When I realized that my favorite creamy tomato soup from the store was full of glucose, red-40 and suspicious tomato powder, I knew it was time for me to break out my apron and come up with a healthier and tastier alternative. And so, I did.
By the use of cashew cream, roma tomatoes and garlic, I created a soup that keeps everyone going back for seconds (even my picky eater kids!). This soup is naturally vegan and in my opinion, cashew cream is a much better tasting creamy thickener than regular cow cream! It has an amazing nutty flavour that is subtle and sweet.
After years of getting my hormones in order, clearing my skin and figuring out what I should eat with caution, I realized that items such as milk, yogurt, cream cheese and sour cream were no longer a daily option for me. And to be honest, I don’t like the taste of dairy milk anyways, so this was okay with me, EXCEPT…
It meant I could not enjoy some of my favorite foods easily and pain free.
Cashew cream is basically softened cashews blended with water to create an extremely thick white cream that isn’t flavour forward and works incredible as a dairy free alternative.
I have made this soup many times for friends and family who are very DF and almost didn’t believe me when I said there was no dairy in it.
Why Cashews?
Removing certain dairy items from my diet has been amazing and more than doable because of cashews. When cashews are blended with some water, they create a smooth cream that works beautifully in soups, dips, sauces, smoothies, desserts, etc.
I do not like the coconut flavour so many dairy free items lean on AND I also do not appreciate how so many dairy free items you buy at the store are filled with synthetics oils and gums, sunflower oils, soybean oils and lots of other junk I don’t want in my body.
Cashews are clean and amazing because:
- They are not flavour forward like almonds or coconut so they work well in being developed into any flavour you like.
- Cashews are full of good fats, therefore, creating a beautiful cream that holds it shape and doesn’t seperate.
- Rich in fibre and protein.
- Incredible in aiding blood sugar control!
- Keeps you satisfied.
Creamy Vegan Tomato Soup Ingredients
- Olive Oil: Use either dark or light olive oil here. If you enjoy that more robust flavour, use dark olive oil!
- Garlic: A must for this recipe. I use about 3 cloves but sometimes more if we are fighting a cold. Garlic will add to both the taste and smell.
- Tomato Paste: A thick, robust paste that really adds some punch to this recipe.
- Roma Tomatoes: Use any tomatoes you prefer. I like roma because they are affordable and have a gentle flavour that is not heavily acidic.
- Thyme/Basil: Adds those beautiful herb flavours!
- Vegetable Broth: Typically, I use a sodium free broth here and salt it to my preferred taste. Feel free to use chicken broth here if you are not looking for a vegan option!
- Maple Syrup: This adds just enough sweetness to cut heavy acidity in this soup gently.
- Salt: For the flavour! I always use sea salt.
- Cashew Cream: A blend of soft cashews and water in a high speed blender to make a soft cream to thicken up this soup with.
This soup is made by using my Cashew Cream recipe! It is the perfect dairy alternative PLUS so many of my friends and family tell me they prefer it over traditional dairy!
Make an extra batch, this soup freezes beautifully for up to 4 months and easily thaws for a last minute meal!
How To Make Creamy Vegan Tomato Soup
This recipe requires a batch of my cashew cream. There is a quick option and an overnight option. The cashews needs to soak for a long period time or under heat to soften so they will blend down easily and seamlessly. We do not want ANY chunks here!
If you do not want to use cashew cream and prefer a traditional cow cream, go right ahead and use that instead.
STEP 1: COMBINE AND HEAT YOUR INGREDIENTS
In a medium sized pot, heat your olive oil and garlic on medium low until fragrant. Add in your tomato paste, tomatoes and herbs. Continue to stir, increasing the heat a little bit. Combine and stir in the rest of your ingredients (minus the cashew cream) and increase your heat to high. Let this sit and simmer, stirring every few minutes.
STEP 2: BLEND
Turn down your heat and using a hand blender, blend your soup until desired consistency. I like it quite creamy!
STEP 3: CASHEW CREAM
Once your soup has sat a few minutes at a low heat, add in your cream. If your soup it very steamy and too hot, it will shock the cream and cause it to separate. Let the soup reduce in heat before this step for the best results! Salt and pepper to taste.
STEP 4: ENJOY
Eat right away with some sliced sourdough and butter.
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How To Store
Store in an airtight container in the fridge for 7 days or freeze for up to 4 months.
If you enjoyed this recipe, be sure to share and tag me @sarahthereseco on Instagram and come back here to rate and leave a comment!
Creamy Vegan Tomato Soup
Ingredients
- 2 Tablespoons Olive Oil
- 3 Cloves Minced Garlic
- ยฝ Cup Tomato Paste
- 3 Cups Diced Tomatoes (Roma or other)
- 1 Teaspoon Thyme
- ยฝ Teaspoon Basil
- 4 Cups Vegetable Broth
- 1ยฝ Tablespoons Maple Syrup
- 1 Teaspoon Salt
- 1 Batch Cashew Cream
- Salt and pepper to taste
Instructions
- In a medium sized pot on low heat, add the olive oil and minced garlic. Stir and let cook until fragrant (do not let the garlic brown at all!).
- Mix in tomato paste and bring heat up to medium/low. Stir for 2 minutes and then add in your diced tomatoes, thyme and basil. Continue to stir for a few more minutes!
- Add in the broth, maple syrup and sea salt and stir once more. Bring heat up to medium for 10-15 minutes, stirring every few minutes. Let it simmer a bit here.
- Using a hand blender (or you can put your soup into a blender) blend your soup until it reaches your desired consistency. Some people like chunks of tomatoes but I like it very creamy so I really take my time to make sure it is fully blended.
- With your soup in your pot on low, add in your cashew cream and stir. I love this part because those creamy swirls are to die for! Ensure the soup is not too hot for this step. It will shock and separate the cream. Wait for the soup to cool down a bit before adding the cream.
- Have a taste test and add in salt and pepper to your liking.
- Serve right away and enjoy! Store in an airtight container in the fridge for 7 days or freeze for up to 4 months.
this is the best soup ever!!!! xoox