Creamy Tomato Soup (Vegan)
Soups
Ingredients:
- 6 tomatoes
- 2 small or medium zucchini
- 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:
- Large pot or Dutch oven
- Immersion blender or countertop blender
- Knife and cutting board
Features:
20 minutes or less
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Leftover Friendly
Meal Prep Friendly
Nutrition:
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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.
Creamy Tomato Soup (Vegan)
Ingredients:
- 6 tomatoes
- 2 small or medium zucchini
- 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
Features:
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.
