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Creamy Tomato Soup (vegan)
Soups
What You’ll Need:
🍅 6 tomatoes
🥒 2 small/medium zucchini
🧅 1 small onion
🧄 1 garlic bulb
🥜 1/2 cup raw cashews
🧂 1 bouillon cube
🛢️ Extra virgin olive oil
✨ Salt and pepper to taste
🌿 Fresh basil
Features:
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Nutrition:
*Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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How You’ll Make It
- Prep the Veggies: In a large pot, heat the olive oil over medium heat. Add the chopped onions and garlic, sautéing for 3-5 minutes until fragrant and translucent.
- Cook the Zucchini and Tomatoes: Add the chopped zucchini and tomatoes to the pot, stirring occasionally. Cook for 5-7 minutes, allowing the tomatoes to release their juices and the zucchini to soften.
- Add the Cashews and Bouillon: Stir in the soaked cashews and bouillon cube. Pour in enough water to just cover the vegetables (about 2-3 cups), bring to a simmer, and cook for an additional 10-15 minutes until everything is tender.
- Blend the Soup: Remove the pot from heat. Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the mixture to a regular blender in batches.
- Season and Adjust: Return the soup to the pot (if using a blender), and season with salt and pepper to taste. Adjust the consistency by adding more water or broth if it's too thick.
- Serve: Ladle the soup into bowls, drizzle with a bit of extra virgin olive oil, and garnish with fresh basil. Enjoy with some crusty bread or a side of crackers!
Notes, Tips, Storage, & Swaps
Creamy Tomato Soup (vegan)
4
10 min
20 min
Ingredients:
🍅 6 tomatoes
🥒 2 small/medium zucchini
🧅 1 small onion
🧄 1 garlic bulb
🥜 1/2 cup raw cashews
🧂 1 bouillon cube
🛢️ Extra virgin olive oil
✨ Salt and pepper to taste
🌿 Fresh basil
Features:
No items found.
Instructions:
- Prep the Veggies: In a large pot, heat the olive oil over medium heat. Add the chopped onions and garlic, sautéing for 3-5 minutes until fragrant and translucent.
- Cook the Zucchini and Tomatoes: Add the chopped zucchini and tomatoes to the pot, stirring occasionally. Cook for 5-7 minutes, allowing the tomatoes to release their juices and the zucchini to soften.
- Add the Cashews and Bouillon: Stir in the soaked cashews and bouillon cube. Pour in enough water to just cover the vegetables (about 2-3 cups), bring to a simmer, and cook for an additional 10-15 minutes until everything is tender.
- Blend the Soup: Remove the pot from heat. Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the mixture to a regular blender in batches.
- Season and Adjust: Return the soup to the pot (if using a blender), and season with salt and pepper to taste. Adjust the consistency by adding more water or broth if it's too thick.
- Serve: Ladle the soup into bowls, drizzle with a bit of extra virgin olive oil, and garnish with fresh basil. Enjoy with some crusty bread or a side of crackers!
