Vegan cream of tomato soup
Delicious, creamy, comforting soup.
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!
Vegan Cream of Tomato Soup
ingredients:
- 1 Tin of chopped tomatoes
- 4 cups of passata
- 1 large onion
- 1/4 cup cashew nuts
- Veggie stock
- Salt
- 1 tbsp non-dairy butter or spread
- 1 tsp maple syrup (optional)
instructions:
How to cook Vegan Cream of Tomato Soup
- To prepare for this recipe, you will need to soak your cashew nuts in water. I used a Vitamix to make my soup and it’s incredibly high powered, so I had mine soaking for ten minutes or so. I would recommend soaking with just enough water to cover the nuts for at least a few hours, ideally overnight if your blender isn’t as high powered.
- Dice your onion evenly, it doesn’t really matter what this looks like as you will be blending the soup at the end.
- Take the tablespoon of your dairy-free spread and add this to the bottom of your pan with your diced onion. Sautée on a low-medium heat until transparent and slightly golden.
- Add your cooked onions to the blender along with your soaked cashews (plus the water they soaked in) and the tin of chopped tomatoes.
- Blend until creamy, this should look quite light in colour and be quite thick thanks to the cashews.
- Add the creamy mixture to a pan, stirring on a low heat and slowly adding in the passata.
- Keep stirring as the passata cooks down and your soup reaches the desired level of creaminess/tomato taste.
- At this point you can dilute the soup with water and season to your taste. I added vegetable bouillon which was low sodium, and I used pink himalayan sea salt to add flavour.
- Assess the taste and if needed, add the maple syrup for sweetness.
