There is something about Cream of Tomato soup that is comforting and reassuring to me. I love spicy, rustic soups with chunks of tomato and veggies, but the creamy sweet taste of smooth tomato soup reminds me of childhood, particularly the Heinz variety. It’s strange because I don’t remember eating tinned soup that often but maybe it’s just that the times I did eat it emotions were involved, I was under the weather, or something monumental had happened that meant making a normal dinner wasn’t an option so a tin of soup it was.
Even now when I feel poorly, have had a rough day or just need some TLC I crave this soup with bread, and I’m so glad that a found a way to make it myself that is vegan friendly. If for whatever reason you don’t eat dairy and you miss the joy and comfort of Cream of Tomato Soup, this is for you:
|1 Tin of chopped tomatoes|
|2 packs of passata|
|1 large onion|
|1/4 cup cashew nuts|
|Non-dairy butter or spread|
It really is so easy to make! A note on quantities – How many cashews you use will really depend on how creamy you like the soup. I made a HUGE batch which was 5 packs of Passata and one tin of chopped tomatoes which needed a cup of cashews to make it creamy. I would keep more passata and cashews to hand when making this so you can adjust as you go along, the same can be said for adding water to thin it out, it’s a very flexible recipe that can be adapted and seasoned to your liking.
This goes perfectly with crispy bread or a dairy free grilled cheese sandwich, in fact I could eat a bowl right…..now!
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