It’s ready in under 30 minutes, so creamy without any dairy, and high in protein thanks to a (not so) secret ingredient! Fresh tomatoes are used as I’m concerned about the plastic lining of tins leaching into the food with acidic tomatoes. Bring to a simmer and cook until soup begins to thicken slightly (15-20 minutes). This tomato cashew soup can be kept raw vegan if you prefer, just reduce the amount of onion or add a red onion as they’re milder. Let soup simmer for 8 to 10 minutes. You can use tinned tomatoes if you prefer or passata. Add dried oregano, dried basil, paprika, and a pinch of kosher salt. Stir in tomatoes and pureed cashews. Raise the heat to medium and bring everything to boil then reduce to simmer. Using the back of a wooden spoon, gently smash the tomatoes. Stir in the lemon juice to serve. Turn off heat. Let the soup cool off for 5 minutes before transferring to a blender to blend. Soup is essential on a cold winter day and this vegan tomato soup recipe is the perfect soup to warm you up. Puree using an immersion blender or working in small batches in a blender with the open vent covered loosely by a clean kitchen towel.