Vegan Curried Tomato Soup

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For the raita salad

  • 1 Roma tomato, seeded and cored, cut into 1 cm dice
  • 1/4 of a red onion, finely chopped
  • 1 Persian cucumber, finely chopped
  • 1/4 cup finely chopped cilantro stems and leaves
  • sprinkle of kosher salt and sugar

For the soup

  • 4 tablespoons vegan butter
  • 1 small yellow onion, finely chopped
  • 2 1/2 tablespoons curry powder
  • 1 tablespoon sweet paprika
  • 1/4 cup raw cashews
  • 1 (28 ounce) can diced tomatoes and their juice
  • 2 cups vegan "chicken" broth
  • 1 hearty pinch of kosher salt
  • Freshly ground black pepper to taste
  • juice of half a lemon

To serve


Make the raita salad:

Combin the tomato, red onion, cucumber, and cilantro in a bowl. Season with salt and a pinch of sugar. Set aside to marinate.

Make the soup:

Melt the vegan butter over medium heat. Add the onions and a generous pinch of salt, cook until translucent, about 4-5 minutes. Add the curry powder, sweet paprika, and cashews to the pan. Cook, staring continuously for 1 minute.

Add the tomatoes and the broth to the pan, increase the heat to high, bring to a boil then reduce to a simmer and cook for 20 minutes. Remove from the heat, add the lemon juice, then allow to cool slightly before pureeing the soup in a blender until smooth.

Serve the soup with a generous scoop of raita, a drizzle of vegan yogurt, and a sprinkle of crushed cumin seeds if desired.


Keywords: tomato soup, curry tomato soup, vegan tomato soup, vegan soup

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