Vegan Tomato Soup with Cashew Cream

I am lactose intolerant and tomato soup is one of those dishes that is usually made with cream but this recipe saved me. Thanks to the great new vegan cheeses I can have grilled cheese with this delicious soup.

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Vegan Tomato Soup with Cashew Cream

This recipe for Vegan Tomato Soup is so delicious you won't miss the dairy.
Course Soup
Cuisine American
Prep Time 8 minutes
Cook Time 20 minutes
Servings 4
Calories 148kcal

Equipment

  • Blender

Ingredients

  • 1 tbsp olive oil
  • 1 small red onion diced
  • 1 28 oz can whole peeled tomatoes
  • 1 cup water
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp sweet paprika
  • kosher salt to taste
  • 1/3 cup light coconut milk

Cashew Cream

  • 1/2 cup cashews soaked in boiling water for 1 hour
  • 1/2 cup reserved liquid from soaking cashews

Optional Toppings

  • freshly ground black pepper
  • basil leaves julienned
  • garlic croutons

Instructions

  • Heat olive oil in a heavy-bottomed pot, over medium-low heat. When the pot is hot, add onions and cook for 6 to 8 minutes, until the onions are soft. Stir often to keep the onions from burning.
  • Add the entire can of whole tomatoes, including the liquid, and 1 cup of water. Using the back of a wooden spoon, gently smash the tomatoes. Add dried oregano, dried basil, paprika, and a pinch of kosher salt. Raise the heat to medium and bring everything to boil then reduce to simmer. 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.
  • Return soup to pot and stir in coconut milk.

Cashew Cream

  • Blend soaked cashews with the reserved liquid until smooth.
  • Serve in bowls with black pepper, basil leaves, croutons and cashew cream, if you like.

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