Simple Vegan Tomato Soup

We always made quick tomato soup during winters and it was almost always made from that packet of Knorr  soup, those were the days! Now, I don’t even remember the last time I made soup from a packet. But I guess we should make this a habit of making twice a week soups, maybe mix veggies, tomato soup or corn soup. This is absolutely your discretion what soup you and your family would enjoy, meanwhile you can take the below recipe for a vegan tomato soup 🙂


  • ▢1 tablespoon oil 
  • ▢1 bay leaf
  • ▢2 large garlic chopped
  • ▢1 small onion chopped
  • ▢12 cashews raw, unsalted
  • ▢1 medium carrot , chopped
  • ▢3 large tomatoes , quartered
  • ▢3/4 teaspoon salt or to taste
  • ▢1/4 teaspoon black pepper or to taste
  • ▢2 cups water 
  • ▢1/2 teaspoon sugar optional, use if tomatoes are tart
  • ▢1/8 teaspoon white pepper powder
  • ▢cilantro to garnish


  • Press the sauté button on the Instant Pot. Once it displays hot, add the oil and then add the bay leaf, garlic and onion. Cook 3 minutes, until the onions soften
  • chopped onions, bay leaf in a steel pot
  • Then add the cashews, carrots and  tomatoes. Give a quick stir and add salt, black pepper pepper. Then add water and close the lid. Press the manual or pressure cook button and cook on high pressure for 10 minutes with the pressure valve in the sealing position. Let the pressure release naturally or you can do a quick pressure release after 10 minutes.
  • chopped tomatoes with cashews in a pot full of water
  • Open the lid, remove the bay leaf and then remove the steel pot from the instant pot and let the contents of the soup cool down for 10 minutes and then transfer them to a blender
  • contents of soup in a blender
  • Add white pepper powder, sugar (optional, if using) and blend the soup to a smooth consistency. Strain the soup if you want for a smoother soup (I don’t strain it). Garnish this vegan tomato soup with cilantro and serve hot with a side of crackers or grilled cheese
  • blended tomato soup in a blender

Stove-top Instructions

  • Heat oil in a heavy bottom pan. Once hot, add bay leaf and then add the garlic and onions. Cook for 3 to 4 minutes until onions are softened. Then add cashews, carrots and tomatoes and cook for 1 minute. Add water (more water needed than instant pot version since water will evaporate here), salt, pepper, stir and let it cook on medium heat for 20 minutes. You can cover the pan if you want. Then discard the bay leaf, add sugar (optional), white pepper powder and blend using either an immersion blender or transfer contents to a regular blender after it has cooled down for 10 minutes and then blend. Adjust consistency to preference, garnish with cilantro and serve
Easy Vegan Tomato Soup - Nora Cooks