Description
I don't know about you, but it is DEFINITELY soup weather here in the Pac NW. So I made the ultimate comfort soup, my creamy Vegan Tomato Soup.
Ingredients
Scale
- 3/4 cup raw unroasted cashews
- 1 medium white onion, diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 can San Marzano tomatoes, 28 oz, with juice
- 1/2 tsp paprika
- 1/4 tsp salt
- 1/4 tsp ground pepper
- 3 Tbs rolled oats
- 3 tsp brown sugar
- fresh basil for garnish
Instructions
- Soak cashews in hot water while preparing soup
- Saute diced onion in a soup pot using a splash of veg broth or water
- Stir in diced celery and cook until onions are translucent
- Stir in minced garlic, stir 30 seconds
- Add veg broth and stir to combine
- Add tomatoes, breaking up any large pieces as you go
- Season, stir to combine and increase heat to just boiling
- Add oatmeal and reduce heat to med-low, simmer 45 min
- Add 1 to 3 tsp of brown sugar, taste as you go
- Add any additional seasonings if desired, taste as you go
- Blend the soup until it's silky smooth
- Drain cashews and add to blender along with 1/2 cup hot water
- Blend cashews until silky smooth, scraping down sides as needed
- Stir 1/2 cup cashew cream into soup and mix well
- Serve with toasted croutons or vegan grilled cheese sammies
- Garnish with fresh basil
Notes
Keywords: vegan tomato soup