Vegan Cream of Tomato Soup
The ultimate comfort food, this Vegan Cream of Tomato Soup is creamy, rich, and bursting with fresh tomato flavor. Perfect for a cozy dinner or a quick lunch, it’s an easy weeknight meal that’s sure to satisfy your cravings. Make it tonight for a heartwarming experience!
Equipment
- Mixing Bowl
- Chef's Knife
- Large Pot
- Wooden Spoon
- Blender
- Frying Pan
- Food Processor
Ingredients
- 1 cup whole raw cashews
- 1/3 cup olive oil
- 2 garlic cloves crushed
- 3 pounds heirloom tomatoes scored and very roughly chopped
- 1 teaspoon sea salt
- 2 sprigs fresh basil plus more for garnish
Instructions
- Step 1: Start by bringing 1 and 1/2 cups of water to a boil in a kettle. This initial step is crucial for soaking the cashews. Once the water is boiling, carefully pour it over the cashews in a heatproof bowl and allow them to soak for 15 minutes. This soaking process is essential for achieving the creamy consistency.
- Step 2: While the cashews are soaking, heat a large saucepan over medium-low flame. Pour in the olive oil and allow it to warm up. Add the crushed garlic cloves to the oil, letting them gently infuse the oil. Keep an eye on them, stirring occasionally until they turn golden brown on all sides. This should take about 3 to 4 minutes. Once done, remove the garlic and discard it. This step ensures that your soup will have a wonderful aromatic base without the sharpness of raw garlic.
- Step 3: Next, carefully add the chopped heirloom tomatoes and all their juices into the pan. Stir in the sea salt and arrange the tomatoes in an even layer. Nestle the fresh basil leaves on top. Cook this mixture over medium heat, stirring occasionally. After about 5 minutes, the tomatoes should be releasing their juices and becoming tender yet still al dente. Remove the basil leaves and discard them at this point, as they will have imparted their flavor into the soup.
- Step 4: Once the tomato mixture is ready, transfer the soaked cashews along with their soaking liquid into a high-speed blender or food processor. If you want a two-tone effect in your soup, add 1 cup of the tomato mixture to the blender and blend until smooth. Reserve 1/2 cup of this mixed cashew-tomato cream for drizzling later. This step is crucial for achieving a beautiful presentation.
- Step 5: Add the remaining tomato mixture and liquid to the blender with the cashew cream and puree until everything is fully combined and smooth. Watch as the vibrant red color emerges from the blend, indicating the deliciousness that awaits.
- Step 6: Divide the soup evenly between 4 bowls, and drizzle the reserved cashew-tomato cream on top. This not only enhances the visual appeal but adds an extra layer of creaminess to each serving.
- Step 7: For the finishing touch, garnish each bowl with a drizzle of olive oil and torn pieces of basil leaves. This step brings freshness and aroma that beautifully complements the creamy soup.
- Step 8: Serve the soup warm or at room temperature, allowing the flavors to shine through. Enjoy every spoonful of this delightful Vegan Cream of Tomato Soup, and relish the comfort it brings.
Notes
- Moderate FODMAP: This recipe is moderate FODMAP because of the cashews. If you’re sensitive to cashews, you can reduce the total quantity to 1/3 of a cup. It will just be slightly darker in hue.