Low Iodine Vegan Creamy Tomato Soup
Total time50 min
Prep time15 min
Cook time35 min
4.9(28)
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Learn more →Ingredients
4 servings
For the cashew cream
- 1 cup raw cashews
- 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
- 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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