Vegan Creamy Tomato Soup Recipe
How to make Vegan Creamy Tomato Soup ?
Preparation Time: 10 minutes |
Cooking Time: |
Serve: 4 servings |
Ingredients for Vegan Creamy Tomato Soup Recipe
# | Ingredients |
---|---|
1. | 2 tbsp olive oil |
2. | 1 medium onion, chopped |
3. | 4 garlic cloves, minced |
4. | 28 oz can of crushed tomatoes |
5. | 1/2 cup raw cashews |
6. | 4 cups vegetable broth |
7. | 1 tsp dried basil |
8. | 1/2 tsp dried oregano |
9. | 1/4 tsp red pepper flakes |
10. | Salt and pepper to taste |
Steps of Vegan Creamy Tomato Soup Recipe
# | Steps |
---|---|
1. | Heat the olive oil in a large pot over medium heat. |
2. | Add the chopped onion and cook until translucent, about 5 minutes. |
3. | Add the minced garlic and cook for another minute. |
4. | Add the can of crushed tomatoes, raw cashews, vegetable broth, dried basil, dried oregano, and red pepper flakes. Stir to combine. |
5. | Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes. |
6. | Use an immersion blender or transfer the mixture to a blender and blend until smooth and creamy. |
7. | Return the soup to the pot and heat over low heat until heated through. |
8. | Season with salt and pepper to taste. |
9. | Serve hot with crusty bread or crackers. |
Tips:
- Soaking the cashews ahead of time will make them easier to blend and create a creamier texture.
- If you don't have an immersion blender or regular blender, you can use a potato masher to mash the soup until smooth.
- If you like your soup thinner, you can add more vegetable broth or water to the pot.
- This soup can be stored in the fridge for up to 3 days, or in the freezer for up to 3 months.
- For a heartier meal, serve the soup with a slice of crusty bread or a grilled cheese sandwich.
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