- Vegetables - I love when I have all of the vegetable listed in this soup, but if you're missing one then this soup will still be delicious. Don't get hung up on exact amounts and ingredients.
- Vegetable Broth - I like to use veggie stock cubes, but you can also use homemade vegetable broth or broth from a carton.
How to Make Creamy Vegan Tomato Zucchini Soup
Step 1: Start by soaking some raw cashews in boiling water. Set them aside.
Step 2: Heat some olive oil or water in a large saucepan or pot over medium heat. Add in the carrots, celery, zucchini and onion and sauté until soft. Stir in the garlic, thyme, bay leaves, and a pinch of salt and red pepper flakes and stir well. Let cook 1-2 more minutes.
Step 5: Rinse out your blender and drain and rinse your cashews. Place the cashews and 1 cup of water into your blender and blend until smooth and creamy. Pour the cashew cream into the pureed soup and stir well.
- I like to buy my cashews in bulk and store them in the freezer. This not only saves me money, but it also ensures that I always have cashews on hand for things such as cashew cream.
- Save the scraps and ends of your veggies and use them to make homemade veggie broth for your next batch of soup!
- To make this soup one-pot, add your raw cashews into the soup when you add in the vegetable broth and allow them to simmer for a while. Then use an immersion blender to blend the soup until smooth. Using an immersion blender might not give you the smoothest consistency, but it saves you from having to wash a blender!
There are a number of ways to achieve a creamy soup without adding actual dairy cream. Cashews blended with water make a rich and creamy cashew cream. Other options are coconut milk, white beans, zucchini, cauliflower or vegan cheese. You can also use a fat and flour to make a roux and then whisk in non-dairy milk to a creamy, dairy-free sauce.
Soup is the perfect meal prep food because it stores beautifully in both the fridge and the freezer. To store leftover soup in the fridge, simply place it in an airtight container in the fridge for up to a week. To freeze soup, you can pour the leftover soup into a freezer safe container or zip-lock bag and freeze it for up to 3 months.
The next time you enjoy a bowl of tomato soup, pair it with some homemade bread, a grilled cheese sandwich, croutons or even crispy oven-roasted chickpeas and a salad.
More Vegan Soup Recipes!
Creamy Vegan Tomato Zucchini Soup Recipe
- Before making this soup, cover your cashews with water in a bowl and let them soak for a few hours.
- Rinse out your blender and drain and rinse your cashews. Place the cashews and 1 cup of water in your blender and blend until smooth and creamy. Pour the cashew cream into the pureed soup and stir well.
- Heat until warm and serve!
- Even though I have a high speed blender, I still soak my cashews in hot water before blending them into cashew cream.
- Don't worry too much about getting the cup measurements exact for the diced veggies. This soup will taste good even if you have a little bit more or less of a vegetables than the recipe states.