Low Sugar Vegan Creamy Tomato Soup

Total time50 min

Prep time15 min

Cook time35 min

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Ingredients

4 servings

For the cashew cream

1 cup raw cashews
Freshness Guaranteed Whole Cashews Unsalted Freshness Guaranteed Roasted & Salted Whole Cashews Great Value Roasted Cashews With Sea Salt Roasted Salted Cashews, 7 oz SOUTHERN GROVE Deluxe Whole CASHEWS Unsalted
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1 cup boiling water

For the soup

2 tbsp olive oil
1 medium yellow onion, diced
4 garlic cloves, minced
2 tbsp tomato paste
1 tsp dried oregano
½ tsp smoked paprika
¼ tsp red pepper flakes (optional)
2 cans (28 oz each) whole peeled tomatoes
2 cups vegetable broth
1 tsp sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
salt and pepper, to taste

For serving

fresh basil leaves (optional)
crusty bread, for serving (optional)

Instructions

1
Place the cashews in a heatproof bowl and pour the boiling water over them. Let soak for 15 minutes, then drain.
2
Transfer the drained cashews to a blender with 3/4 cup fresh water and blend on high until completely smooth and creamy, about 2 minutes. Set aside.

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