Understanding is the nature of love.
~ Thich Nhat Hanh
It’s been such a rough time in our country that I am turning to Thich’s lovely words today, and enjoying my time savoring this vegan tomato soup. Love to all of you.
Creamy Vegan Tomato Soup
Ingredients
- 1 c. cashews, soaked
- 2 yellow onions, diced
- 6 cloves garlic, minced
- 12 large tomatos, chopped
- 2 tsp. basil, dried
- 1/2 tsp. salt
Instructions
- Place the cashews in a medium bowl and cover with water. Set aside for one hour.
- Heat a large stockpot over medium heat and add the onions and garlic, stirring often.
- Add the tomatoes, basil and salt, along with 3 c. water, cover, and bring to a boil.
- Return to a simmer, and cook, covered, for one hour, stirring occasionally.
- Make the cashew cream sauce: rinse and drain the cashews and place in a high powered blender with 1 cup of water. Blend until smooth.
- Next, remove the soup from the heat. Using an immersion blender (or slowly, carefully, pour into a blender), blend the soup until creamy.
- Pour in the cashew cream sauce, and heat through.
Notes
Note: I love this soup with my "cheesy" avocado toasts. Mash an avocado on toasted bread and top with this cashew "cheese" sauce. I omit the jalapeño when making the cheese for toasts, but if you want to keep it spicy, by all means, go for it.
Tried this recipe?Let us know how it was!