Cozy & Rich Tomato Soup
Why I love it
This is one of my favorite vegan soup recipes that I’ve ever made. I have fond memories of growing up eating tomato soup, especially on snow days in Maryland. This soup is the definition of warm-you-up-instantly-cozy. Canned soup gets old after a while, and this soup has the brightness that canned soup is lacking. Also dipping the toasted sourdough in the soup will give you life. Loving this soup from my head to-matoes.
Ingredients
Tomato Soup
20 oz crushed tomatoes
2 cups water
1 diced yellow onion
4 cloves minced garlic
3 tsps nutritional yeast (I used Bragg)
2 tsps vegetable base (I used Better than Bouillon)
1 tsp Italian seasoning
½ tsp red pepper flakes
A drizzle of agave
A squeeze of lemon juice
½ of the cashew cream below
Olive oil to taste
Salt and pepper to taste
Optional: more lemon juice, pumpkin seeds, and vegan bread for dipping
Cashew Cream
¾ cup cashews soaked overnight
½ cup of water
1 tsp salt
Replacements
Instead of lemon juice you can add in lime juice. Instead of making the cashew cream you can use a store-bought version.
Recipe
1. Add the yellow onion and garlic to a pot and cook on low with olive oil, salt, and pepper.
2. After 10 minutes, mix in the Italian seasoning and red pepper flakes.
3. Once fragrant, stir in the crushed tomatoes. I used a 28 oz can and only used about 3/4 of it. Also, add in the water and vegetable base. Bring this to a boil and then cover it and let it simmer on low for 20 minutes.
4. Meanwhile, make the cashew cream. Rinse and drain the soaked cashews and add to a blender with water and salt. Reserve half of it in a separate bowl.
5. Once the soup has finished cooking, stir in half of the cashew cream, nutritional yeast, agave, lemon juice, salt, and pepper.
6. Let it cool and then blend the soup. I blended most of it but not all in order to keep some texture. I topped with more cashew cream and pumpkin seeds and served vegan bread alongside this meal for dipping. Enjoy!
