Can I skip the vodka?

You can substitute with dry white wine, though you'll lose some of the unique flavor extraction vodka provides. Or omit entirely and use extra vegetable broth; it'll still be delicious, just less complex.

Do I need San Marzano tomatoes?

They make a noticeable difference in sweetness and flavor, but regular canned whole peeled tomatoes work in a pinch. Avoid pre-diced tomatoes, which often have added calcium chloride that prevents them from breaking down smoothly.

Can I use coconut milk instead of cashew cream?

Coconut milk works, but it will add a coconut flavor. Cashew cream is neutral and creates a more authentic, restaurant-quality taste.

Can I make this nut-free?

Try blending silken tofu with a bit of non-dairy milk until smooth, or use a store-bought vegan cream like Country Crock Dairy-Free Heavy Whipping Cream .

My soup is too thick/too thin. How do I fix it?

If it's too thick, add vegetable broth or water a little at a time until you reach your desired consistency. If it's too thin, simmer uncovered to reduce and concentrate the flavors.

Can I make this ahead?

Absolutely! The soup keeps well and tastes even better the next day. Make the soup and cashew cream separately, refrigerate them, then reheat and garnish when ready to serve.

Can I use marinara sauce instead of plain tomato sauce?

This recipe uses whole San Marzano tomatoes (not tomato sauce), which you break up and blend yourself. Using pre-made marinara would change the flavor profile since it already contains herbs and seasonings.

Why use shallots instead of onions?

Shallots have a more delicate, slightly sweet flavor that feels more refined. Regular onions work fine if that's what you have.

Creamy Vodka Sauce Tomato Soup (Vegan)

Name: Creamy Vodka Sauce Tomato Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: ¾ cup raw cashews; ¾ cup water; Hot water, for soaking; 3 tablespoons vegan butter; 1 large shallot, finely diced; 4 cloves garlic, minced; 2 tablespoons tomato paste; ½ teaspoon red pepper flakes; ⅓ cup vodka; 1 can (28 oz) San Marzano whole peeled tomatoes; 2 cups vegetable broth; 1 teaspoon sugar; 1 teaspoon dried basil; ½ teaspoon dried oregano; ¼ cup vegan parmesan, grated; 2 tablespoons nutritional yeast; Salt and black pepper, to taste; Additional cashew cream (for swirling); Fresh basil leaves, torn; Vegan parmesan, shaved; High-quality extra virgin olive oil; Freshly cracked black pepper; Grilled cheese or crusty bread

Description

This creamy vodka tomato soup is silky smooth, rich, and packed with flavor. Made with San Marzano tomatoes, cashew cream, and vodka for depth, it’s restaurant-quality comfort food in 40 minutes.

Ingredients

For the Cashew Cream:

¾ cup raw cashews
¾ cup water
Hot water, for soaking

For the Soup:

3 tablespoons vegan butter
1 large shallot, finely diced
4 cloves garlic, minced
2 tablespoons tomato paste
½ teaspoon red pepper flakes
⅓ cup vodka
1 can (28 oz) San Marzano whole peeled tomatoes
2 cups vegetable broth
1 teaspoon sugar
1 teaspoon dried basil
½ teaspoon dried oregano
¼ cup vegan parmesan, grated
2 tablespoons nutritional yeast
Salt and black pepper, to taste

For Serving:

Additional cashew cream (for swirling)
Fresh basil leaves, torn
Vegan parmesan, shaved
High-quality extra virgin olive oil
Freshly cracked black pepper
Grilled cheese or crusty bread

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Instructions

Make the Cashew Cream:

Soak cashews. Place the cashews in a small bowl and pour enough boiling water over them to cover. Let soak for at least 20 minutes (or up to overnight).

Build the Soup:

Sauté aromatics. Melt the vegan butter in a large pot or Dutch oven over medium heat. Add the diced shallot and sauté for 4-5 minutes until soft and translucent. Add the minced garlic and cook for 1 minute until fragrant.
Toast tomato paste. Add the tomato paste and red pepper flakes. Cook, stirring constantly, for 2-3 minutes until the tomato paste darkens to a deep brick red color.
Deglaze with vodka. Pour in the vodka and stir, scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes, until the alcohol smell mellowed and the liquid reduced slightly.
Add tomatoes and broth. Add the canned San Marzano tomatoes (with their juices), breaking them up with your hands or a wooden spoon. Pour in the vegetable broth. Add the sugar, dried basil, and dried oregano. Stir well.
Simmer. Bring to a gentle simmer, then reduce the heat to low. Let the soup simmer uncovered for 15-20 minutes, stirring occasionally.

Blend and Finish:

Blend the cashews. Drain the soaked cashews and add to a high-speed blender with ¾ cup fresh water. Blend on high for 1-2 minutes until completely smooth and creamy. Set aside.
Blend the soup. Using an immersion blender, blend the soup directly in the pot until completely smooth. Alternatively, carefully transfer to a high-speed blender in batches and blend until silky smooth. Return to the pot if using a blender.
Add cashew cream and cheese. Stir in ½ cup of the cashew cream, vegan parmesan, and nutritional yeast. Let the soup simmer for another 3-5 minutes, stirring occasionally.
Season. Taste and adjust seasoning with salt and freshly cracked black pepper.

Serve:

Plate and garnish. Ladle the hot soup into shallow bowls. Drizzle a swirl of the reserved cashew cream in the center. Garnish with torn fresh basil, shaved vegan parmesan, extra virgin olive oil, and freshly cracked black pepper.
Serve immediately. Serve with grilled cheese croutons or crusty bread on the side.

Notes

Cashew cream tip: Soaking for longer yields smoother cream. Overnight is ideal, but 20 minutes works.
Make extra cashew cream: Double the recipe and keep extra in the fridge for up to 5 days for topping leftovers.
No vodka: Substitute dry white wine or omit and use extra broth.
Storage: Refrigerate up to 5 days or freeze up to 3 months. Flavors deepen overnight.

Prep Time: 10 Minutes
Cook Time: 30 Minutes
Category: Dinner, Lunch, Soup
Method: Blender, Stove Top
Cuisine: American