What makes this version special? A double concentrate of tomato flavor—both fire-roasted crushed tomatoes and a generous spoonful of sun-dried tomato paste—balanced by silky coconut milk and a whisper of smoked paprika. Then, because comfort food should never feel ascetic, we crown each bowl with slabs of golden grilled cashew cheese that melt into gooey puddles the moment they hit the hot soup. It’s the kind of meal that feels like putting on a chunky sweater straight from the dryer: familiar, luxurious, and entirely plant-based.

Why This Recipe Works

Double Tomato Umami: Fire-roasted tomatoes plus sun-dried paste create depth usually only achieved with long simmering.
Coconut Without the Coco-Flavor: Full-fat canned coconut milk adds silkiness; a splash of lemon keeps it bright, not tropical.
Grilled Cashew Cheese: Sets in 15 minutes, grills in 2, and delivers that nostalgic grilled-cheese vibe.
Weeknight Friendly: Start to finish in 35 minutes, one pot, blender optional—perfect for busy evenings.
Meal-Prep Star: Soup holds 5 days refrigerated; cashew cheese keeps 7—assemble bowls all week.
Allergy Adaptable: Nut-free sunflower-seed cheese option and gluten-free bread for the grilled squares.

Ingredients You'll Need

Great tomato soup begins in the canned-goods aisle. Look for fire-roasted crushed tomatoes; the gentle char adds smoky complexity you can’t get from plain diced tomatoes. I prefer the 28-ounce cartons from Muir Glen or Cento—both have BPA-free linings and vibrant fruit flavor. Sun-dried tomato paste is a newer pantry staple; if you can’t find it, purée a handful of oil-packed sun-dried tomatoes with a drizzle of their oil until smooth.

Choose full-fat canned coconut milk, not the carton meant for cereal. The fat carries flavor and creates that spoon-coating texture. If you avoid coconut, substitute an equal amount of unsweetened oat or soy creamer plus 1 tablespoon olive oil for richness.

Raw cashews are the base for our grilled “cheese.” Buy pieces instead of wholes; they’re cheaper and cook faster. If you’re pressed for time, pre-boil them for 10 minutes instead of soaking overnight. Nutritional yeast supplies the umami punch; look for flakes, not powder, for better meltability. Agar powder (not flakes) is the vegan gelatin that sets the cheese firm enough to grill—keep a bag in your pantry for dairy-free mozzarella and cheesecake projects.

For the soup aromatics, use a fennel bulb in addition to the classic onion-garlic duo. Thinly sliced fennel melts into the tomatoes and adds subtle sweetness that balances acidity. If fennel isn’t available, a stalk of celery plus a pinch of anise seed works nicely.

How to Make Creamy Vegan Tomato Soup with Grilled Cashew Cheese

Quick-Soak Cashews

Place 1 cup raw cashews in a small saucepan, cover with water by 1 inch, and bring to a boil. Remove from heat, cover, and let stand 15 minutes while you prep vegetables. Drain thoroughly.

Blend Cashew Cheese Base

In a high-speed blender combine drained cashews, ¾ cup unsweetened soy milk, 2 tablespoons nutritional yeast, 1 tablespoon white miso, 1 teaspoon garlic powder, ½ teaspoon smoked paprika, and ½ teaspoon fine sea salt. Blend until perfectly smooth, 45–60 seconds. Sprinkle 1½ teaspoons agar powder over the top and pulse just to combine.

Set the Cheese

Pour mixture into a small saucepan and whisk over medium heat until steaming and slightly thickened, 3–4 minutes. Immediately transfer to a parchment-lined 8×4-inch loaf pan. Cool 10 minutes, then refrigerate at least 15 minutes (or up to 5 days) until firm enough to slice.

Sauté Aromatics

Heat 2 tablespoons olive oil in a heavy Dutch oven over medium heat. Add 1 diced yellow onion and 1 thinly sliced fennel bulb. Cook 5 minutes until translucent, stirring occasionally. Add 3 minced garlic cloves and ½ teaspoon red-pepper flakes; cook 30 seconds.

Build the Tomato Base

Stir in 2 tablespoons tomato paste and 1 tablespoon sun-dried tomato paste; cook 2 minutes to caramelize. Pour in one 28-ounce can fire-roasted crushed tomatoes with juices, 2 cups vegetable broth, 1 teaspoon dried oregano, and ½ teaspoon smoked paprika. Bring to a lively simmer, reduce heat, and cook 10 minutes for flavors to meld.

Cream & Blend

Stir in ¾ cup full-fat canned coconut milk and 1 teaspoon maple syrup. Using an immersion blender, purée directly in the pot until velvety smooth. (Alternatively, transfer in batches to a countertop blender.) Season with 1 teaspoon kosher salt and ½ teaspoon freshly ground black pepper. Keep warm over low heat.

Grill the Cashew Cheese

Turn cashew cheese out onto a cutting board; slice into ½-inch slabs. Heat a non-stick skillet over medium-high heat; brush lightly with olive oil. Grill slices 60–90 seconds per side until golden edges appear. Transfer to a plate.

Serve & Garnish

Ladle hot soup into warmed bowls. Float a grilled cashew cheese square on each, drizzle with basil-chili oil, and shower with crispy croutons. Serve immediately with crusty sourdough for maximum dunking pleasure.

Expert Tips

Deglaze with Balsamic

After caramelizing tomato paste, splash in 1 tablespoon balsamic vinegar; it lifts sweetness and adds complex acidity.

Chill the Cheese Faster

Place loaf pan in freezer 8 minutes instead of 15 in fridge—agar sets quickly at colder temps.

Thickness Control

Too thick? Thin with vegetable broth ¼ cup at a time. Too thin? Simmer 5 extra minutes uncovered.

Smoked Salt Finish

A pinch of smoked salt on top of grilled cheese just before serving amplifies campfire nuance.

Slow-Cooker Adaptation

Combine everything except coconut milk; cook on low 4 hours. Stir in coconut milk and blend.

Color Boost

Add a roasted red bell pepper when blending for a restaurant-worthy coral hue.

Variations to Try

Roasted Red Pepper Swirl: Blend in one drained 12-oz jar roasted peppers for sweeter, smokier notes.
Spicy Arrabbiata Style: Double red-pepper flakes and finish with fresh basil and chili oil.
Summer Garden Edition: Replace half the canned tomatoes with ripe farmers’ market tomatoes; roast 20 minutes first.
Curried Tomato: Add 1 teaspoon yellow curry powder and finish with coconut cream and cilantro.
Nut-Free Cheese: Substitute soaked sunflower seeds; add 1 tablespoon tapioca starch for stretch.

Storage Tips

Refrigerating: Cool soup completely, transfer to airtight containers, and refrigerate up to 5 days. The flavors deepen on day two. Store grilled cashew cheese slabs in a separate container with parchment between layers; refrigerate up to 7 days.

Freezing: This soup freezes beautifully because coconut milk resists separation. Freeze flat in quart-size silicone bags for up to 3 months. Thaw overnight in fridge, then warm gently—do not boil—to preserve creamy texture.

Reheating: Warm soup in a saucepan over medium-low, stirring occasionally. If texture feels grainy, whisk in a splash of broth or plant milk. Re-grill cheese squares 30 seconds per side in a hot skillet to revive edges.

Make-Ahead Portions: Pour cooled soup into preheated 16-oz thermos jars; they’ll stay hot 6 hours—perfect for office lunches. Pre-slice cashew cheese and tuck into bento boxes with crackers for protein-packed snacking.

Frequently Asked Questions

Absolutely—use 3 pounds ripe Roma or plum tomatoes. Halve, toss with 1 tablespoon olive oil, roast 20 minutes at 425°F until skins blister, then proceed with recipe. You may need ½ cup extra broth to reach desired consistency.

Agar needs to hit a brief boil to activate. Make sure the mixture was bubbling before pouring into pan. If still soft, scrape back into pot, whisk in an extra ½ teaspoon agar, bring to boil 30 seconds, and reset.

Substitute light canned coconut milk or unsweetened oat milk; add 1 tablespoon cornstarch slurry to maintain body. Grilled cheese can be made with reduced cashew quantity and extra plant milk plus 1 tablespoon tapioca for firmness.

Yes—cool completely, separate with parchment, and freeze in rigid container up to 2 months. Thaw overnight in fridge, then re-grill or warm on a sheet pan in 350°F oven 5 minutes.

A sturdy sourdough or country loaf grills beautifully and holds up to dunking. For gluten-free, try a seeded whole-grain GF loaf brushed with garlic-infused olive oil for extra crunch.

Stir 1 cup cooked white beans into the soup before blending—they disappear but add 6g protein per serving. You can also boost the cashew cheese by blending in 2 tablespoons shelled hemp hearts.

Creamy Vegan Tomato Soup with Grilled Cashew Cheese

Why This Recipe Works

Ingredients You'll Need