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Creamy Tomato Soup [Vegan]
This soup is simple to make but what you get is a symphony of fall flavors. To ensure creaminess, use a stand up blender and not a hand-held or stick blender.
Ingredients You Need for Creamy Tomato Soup [Vegan]
How to Prepare Creamy Tomato Soup [Vegan]
- On stove top heat up the olive oil on medium-high. When the oil is ready, reduce heat and add the onions and garlic. Sauté them in the oil until soft, for about 2 minutes.
- Add the carrots, oregano, basil leaves and salt and mix with the onions and garlic. Sauté for another 2 minutes.
- Add the cherry tomatoes and mix well. Cover and allow to cook on medium for 10-15 minutes or until the tomatoes are soft and cracked. Then mash the tomatoes with a fork or potato masher.
- Add the tomato pulp. Add the heated vegetable stock/broth (start with 2 cups) and mix. Add the miso and tomato paste and mix again.
- Add and stir in the raw cashews and nutritional yeast flakes. Adjust the heat to bring to a boil, then reduce to a gentle boil and cover. Let this cook for 20 minutes, mixing from time to time.
- When the cashews are soft and puffy (test one to see) transfer the soup into a high speed stand-up blender. Blend on high until super creamy and there are no traces of cashew left. For a creamy soup, I do not recommend using a hand-held or a stick blender in this recipe.
- Pour the blended soup back into the pot and adjust by adding a bit more broth / stock if you prefer it more fluid (option).
- Serve into bowls. Can top with toasted chopped nuts, seeds, hot pepper flakes, ground pepper and/or herbs of choice. Serve with crusty toasted bread or wholesome crackers.
Notes
- For a more fluid soup, add more broth/stock at the end, after blending the soup. For better texture & flavour, I recommend to heat up the stock/broth, on stove top or in microwave, prior to adding it to the soup.
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