Creamy Tomato Soup (Vegan)
Soups
Ingredients:
- 6 tomatoes
- 2 small or medium zucchini
- 160 g (1 small) onion
- 1 garlic bulb
- 65 g (½ cup) raw cashews
- 1 bouillon cube
- extra virgin olive oil
- salt and pepper to taste
- fresh basil
Equipments:
Features:
Gluten-Free
Meal Prep Friendly
Grain-Free
Soy-Free
Refined Sugar-Free
Leftover Friendly
Nutrition:
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Leave the garlic cloves unpeeled while roasting — the skins protect them from burning and let them turn soft and sweet, and they'll slip out of their skins easily once roasted.
Instructions:
- Prep the Vegetables: Halve 6 tomatoes, roughly chop 2 small or medium zucchini, halve 1 small onion, and separate 1 garlic bulb into unpeeled cloves.
- Roast: Place all vegetables and 65 g (½ cup) raw cashews on a large roasting tray. Drizzle generously with extra virgin olive oil and season with salt and pepper. Roast at 200°C (400°F) for 30–35 minutes until golden and tender.
- Blend: Squeeze the roasted garlic cloves out of their skins. Transfer all roasted vegetables and cashews to a blender. Add 1 bouillon cube and enough hot water to reach a pourable consistency. Blend until completely smooth.
- Finish: Taste and adjust seasoning. Stir in fresh basil and serve hot with crusty bread.
Notes: Use high-quality canned crushed tomatoes — this is the backbone of the soup and the quality shows through in the final flavor. Fresh basil added after blending (not during cooking) gives the brightest flavor.
Tips: Simmer for at least 15 minutes after adding the tomatoes to develop flavor and mellow acidity. A pinch of sugar helps balance any excess acidity from the tomatoes.
Storage: Refrigerate for up to 5 days or freeze for up to 3 months. The soup tends to thicken when cold — thin with a splash of broth when reheating.
Swaps: Cashew cream can be replaced with coconut cream for a slightly sweeter, tropical note. Fresh tomatoes can be used instead of canned — roast them first for best flavor.
A few ingredients do most of the work in this recipe. The onion adds sweetness and depth as it cooks down. The raw cashews blends into a rich, creamy base that stands in for dairy. The tomatoes adds bright acidity and juicy body. The or medium zucchini adds moisture and a mild vegetal note.
Creamy Tomato Soup (Vegan)
Ingredients:
- 6 tomatoes
- 2 small or medium zucchini
- 160 g (1 small) onion
- 1 garlic bulb
- 65 g (½ cup) raw cashews
- 1 bouillon cube
- extra virgin olive oil
- salt and pepper to taste
- fresh basil
Equipments:
Features:
Why These Ingredients:
A few ingredients do most of the work in this recipe. The onion adds sweetness and depth as it cooks down. The raw cashews blends into a rich, creamy base that stands in for dairy. The tomatoes adds bright acidity and juicy body. The or medium zucchini adds moisture and a mild vegetal note.
Prep:
Leave the garlic cloves unpeeled while roasting — the skins protect them from burning and let them turn soft and sweet, and they'll slip out of their skins easily once roasted.
Instructions:
- Prep the Vegetables: Halve 6 tomatoes, roughly chop 2 small or medium zucchini, halve 1 small onion, and separate 1 garlic bulb into unpeeled cloves.
- Roast: Place all vegetables and 65 g (½ cup) raw cashews on a large roasting tray. Drizzle generously with extra virgin olive oil and season with salt and pepper. Roast at 200°C (400°F) for 30–35 minutes until golden and tender.
- Blend: Squeeze the roasted garlic cloves out of their skins. Transfer all roasted vegetables and cashews to a blender. Add 1 bouillon cube and enough hot water to reach a pourable consistency. Blend until completely smooth.
- Finish: Taste and adjust seasoning. Stir in fresh basil and serve hot with crusty bread.
