Few foods give the cozy comfort of a bowl of creamy vegan tomato soup with a non-dairy grilled cheese sandwich for dipping. This full-bodied soup has a wonderful depth of flavor from the addition of sun-dried tomatoes.
Add a handful of homemade vegan croutons and a drizzle of sun-dried tomato oil on top just before serving.
Thank you to GoWISE for sponsoring today’s post! The content, photos, and opinions expressed are fully my own.
I didn’t grow up eating tomato soup. It wasn’t until I was in high school and over at a friend’s house that she introduced me to this simple, homey pleasure.
She’d take a can of condensed tomato soup, add a bit of milk to it, and heat it in a pot. While it was warming, she’d toast a couple of grilled cheese sandwiches. Then we’d convene to the living room couches, dunking our sandwiches while we talked.
After that, grilled cheese & tomato soup was a staple whenever I wanted something effortlessly cozy. Something about dipping that gooey sandwich into the soup made it better collectively than separately.
Grilled cheese and tomato soup doesn’t have to be a thing of the past, though.
This creamy vegan tomato soup gives that old school favorite an upgrade.
Sun-dried tomatoes give it an extra depth of flavor, tomato paste amps up the richness, and a spoonful of nutritional yeast & spices elevates the soup into a dish both children and adults alike can enjoy.
GoWISE Heating Blender
I made this creamy vegan tomato soup in my GoWISE USA High-Performance Professional Heating Blender.
I’ve talked about my GoWISE air fryer many times over. It’s a mainstay in our kitchen that we often use multiple times a day.
So I was intrigued when GoWISE contacted me about their heating blender and offered to send me one to try.
Unlike some blenders that claim to heat by blades alone, this blender actually has a heating unit built right into it. That means you can sauté onions and garlic for soup before adding liquid. And it can bring that liquid to a boil.
(That’s right! You may need to let the soup cool before eating.)
The pitcher for the GoWISE unit is glass, which is great since you will be heating in it. And glass holds up well over time, unlike some plastic pitchers that become dingy or cloudy.
To clean the unit, you simply add a bit of dishwashing soap and some water, put on the lid, and hit clean. The unit takes care of the rest, sloshing the water and soap around on a timer. That means that the blender is ready for its next use – whenever that comes.
Since I received this GoWISE heating blender, I’ve used it many times over.
I made homemade hummus, and I turned up the heat slightly on the unit when I made it. When preparing hummus, adding warm water to it can make it even lighter and whippier. So actually warming the hummus as it blended worked even better. It was a beautifully buttery hummus.
I’ve made several smoothies, and for those I simply used the frozen dessert function. You press one button, it sets a timer, and goes on its own. The timing worked out perfectly for a smooth frozen drink.
The true mark of a high-speed blender is whether or not it can completely process raw cashews without having to soak the cashews first.
I’m not a fan of pre-planning. And I certainly don’t want to return to the old days when I used to grind raw cashews in the coffee grinder first until they became like a flour and then moved them to my hand-me-down blender to make cashew kale smoothies.
The GoWISE heating blender has a 1400W motor and 8 stainless steel blades. It was able to grind the raw cashews like a dream. I made a sun-dried tomato pesto sauce with cashews that I put over pasta, as well as vegan chili con queso.
Creamy vegan tomato soup
I’ve also made several batches of this creamy vegan tomato soup. And I’m excited to share the recipe with you today.
(If you don’t have a heating blender, check out the notes section of the recipe box. That’s where I’ve also shared how to make creamy vegan tomato soup on the stove.)
Summer tomatoes aren’t quite in season yet. So I’ve turned to canned tomatoes instead.
Plus, let’s be honest… Scoring, boiling, and blanching tomatoes to remove their skins before making soup doesn’t really fit with my low fuss cooking style.
And anyway, who wants to be inside by a hot stove on a gorgeous summer day when you could have tomato soup in hand from start to finish in about thirty minutes?
I recommend using peeled whole tomatoes for this recipe. While I love chopped fire-roasted tomatoes for things like vegan three bean chili, it can give too much of a burnt taste for a subtly sweet soup. So I prefer to opt for whole peeled San Marzano tomatoes.
Taste your canned tomatoes before using and make sure they don’t have a tinny taste, because if they do, that will stand out in a tomato soup where it’s all about the tomato flavor.
Even in canned tomatoes, tomato sweetness varies. So I’ve given a range of amounts of agave syrup for the soup. If your tomatoes are very sweet, you may not need any at all, and if they are less sweet, feel free to add up to a couple teaspoons full. That little bit of added sweetness also balances the acidity of the tomatoes.
Creamy vegan tomato soup
- 1 teaspoon organic canola oil or your preferred neutral-flavored high heat oil
- 1 medium yellow onion chopped
- 1 clove garlic minced
- 1 28-ounce can whole peeled tomatoes
- 1/2 cup water
- 1 vegetable bouillon cube*
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- Grind black pepper
- 1 Tablespoon nutritional yeast flakes
- 3 Tablespoons tomato paste
- 2 Tablespoons drained oil-packed sun-dried tomatoes + additional oil for drizzling on top
- 1/4 to 1/2 cup non-dairy milk
- 1 to 2 teaspoons agave syrup optional
- Put oil into GoWISE heating blender with chopped onion. Hit the "soup" function. Allow the onions to cook for about three minutes, until they are fragrant and softened. Occasionally, stir the onions by hitting the "chop" button, so that they don't burn. (I like to remove the clear cap while the onions are cooking, but remember to put it back on the unit before you hit the "chop" button.)(If you don't have a heating blender, see the notes section for stove-top instructions.)
- Add the garlic to the blender. Hit the "soup" function again, and cook for another 2 minutes. Remember to hit "chop" occasionally for even cooking and no burning.
- Add whole peeled tomatoes (including the tomato liquid in the can), water, vegetable bouillon cube, dried oregano, dried basil, salt, pepper, nutritional yeast flakes, tomato paste, and drained oil-packed sun-dried tomatoes to the heating blender. Place cap on the blender, and blend the soup completely by using the manual blade speed from 1 through 8.
- Once the soup is completely blended, hit the "soup" function again. Allow it to cook for 8 to 10 minutes, so that the flavors can meld and the soup can heat. Remember to hit the "chop" button occasionally for even heating.
- Add 1/4 cup of non-dairy milk, put lid back on the unit, and hit the chop button a couple of times to blend.
- Taste the soup. If you'd like a thinner, creamier soup, add the remaining 1/4 cup of non-dairy milk. If the soup needs a bit of sweetness to balance the acidity of the tomatoes, add 1 or 2 teaspoons of agave syrup.
- Put the lid back on the unit, hit "chop" a couple of times to blend. Then hit the "soup" button. Let the soup heat for another 5 to 10 minutes, so that the flavors continue to meld, the acidic flavor of the tomatoes mellows, and the soup heats fully.
- Ladle the soup into 4 bowls and drizzle each with oil from sun-dried tomato jar. Serve with vegan grilled cheese sandwiches or homemade vegan croutons in the air fryer.
This is a sponsored post with a brand that I use in my own home. Posts like these help me keep fresh recipes coming your way!