Tomato Soup with Vegan Parmesan Cheese


 Summer is a great time of year- beautiful weather, brightly colored clothing, and tasty, affordable produce.  One of my favorite veggies in late summer are fresh tomatoes, highlighted in today’s easy tomato soup recipe. You can make this vegan soup with fresh tomatoes or, if none are available, you can use canned.

The Vegan Parmesan Cheese is something I now make on a monthly basis. I keep it in a mason jar in the fridge and sprinkle it on soups, salads, pasta…. pretty much everything! You just need a food processor, cashews, and nutritional yeast, which you can find at most grocery stores. If you’re vegan, nutritional yeast is a fabulous ingredient to have in your fridge and helps to add a cheesy flavor to any dish. And what’s better than parmesan cheese on tomato soup ?

Tomato Soup with Vegan Parmesan Cheese
Author: Lauren Vacula,
Serves: 8
Make this soup with fresh or canned tomatoes. Store the Vegan Parmesan Cheese in a mason jar in the refrigerator for up to a month.
  • Soup:
  • 1 tbsp coconut oil
  • 1 white onion, chopped
  • 2 garlic cloves, minced
  • 3.5 cups chopped tomatoes (with seeds) or 2 28oz canned diced tomatoes
  • 3 cups vegetable broth
  • 1 cup unsweetened almond milk
  • 1/2 cup nutritional yeast
  • 1 tsp oregano
  • 1/2 tsp garlic powder
  • dash of cayenne
  • kosher salt to taste
  • Vegan Parmesan Cheese:
  • 1 cup cashews
  • 1/4 cup nutritional yeast
  • 1 tsp kosher salt
  • 1/2 tsp garlic powder
  1. In a large pot over medium-high heat, melt coconut oil.
  2. Add chopped onion and saute until soft and translucent, about ten minutes.
  3. Add minced garlic, saute 1-2 minutes until fragrant.
  4. Add tomatoes and vegetable broth to pan, bring to a boil.
  5. Reduce heat and simmer for 15 minutes.
  6. While tomatoes are cooking, add cheese ingredients to a food processor (cashews, 1/4 cup nutritional yeast, 1 tsp kosher salt, and 1/2 tsp garlic powder). Process until cashews are crumbly and everything is completely mixed. Set aside.
  7. Pour tomato mixture into a blender (or blend using an immersion blender). Blend tomato mixture until pureed. Be sure to allow steam to escape from blender.
  8. Add tomato mixture back to pot. Stir in almond milk, 1/2 cup nutritional yeast, oregano, 1/2 tsp garlic powder, cayenne, and salt to taste. Cook on low heat until warm.
  9. When ready to serve, top soup with a spoonful of Vegan Parmesan Cheese.
Serving size: 1/8 of soup, 1 tbsp of Vegan Parmesan Cheese Calories: 165 Fat: 8.7g Saturated fat: 2.8g Carbohydrates: 14.4g Sugar: 3.1g Sodium: 516mg Fiber: 5g Protein: 10.6g

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  1. Ducky&Petri says:

    This looks so tasty!

  2. Interested lady says:

    Wouldn’t think of coconut and cashews in tomato soup but I bet it’s delicious. When do I get a sample, lovely?

  3. Rosemary Kozura says:


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