Easy Vegan Creamy Tomato Soup



Confession: Cream of tomato soup is my one true love.

I could eat it for every meal, with or without a sandwich or salad on the side. I LOVE the texture, the taste, the way the tart tomato flavor hits the back of my tongue before the warm soup travels down my throat.

Too graphic? My bad.

But I really do love it, even on my sickest of days, it is what I crave, which is a big no-no because it contains dairy (and you don’t need dairy when you’re sick!).

After finishing off a carton of the Trader Joe’s Organic Cream of Tomato soup last week, I decided it was time for me to take a vegan spin on the old classic. I’m a lightweight lactose intolerant individual and I shouldn’t be eating dairy, in fact I can resist cheese, ice cream, all the naughtiest of the dairy products, and still will down a bowl of cream of tomato soup in seconds.

This recipe is effortlessly easy when it comes to vegan recipes, with very few products. I use cashew cream instead of milk or heavy cream for the perfect texture. In fact, you can even make the cashew cream ahead of time and use it to whip up this soup on a rainy day.

Try it out, let us know what you think!


One cup raw cashews

28 oz can of stewed tomatoes

3 garlic cloves, minced

1 small onion, diced

4 dried basil leaves (or a handful of fresh ones)

1 bay leaf

1/2 cup vegetable stock

1-2 teaspoons hungarian paprika

a little salt and pepper

olive oil

1. In a large pot, bring water to boil and boil the raw cashews for about five minutes.

2. Strain the cashews, reserving about one cup of the hot water.

3. Blend the cashews and the hot water in your blender until completely smoothy and creamy. There should be no cashew chunks left. Meanwhile, heat a couple tablespoons of olive oil and begin sautéing the onion.

4. After a couple minutes, when the onions start to gain some color, add in the garlic and continuing sautéing for 2-3 more minutes.

5. Add in the tomatoes, vegetable stock, basil leaves, hungarian paprika, bay leaf, and salt and pepper, and simmer on low, covered, for 15-20 minutes.



6. Transfer the cashew cream to a separate container so that your blender is free. You should have about 1 and 1/3 cup of cashew cream. You will only be using about 2/3-1 cup of the cashew cream, the rest you can store for later use.

7. Remove the bay leaf from the pot and CAREFULLY pour the tomato mixture in the blender and blend until completely smooth.

8. Pour the tomato mixture back into the pan, add the cashew cream, and continue simmering on low for another 10 minutes. Reduce heat and let cool slightly before serving.


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