Understanding is the nature of love.Creamy Vegan Tomato Soup

~ 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.

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Creamy Vegan Tomato Soup

Creamy Vegan Tomato Soup

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Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 2 hours 50 minutes
Course Soups
Cuisine Vegan
Servings 10 servings

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.
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