Vegan Tomato Soup
This Vegan Tomato Soup is a comforting blend of fresh tomatoes and creamy cashews, perfect for cozy nights and quick weeknight meals.
Ingredients
Base Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups ripe tomatoes, diced (fresh or canned) If using fresh tomatoes, adding lemon juice gives extra zest.
- 1 cup vegetable broth
- 1 cup raw cashews, soaked for at least 2 hours Soaking creates a creamy texture.
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and cook for an additional 1 minute until fragrant.
Cooking
- Stir in the diced tomatoes. Allow the mixture to simmer for about 10 minutes, letting the tomatoes release their juices.
- Carefully add the vegetable broth and soaked cashews to the pot. Blend until the soup is velvety smooth using an immersion blender or standard blender.
- Return the soup to the pot if using a standard blender. Season with salt and pepper as desired.
Serving
- Serve warm, garnished with fresh basil leaves.
Notes
For quick soaking of cashews, cover them with boiling water for an hour. You can add other vegetables or spices like red pepper flakes for extra flavor.