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–+ servings

Creamy Vegan Tomato Soup

My favorite soup! It is made creamy from cashews and is beautifully flavoured using garlic, roma tomatoes and herbs. Your guests may even lick their bowls when they are done!
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Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6 Servings

Ingredients

  • 2 Tablespoons Olive Oil
  • 3 Cloves Minced Garlic
  • ½ Cup Tomato Paste
  • 3 Cups Diced Tomatoes (Roma or other)
  • 1 Teaspoon Thyme
  • ½ Teaspoon Basil
  • 4 Cups Vegetable Broth
  • 1½ Tablespoons Maple Syrup
  • 1 Teaspoon Salt
  • 1 Batch Cashew Cream
  • Salt and pepper to taste
US Customary - Metric

Instructions

  1. 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!).
  2. 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!
  3. 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.
  4. 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.
  5. 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.
  6. Have a taste test and add in salt and pepper to your liking.
  7. Serve right away and enjoy! Store in an airtight container in the fridge for 7 days or freeze for up to 4 months.