2 bowls of tomato soup with buttered bread and spoons on a table

You guys know I love to sneak in those extra veggies wherever I can! This cozy vegan tomato soup is made creamy with cauliflower, white beans, and cashews for a silky-smooth texture and a nutrient-dense meal!

I am seriously so excited for you guys to make this recipe. I’m craving alll the cozy foods, and this soup certainly did not disappoint. Pair it with soem buttery sourdough and you’ll be in absolute heaven!

2 bowls of tomato soup with buttered bread and spoons on a table

You would never know there are extra veggies in this soup- you can fool the pickiest eater with this one while providing a super nourishing meal.

It’s the most delicious and comforting meal for a chilly day. I am in love with this tomato soup!

For the final step to get the soup creamy, I prefer to use an immersion blender. You can also use your regular blender, but I love my immersion blender for soups! You can keep everything in your pot and blend away to get a super smooth texture. Highly recommend having one in your kitchen!

2 bowls of tomato soup with buttered bread and spoons on a table

The extra little steps in the recipe are totally worth it. It’s actually really simple to make, and I find the process to be therapeutic. Anyone else feel like this in the kitchen!?

Plus, it will leave you with a good amount to feed the family or have on hand for meal prep. Win win!

Let me know if you get a chance to make this delicious creamy vegan tomato bisque. I know you guys are going to love this one as much as I do! Leave a comment and rating below if you give it a try- it means so much to me 🙂 Thanks friends! ENJOY!

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Creamy Vegan Tomato and Cauliflower Bisque

  • Author: Mia Zarlengo
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 46 servings 1x
  • Category: Lunch, Dinner


Creamy vegan tomato bisque with some hidden veggies and white beans for a nutrient-dense, creamy, and cozy soup! 


  • 1 + 1/2 lb cauliflower, cut into florets
  • 1+1/2 – 2 lb tomatoes (any variety), sliced in half lengthwise 
  • 1 yellow onion, roughly chopped
  • 6 cloves of garlic, smashed and peeled (not minced)
  • 3 tbsp olive oil
  • 1/2 tsp sea salt divided
  • Black pepper, to taste
  • 1/2 cup raw cashews*
  • 1 (15 oz) can white beans, drained and rinsed (any variety)
  • 1 cup milk of choice**
  • 4 cups low sodium vegetable broth
  • 1 (28 oz) can whole peeled tomatoes and their juices
  • 1 tsp Italian seasonings
  • Red pepper flakes, to taste
  • Juice of 1 lemon


  1. Soak cashews in some water before starting the rest of the soup. Preheat oven to 425°F and line a large baking sheet with parchment paper.
  2. Add the cauliflower florets, sliced tomatoes, onion, and garlic to the pan. Drizzle with 3 tbsp of olive oil, 1/4 tsp of the sea salt, and black pepper. Toss everything with your hands until well combined, add an extra drizzle of olive oil on top, and roast for 40 minutes. 
  3. When the veggies are done roasting, carefully transfer them to the blender and blend them together with the broth and canned tomatoes (you will have to do this in batches; depending how large your blender is, I am able to do blend everything in 2 batches). Add the blended veggies and broth to a large pot on the stove over medium heat with the remaining 1/4 tsp salt, black pepper, the Italian seasonings, and red pepper flakes. Bring to a simmer for 10-15 minutes.
  4. Meanwhile, drain the cashews and add them to your blender with the drained beans and milk of choice. Blend until smooth and creamy, then add to the pot with the simmering broth and tomatoes. Allow to simmer for another 5-10 minutes.
  5. Turn off heat, stir in the lemon juice, taste and adjust seasonings as needed, and enjoy! 


*If you have a Vitamix blender, you don’t need to soak the cashews at all.. If your blender is not powerful, you may need to soak the cashews for 5+ hours. 

** Be sure that your milk is not flavored or sweetened in any way, as this will have an off taste in the soup.

Appetizers + Sides, Dairy Free, Gluten Free, Lunch + Dinner, Paleo, Recipes, Vegan, Vegetarian


Oct 27, 2020

Creamy Vegan Tomato and Cauliflower Bisque

Did you make this recipe? Be sure to tag @gatherednutrition on INstagram so I can see what you made! Leaving a rating and review on the site is a huge help too!

  1. Vicky says:

    Sounds so delicious ???? Do you have a substitution you can recommend in place of beans?

  2. Sean says:

    Packed with veggies and super creamy goodness. Perfect for a chilly fall day in substitute of traditional tomato soup and grilled cheese!

  3. Whitney says:

    Hi! Allergic to nuts. Is it ok to omit? Thanks!

  4. Kasey says:

    Hii! I want to make this it sounds absolutely delicious but I do not add any oils as I’m trying to heal my acne. Is there a substitute for the olive oil or do i have to use it ?

  5. Kat says:

    Hands down best soup I’ve ever had!

  6. Mikaela says:

    Absolutely delicious!! I skipped the cashews as I didn’t have any on hand, but it was still creamy, comforting, and yummy. Great for meal prepping as I will have enough soup for weeks!! I sprinkled some nutritional yeast and crackers on top as well.

  7. Miranda says:

    Amazing soup and makes enough for leftovers!! 🙂

  8. lauren says:

    i just made this tonight and oh my god it’s the best soup i’ve EVER had! thank you so much for this recipe 🙂

  9. Elizabeth says:

    I LOVED this soup! So easy and I loved how the white beans added some protein 🙂 I served with pesto grilled cheese and it was *chef’s kiss*. Can’t recommend enough for a cozy winter dinner!

  10. Maria says:

    I love this recipe! The soup is so creamy, perfectly seasoned, and I love the added health benefits of the beans and cauliflower! I ate it for lunch every day for a week straight with a grilled cheese!

  11. Alaina says:

    Made this soup for Thanksgiving yesterday and it was a hit! By far the best creamy tomato soup I have ever made, and so easy!

  12. Sofie says:

    A staple in our home!! One of the best soups I’ve ever had. It’s so beyond filling and nutritious too with the nuts, beans, and veggies. We love doing a vegan grilled-cheese night paired with this soup 🙂

  13. Sara says:

    I have made this soup twice now – I can’t get enough! It’s a must have for the chilly winter months and super easy to throw together. Hands down a favorite of mine, thanks Mia!

  14. Meg says:

    ok WOW!!! I was a little skeptical about this soup at first but it has turned out to be one of my favorite gatherednutrition recipes! So cozy to eat during the winter and with how jam-packed it is of nutrients I feel great after eating it and am fueled for the day. I will definitely be making this one again!

  15. Jennifer says:

    You MUST make this recipe!!!! It is SO good! I have stomach issues, so we limit dairy & gluten in our house. I haven’t came across any recipe that was vegan that was as good as this one! I will be making so many more of Mia’s recipes! My fiancé was a huge fan as well!!!!

  16. Sophie says:

    Was so so good! It felt like it took forever to make but I had plenty left over to freeze and take to family. I ended up not putting cashews in it because I forgot them at the store and it was still so so good!

  17. Claire says:

    Loved this soup!! It was so creamy and delicious and was super easy to make!!

  18. Nicole Tammaro says:

    Obsessed with this soup. I make it for my family weekly now. ????

  19. Meg says:

    So yummy! My boyfriend and I are vegetarian and mostly gluten free/dairy free so always search for nutrient packed recipes that are great for workday lunches or dinners and this one blew us away! Such a creamy texture and amazing flavor with a nice balance of proteins, healthy fats, and veggies! We topped with some crispy chickpeas and it was oh so good! Can’t wait to make it again!

  20. Zoe says:

    I just made this soup tonight and I am OBSESSED! If you are debating trying this recipe, I can’t recommend it enough. It was simple to make and it’s the perfect filling soup to keep you warm in the winter. I paired with grilled cheese, and I can’t wait to continue eating this soup throughout the rest of the week. Excited to try more recipes!

  21. Kasey says:

    Out of this world good! And healthy too?!
    Ya’ll have to make this ASAP literally a game changer for fall/winter. Thanks so much Mia – you killed this!!

  22. Julie says:

    So delicious! I am absolutely in love with this recipe. It’s a good one to whip up when you’re craving something warm and hearty. This is definitely one of my new go-to soup recipes!

  23. Haley Duth says:

    Best tomato soup ever! A hit with the whole fam.

  24. Elizabeth says:

    I make this soup seriously once a month and I think I have officially memorized the recipe! My family always requests it 🙂 I love that it has hidden protein from the beans/cashews so it’s more filling than regular tomato soup. We always serve with pesto grilled cheese and it’s my all time favorite meal!

  25. Abby says:

    This soup is super cozy and guilt free. Perfect time to make this since tomatoes are in season! I am officially ready for Fall.

  26. Lindsay says:

    Hey! This sounds fantastic- if I can’t find butterbeans, do you think Chickpeas would work? Thanks ????

  27. Lindsay says:

    …also ☺️, do you happen to know the nutrition facts for this? Thanks ????

  28. Emily says:

    Hands down the BEST soup ever! Love the simplicity of the ingredients. Made this multiple times last winter and was counting down the days for it to be cool enough to make it again. Even better than I remember!

  29. Chicjosselyn says:

    @itsboujeebabyyy:I tried this for tonight’s dinner and I must say it turned out great! I made two batches and ran one over to my mom & dad. My whole family loved it!

    Thank you!

  30. Nini says:

    So good!! Best comfort food for cold days, how much time can I keep this in the fridge?

  31. Kelly says:

    I’m really excited to make this soup but because of the milk sub and beans, would this be a good recipe to freeze? I love soup for a couple of days, but prefer to freeze and defrost it for the next week or week after !

  32. Lily Caddow says:

    Can you use any kind of broth? Chicken?

  33. Lily says:

    Can you use chicken broth?

  34. Kayla says:

    Definitely a recipe we will repeat over and over! SO good! We like our soup a little thicker so I blended the cashews with the water I soaked them in for the milk of choice, then added the beans to the blender after to use less liquid. This is in our top 3 favorite soup/chili recipes now!

  35. Raquel says:

    Very creamy and delicious!

  36. Taylor says:

    This is so so delicious!!

  37. Cheryle says:

    Can you substitute canned organic tomatoes? Also, what is a pesto grilled cheese sandwich?

  38. Cheryle says:

    You can shortcut using the cashews by soaking them in boiling water for
    one hour.

  39. Annie says:

    I didn’t see the nutrition facts! Can you tell me how much sodium per serving? This sounds amazing but my diet is low sodium! Any input would be greatly appreciated!

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Simple. Attainable. Gathered Nutrition.