Vegan Cream Of Tomato Soup Recipe Info
We’ve jotted down some key bits of important information about our vegan cream of tomato soup recipe that we think you need to know before we get started.
Serves: 4
Prep Time : 15 minutes
Cook Time: 35 minutes
Nutritional Information (per serving):
Please note: Nutritional values are estimates and can vary based on specific ingredients and brands used.
– Calories: 175 – 200 kcal
– Carbohydrates: 18 – 22g
– Protein: 6 – 8g
– Fat: 8 – 10g
– Fibre: 4 – 5g
Vegan Cream Of Tomato Soup Recipe Ingredients
For the Soup
- 2 tbsp of extra virgin olive oil
- 1 large diced yellow onion
- 2 cloves of minced garlic
- 1/2 a tsp of dried oregano
- 1/4 tsp of dried thyme
- 1/4 cup of nutritional yeast
- 2 (411g) cans of undrained diced tomatoes, fire-roasted or regular
- 4 cups of good quality vegetable broth
- 1/4 cup of raw cashews (for extra creaminess and richness)
- 1 tbsp of balsamic vinegar
- 1/2 a tsp of sea salt
- 1/4 tsp of black pepper
- Pinch of brown sugar
For the Cashew Crème Dollop
- 1/2 a cup of raw cashews
- 3 tbsp of cold water
- 1/4 tsp of fine sea salt
- 1 tsp of lemon juice
Vegan Cream Of Tomato Soup Recipe Cooking Instructions
1. Prepare The Cashew Nuts
- Soup Cashews: Place the 1/4 cup of cashew nuts in a small bowl and cover them with hot water. Let them soak for at least 15 minutes. Drain before use.
- Cashew Creme: Place 1/2 a cup of cashews in a separate small bowl and cover with boiling water. Let them soak for at least 30 minutes, or up to an hour. Drain well.
2. Sauté Aromatics
- In a large pot or dutch oven, heat the olive oil over medium heat.
- Add the diced onion and sauté for 5-7 minutes until soft and translucent.
- Add the minced garlic, oregano, and thyme. Cook for 1 minute until fragrant, stirring constantly.
3. Simmer The Soup
- Add the fire-roasted diced tomatoes (undrained), vegetable broth, nutritional yeast, balsamic vinegar, salt, and pepper to the pot.
- If using the soaked cashews for the soup, drain them and add them now.
- Bring the mixture to a boil, then reduce the heat, cover, and let it simmer for 20 minutes, allowing the flavors to meld.
4. Blend The Soup
- Remove the soup from the heat.
- Carefully transfer the soup mixture to a high-speed blender (you may need to do this in batches) or use an immersion blender directly in the pot.
- Blend until completely smooth and creamy. If using a high-speed blender, be sure to vent the lid and cover it with a towel to prevent steam pressure build-up.
- Taste and adjust seasoning (more salt, pepper, or a pinch of sugar if the tomatoes are very acidic). Return to the pot to keep warm.
5. Create The Cashew Crème
- Combine the drained 1/2 a cup of soaked cashews, 3 tablespoons of cold water, 1/4 tsp of salt, and lemon juice (if using) in a small blender or food processor.
- Blend until perfectly smooth and thick, adding an extra teaspoon of cold water at a time if necessary to reach a thick, pourable, yogurt-like consistency for the dollop. This is your Cashew Crème.
6. Serve
- Ladle the hot soup into bowls.
- Using a small spoon, place a generous dollop of the Cashew Crème directly on top of the centre of each serving of soup.
- The Caavakushi team strongly recommends swirling the dollop slightly with a toothpick for an elegant finish. Also adding garnish with a sprig of fresh finely chopped basil or a drizzle of olive oil.
Vegan Resources
- Caavakushi Vegan Food Recipes
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- Caavakushi Vegan Newsletter & Free 7 Day High-Protein Vegan Meal Plan
- Vegan Stuff Podcast With Caavakushi
- Caavakushi Vegan Search Engine
- Best Vegan Recipe Books
- Best Vegan Wines & Alcohol
- Best Vegan Food & Supplements
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