Vegan Easy Creamy Tomato Soup

Preparation time
8 mins
Cooking time
20 mins


  • 1 tbsp olive oil
  • 1 small red onion, diced
  • 800g tinned peeled plum tomatoes
  • 250ml water
  • 2 tbsp Geo Watkins Mushroom Ketchup
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp sweet paprika
  • salt to taste
  • 80ml light coconut milk

To serve:

  • freshly ground black pepper
  • basil leaves
  • cashew cream


  1. Heat your oil in a heavy-bottomed pot, over medium-low heat.
  2. Once the pot is hot, add onions and cook for until the onions are soft. Stir often to keep the onions from burning.
  3. Add your tomatoes, including the liquid, and 1 cup of water. Now. using the back of a wooden spoon, gently smash the tomatoes.
  4. Next, add dried oregano, dried basil, paprika, and a pinch of kosher salt. Raise the heat to medium and bring everything to boil.
  5. Now, add in your Geo Watkins Mushroom Ketchup.
  6. Let soup simmer for 8 to 10 minutes. Turn off heat. Let the soup cool off for 5 minutes before transferring to a blender to blend.
  7. Return soup to pot and stir in coconut milk.
  8. Enjoy!