Vegan Tomato Soup with Cashew Crema

Vegan Tomato Soup with Cashew Crema

It’s cold outside so we’re cooking up some cozy comfort food today!

This soup is everything you dream a tomato soup to be! It’s rich and creamy, yet it won't weigh you down. It’s bursting with amazing tomato flavor. In the summertime, we use a variety of fresh tomatoes from the market for this recipe. In winter, the cherry tomatoes work great.

Serve with a delicious crusty bread for dipping, or for an EXTRA comforting meal….a grilled cheese sandwich makes for a classic combo.

Here’s Why we love this…

Tomato Nutrition

Tomatoes are a rich source of:

micronutrients, including vitamin C, potassium, folate, and vitamin K.
dietary fiber
antioxidants, like lycopene and beta-carotene.

Cashew Nutrition

Cashews are a source of:

heart-healthy monounsaturated fatty acids
plant-based protein, with a 1/4 cup servings containing about 5 grams
essential minerals like magnesium (which helps to promote proper nerve + muscle function) and iron (which helps to synthesize hemoglobin + transport oxygen through the body).

Vegan Tomato Soup with Cashew Crema

Ingredients:
1 cup raw cashews (soaked, notes below)
3 pints cherry or grape tomatoes
1 Tbsp extra virgin olive oil (+more for serving)
Salt
2 cloves garlic
1-1 1/2 cups vegetable broth
1 Tbsp tomato paste
1/2 cup fresh basil
1 Tbsp dried thyme
Pepper, to taste

Instructions:
If you don't own a high-speed blender like a Vitamix, soak the cashews overnight or for at least 4 hours in the fridge. This will help to make sure the soup comes out smooth and creamy.

If you do own a high-speed blender, you do NOT have to soak the cashews hours beforehand. Instead, simply bring some water to a boil and pour the boiling water over the cashews while you prepare the rest of this recipe.

Preheat your oven to 375F. Spread tomatoes on a large baking sheet and toss them with olive oil and salt. Peel cloves of garlic and add them to the baking sheet. Pop the tomatoes and garlic in the oven for 20 minutes.

While the tomatoes roast, heat vegetable broth on the stove, bringing it to a boil.

When the tomatoes are cooked, remove them from the oven and add them (along with the garlic) to your blender. Drain the cashews and add them to the blender as well. Next, add tomato paste, fresh basil, dried thyme, and 1 cup of the veggie broth.

Blend everything together until smooth. Taste and adjust seasonings, adding salt or pepper as desired. If you want the soup to be a bit thinner, continue to add in veggie broth till it reaches your desired consistency.