Vegan Creamy Tomato Soup

Total time50 min

Prep time15 min

Cook time35 min

This soup gets its silky, velvety texture from a homemade cashew cream, blended smooth and stirred into a deeply savory tomato base. Onion and garlic build the foundation, while tomato paste, smoked paprika, and oregano get toasted right in the pot to deepen the flavor before the tomatoes and broth go in. A long simmer lets everything meld together, and a spin with the immersion blender turns it into that classic, spoon-coating consistency everyone loves in a good tomato soup. A touch of sugar balances the acidity, and fresh basil on top adds a bright, herbal finish. Ladle it into bowls with crusty bread on the side for dunking, and you've got a cozy, comforting bowl that fits perfectly into a plant-based kitchen.

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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
salt and pepper, to taste

For serving

fresh basil leaves (optional)
crusty bread, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.

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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