Description
This vegan tomato soup recipe is rich, creamy, velvety smooth, and insanely delicious. It has all of the comforts of classic canned soup but with the lively flavor and aromatics of some key fresh ingredients. .
Ingredients
1/2 cup cashews, soaked
1–2 tablespoons olive oil
1 cup sweet onion, diced
3/4 cup celery, diced
3 cloves garlic, diced
28 oz. can of crushed tomatoes
4 cups vegan chicken stock
1 teaspoon oregano, dried
1/2 teaspoon paprika
2 tablespoons fresh parsley, chopped
1 tablespoon light brown sugar
1 teaspoon of salt
Toppings – vegan sour cream, vegan yogurt, fresh basil, croutons, fresh ground pepper, vegan shredded cheese
Instructions
1. Put cashews in a bowl or jar, cover with water and soak for about 2 hours. If you’re short on time, you can speed soak the cashews in boiling water for 20 minutes.
2. Heat a large pot over medium heat and add the olive oil. Saute the onion, garlic, and celery until tender and translucent, about 5 miutes.
3. Set aside 1/2 cup of the vegan chicken broth and then add the rest of the broth to the pot along with the tomatoes, parsley, oregano, paprika, and light brown sugar. Bring to a boil. Turn heat down to low and allow to simmer uncovered for 15 minutes.
4. Drain soaked cashews and place in a full size, high-speed blender along with the 1/2 cup of chicken broth you set aside. Blend until smooth and creamy.
5. Carefully transfer the hot soup from the pot into the blender and blend everything together until smooth. Taste soup and decide if you want to add the teaspoon of salt. If so blend again just to mix in.
6. Transfer the soup back to the pot. Use a ladle to scoop into bowls and serve with topping like vegan sour cream, vegan yogurt, croutons and/or fresh basil.
Notes
- If you don’t have 2 hours to soak the cashews, you can speed-soak them in very hot water for 20 minutes.
- You can substitute 1/2 cup of coconut milk for the cashews.
- Store in an air-tight container in the refrigerator for 3-4 days.
- You can us smoked paprika instead of regular paprika if you like.
- This tomato soup does not freeze well as the cashew cream may separate.
- You can substitute fresh basil for the parsley or add both!
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: vegan tomato bisque, vegan creamy tomato soup