Creamy Tomato Soup with Cashew Cream

Oil Free | Gluten Free

If you ask me, there is nothing more comforting than a hot bowl of creamy tomato soup. Tomato soup is one of my favorite soups to enjoy and when I first went vegan, I was surprised to discover the typical store-bought tomato soup is usually not vegan. This is because it usually includes ingredients like whipping cream and chicken broth, but it is so easy to veganize with few ingredient swaps. You heard me right, we are going to veganize this creamy tomato soup with homemade cashew cream, and vegetable broth. The good news? It will be just as rich and creamy. This creamy tomato soup is loaded with fresh herbs and vegetables. The secret ingredient in this recipe is easily the homemade cashew cream. It enhances this soup with a rich taste and texture transforming it from mediocre to fantastic. Have this creamy tomato soup with cashew cream as a main or side dish or have alongside a pressed grilled cheese!

Recipe Overview & Features

• Easy comfort dish
• Adaptable
• Budget friendly
• Gluten free

What you need

For the cashew cream

• Raw Cashews
• Water

For the tomato soup

• Tomatoes
• Vegan butter or olive oil
• Yellow onions
• Garlic cloves
• Vegetable broth
• Bay leaves
• Fresh basil
• Salt
• Pepper

How to make Creamy Tomato Soup with Homemade Cashew Cream

Start with the cashew cream. Go ahead and soak the cashews for 1 hour. I recommend using boiling water to cut the wait time down or eliminate the wait time completely by soaking in advance. Drain your soaked cashews, then pour into a blender and add 1 cup of water. Blend until the consistency is creamy and smooth. No cashew chunks should remain. Set this aside. Time to prepare your ingredients for the soup. Start by washing, weighing, and chopping your fresh tomatoes. You can also use canned tomatoes for this recipe if you prefer. Set aside. In a large pot, melt butter. Add the chopped onions and garlic, then sauté. This will take about 8 minutes-onions should be translucent but not caramelized. Add the tomatoes and continue to cook until the onions and tomatoes are completely softened, about 15-20 minutes. Once your tomatoes have softened, add the vegetable broth, bay leaves, basil, salt and pepper. Cook over medium heat about 30 minutes. You should smell garlic and basil fill the air. Remove and dispose of the bay leaves. At this point, it is time for you to add your cashew cream. Pour the cashew cream into the pot. Now blend using your standard blender or an immersion blender until the soup is smooth and creamy. Serve this immediately while warm or simmer on low until ready to be enjoyed. Garnish with fresh chopped basil and halved cherry tomatoes, then a drizzle of cashew cream.