Creamy Vegan Tomato Soup

Creamy Vegan Tomato Soup infused with a little sriracha kick. Topped with sweet cashew cream, more sriracha and freshly chopped green onions. Ready in as little as 20 minutes!

Creamy Vegan Tomato Soup

Print Recipe
Servings 6 servings


  • Non-stick pan
  • High Speed Blender
  • Ingredients


Tomato Bisque

  • 12 oz block soft or firm silken tofu
  • 2 tbsp maple syrup
  • 28 oz Cento Crushed Tomatoes
  • 28 oz Cento San Marzano Peeled Tomatoes
  • 1 tbsp garlic powder
  • 2 tsp Sriracha
  • 1/2 tsp smoked paprika
  • 1 tbsp dried oregano
  • 2 tsp salt or to taste

Sweet Cashew Cream

  • 1 cup raw cashews soaked for 15–20 minutes in warm water
  • 3/4 cup water
  • 1 Tbsp maple syrup
  • 1/2 tsp vanilla
  • Pinch of salt


Tomato Bisque

  • Add tofu and maple syrup to a blender. Blend until well combined and completely smooth.
  • Add the can of Cento Crushed Tomatoes, garlic powder, Sriracha, smoked paprika, and salt to the blender. Process until ingredients are well.
  • Pour contents into an “unheated” sauce pan. Crush the Cento Peeled Tomatoes by hand and add to the pan with the oregano. Cook over medium-low to medium heat, stirring occasionally until the soup is completely heated. Watch it carefully and don’t let it burn.

Cashew Cream

  • Drain cashews and add to blender with water, maple syrup, vanilla, & salt. Blend until completely smooth. If it’s too thick add a little water, but be careful. You don’t want it too thin.


  • Pour bisque into a bowl and drizzle with the cashew cream


Recipe by Shane Martin

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