Vegetarian Vegan Creamy Tomato Soup

This soup builds its silky texture from a base of soaked, blended cashews rather than any dairy, and it delivers all the comfort of the classic version without missing a beat. Onion and garlic get sautéed until deeply fragrant, then tomato paste, smoked paprika, and dried oregano are worked in until they turn rich and caramelized before the whole peeled tomatoes and vegetable broth go in for a long simmer. Once everything breaks down, an immersion blender turns the whole pot velvety-smooth, and that cashew cream stirred in at the end gives it a luxurious, almost bisque-like body. A touch of sugar rounds out the tomatoes' acidity, so the final bowl is warm, deeply savory, and balanced rather than sharp. Ladle it up with fresh basil and crusty bread on the side, and you've got a plant-forward starter or main that fits neatly into a vegetarian spread. It's the kind of cozy, from-scratch soup you'll want on repeat all season.

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