Creamy Vegan Tomato Soup is ultra thick and creamy using cashews instead of coconut milk or heavy cream. It is Rich, Healthy, made with no broth and comes together in under 30 minutes!
¼teaspoonred pepper flakesmore or less, depending on taste
½teaspoonground black pepper
2 to 3teaspoonssugarI added 3 teaspoons
½cupchopped fresh basil leaves
Instructions
Place a medium sized sauce pan over medium heat and add olive oil. When hot, add chopped onion, garlic and ¼ teaspoon salt. Cook, stirring occasionally, until onions begin to turn golden (about 3 minutes).
Add in tomatoes (along with all the juices), cashews, Italian seasoning, red pepper flakes, black pepper, remaining salt and sugar. Stir with a spoon, breaking the tomatoes lightly, cover and cook for about 20 minutes.
Remove from heat and using an immersion blender, blend all ingredients, until very smooth OR transfer all ingredients into a blender (let cool soup cool for 5 minutes before transferring), blend until very smooth (be careful when blending hot liquid) and transfer mixture back into the pot.
(Immersion blender takes a while and might get messy with soup splashing out if the pot isn’t big enough, so we recommend using a normal blender)
Stir in chopped basil. Serve with toasted crusty bread for dipping.
Video
Notes
Blend until very smooth – Cashews might take a touch longer to blend well, so make sure to puree well for a silky smooth soup.Blender – You can use a good quality immersion blender or regular blender like Vita mix (immersion blender takes a while and might get messy with soup splashing out if the pot isn’t big enough).