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    Home » Lunch and Dinner

    Vegan Creamy Carrot Tomato Soup with Cashews and Basil

    Published: Oct 16, 2022 · Modified: Nov 14, 2023 by Kristi · This post may contain affiliate links · 7 Comments

    Jump to Recipe Print Recipe

    It is officially soup season. Even though I eat soup year around, soup definitely hits different in the fall. This Vegan Creamy Carrot Tomato Soup with Cashews and Basil is going to be my new go to soup recipe.

    If you love tomato soup you will love this recipe. The tomato flavor pairs so well with the carrots. This soup uses cashews for creaminess, and an added bonus is that cashews add healthy fats and some protein to this soup.

    Vegan Creamy Carrot Tomato Soup with Cashews and Basil

    I love creamy soups. For more yummy soup recipes try my butternut squash and tomato soup, my creamy cottage cheese pumpkin soup or my cottage cheese tomato soup.

    Let's get into the recipe.

    Why you'll love this recipe

    • It is vegan, vegetarian, gluten free and dairy free.
    • It is full of veggies and healthy fats.
    • It is super easy to make and ready in less than 30 minutes.
    • It is creamy without coconut milk.

    Ingredients

    • onion
    • carrots
    • garlic
    • can whole peeled tomatoes
    • basil
    • ginger
    • vegetable broth
    • cashews
    • paprika
    • lemon
    • nutritional yeast

    Instructions

    • Add onions to pot and cook for 8 minutes until transculent.
    • Add garlic and cook for 2 more minutes.
    • Add all remaining ingredients to the pot. Cover and simmer for 20-25 more minutes or until everything is cooked through.
    • Add soup to a blender and blend until smooth. If you have an immersion blender you can use that as well.
    • Divide out soup and serve with your favorite toppings and sides.

    Substitutions

    • cashews - can be subbed with 1 cup coconut milk, just make sure to omit 1 cup of broth if you do this.
    • basil - can be subbed for any herb. Parsley is a yummy sub.
    • nutritional yeast - could be subbed with miso or ½ tablespoon soy sauce.

    Storage instructions

    You can store the extra soup in a sealed container in your fridge for up to 3 days.

    Recipe FAQ

    What is the purpose of the cashews?

    Cashews make the soup creamy without dairy. For subs check above.

    Recipe Pro-Tips

    For additional protein you could pair this recipe with crispy tofu or crispy white beans.

    vegan creamy carrot tomato soup

    Other plant based soup recipes to try

    • vegan 3 bean white bean chili instant pot
      Killer 3 Bean Vegan Chili with White Beans (instant pot)
    • vegan golden harvest soup with squash white beans leeks and kale
      Vegan Golden Harvest Soup with Kale, Leeks, White Beans and Squash
    • vegan slow cooker pumpkin tomato soup
      Slow Cooker Vegan Pumpkin Tomato Soup (high protein)
    • sheet pan creamy zucchini soup (vegan)
      Sheet Pan Creamy Zucchini Parsley Soup (vegan)

    If you make this Vegan Creamy Carrot Tomato Soup with Cashews and Basil, please leave me a rating and review on this blog post. This is the best way to support me!

    Tag me on Instagram so I can repost you!

    Vegan Creamy Carrot Tomato Soup with Cashews and Basil

    vegan creamy carrot tomato soup with cashews and basil

    This delicious and vegan creamy carrot tomato soup with cashews will be your new favorite fall soup recipe.
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 3 minutes mins
    Cook Time 30 minutes mins
    Course dinner
    Cuisine American
    Servings 2
    Calories 316 kcal

    Ingredients
      

    • 1 sweet yellow onion - finely diced
    • 2 large carrots - roughly chopped about 2 cups of carrot
    • 4 cloves garlic - minced
    • ½ cup finely chopped basil
    • 1 14 ounce can whole peeled tomatoes
    • 2 teaspoon grated ginger
    • 4 cups vegetable broth
    • 1 cup cashews if allergic to cashews sub out 1 cup of the vegetable broth for 1 cup coconut milk
    • 1 tablespoon nutritional yeast
    • 1 teaspoon salt add more to taste
    • 1 teaspoon black pepper
    • 1 teaspoon paprika
    • juice from ½ lemon

    Instructions
     

    • Add onions to pot and cook for 8 minutes until transculent.
    • Add garlic and cook for 2 more minutes.
    • Add all remaining ingredients to the pot. Cover and simmer for 20-25 more minutes or until everything is cooked through.
    • Add soup to a blender and blend until smooth. If you have an immersion blender you can use that as well.
    • Divide out soup and serve with your favorite toppings and sides.

    Notes

    This makes 2-4 servings of soup.

    Nutrition

    Calories: 316kcalCarbohydrates: 40gProtein: 11gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 3397mgPotassium: 1049mgFiber: 8gSugar: 16gVitamin A: 12257IUVitamin C: 31mgCalcium: 140mgIron: 5mg
    Keyword vegan carrot tomato soup
    Tried this recipe?Let us know how it was!

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      Creamy Miso Butternut Squash Butter Beans
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      High Protein Pumpkin Soup With Cottage Cheese

    Reader Interactions

    Comments

    1. Anya

      January 09, 2023 at 6:11 pm

      5 stars
      This recipe is literally incredible. So packed with flavor and creamy (like you would never tell it's vegan) despite being super easy with pretty few ingredients and steps. The recipe was simple and straightforward, but came out delicious. It tasted like something from a very fancy restaurant haha. My family absolutely loved it; I've been cooking dinner every night for 2 weeks and they all agreed this was their favorite dish I've made so far -- and none of them are vegan!

      Reply
      • Kristi

        January 09, 2023 at 7:47 pm

        Thanks so much Anya!!

        Reply
    2. Amaryllis Part

      November 27, 2022 at 2:19 pm

      5 stars
      When I tell you this is the best soup I've ever had/made!!!!
      I mean it!

      Seriously delicious and easy. And it's great because I still could make it even though I don't have an oven!

      Found on instagram:)
      Also I made this the night before me and my friend went swimming in the sea, and then after when we got back to mine I heated it up and made mozzarella and pesto sandwiches<3 My friend kept saying how good the soup was for the rest of the day :))))

      Reply
      • Kristi

        November 27, 2022 at 6:07 pm

        Thank you so much Amaryllis this review made my day!

        Reply
    3. Sahran Saleem

      November 03, 2022 at 12:45 pm

      5 stars
      This soup was just the comfort dinner I needed on a rainy day. Amazing recipe:) I added a red bell pepper in mine in addition, highly recommend!

      Reply
    4. Carrie

      October 27, 2022 at 1:24 am

      5 stars
      This was so delicious !! And I’m
      Not a vegan. My 14 year doesn’t eat meat, so she sent me this and we all loved it 🙂 yum yum yum! Everyone must make it ! I used fresh cherry tomatoes instead of the canned and just threw them in whole with rest of ingredients and simmered:) I also didn’t use the yeast.

      Reply
      • feastdesignco

        October 27, 2022 at 4:25 pm

        Thank you for your kind review Carrie!

        Reply

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    Hi, I'm Kristi! Welcome to Avocado Skillet! My goal is to help everyone eat more plant based meals, whether that's one meal a day, a week or a month. I want to show you that eating plant based can be delicious, fun and uncomplicated.

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