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. This recipe for Vegan Tomato Soup is so delicious you won’t miss the dairy.
Vegan Tomato Soup with Cashew Cream
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
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.
Nutrition
Calories: 148kcal | Carbohydrates: 9g | Protein: 3g | Fat: 12g | Saturated Fat: 3g | Sodium: 23mg | Potassium: 158mg | Fiber: 1g | Sugar: 2g | Vitamin A: 246IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg
