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4.91 from 11 votes

Vegan Creamy Tomato Soup

Vegan creamy tomato soup--quick, easy, and delicious.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Soup
Cuisine: American
Servings: 4
Calories: 269kcal
Author: Lindsay Reynolds

Ingredients

  • 1 cup diced onion about 1/2 onion, diced
  • 1 large clove garlic minced
  • 4 teaspoons extra virgin olive oil divided
  • 1/2 cup raw cashews soaked for a few hours, if you're not using a high-speed blender
  • 1/2 cup water
  • 4 1/2 cups canned stewed tomatoes about three 14.5 ounce cans
  • 1/4 cup coconut milk
  • 1 tablespoon granulated sugar
  • 1 1/2 teaspoon dried basil or a few tablespoons of fresh, if you have it
  • 3/4 teaspoon salt or to taste

Instructions

  • In a pan, saute onion and garlic in 1 teaspoon olive oil for 1 to 2 minutes, just until they are soft and fragrant.
  • Place cashews and water in blender. Blend on high for about 30 seconds, or until the mixture is fairly smooth and creamy. If you need more liquid, add a cup or two of your stewed tomatoes and blend again until all the cashew pieces have disappeared.
  • Add sauteed onion/garlic and remaining stewed tomatoes to blender and blend until smooth.
  • Pour blender contents into a saucepan on medium to medium-high heat. As soup begins to simmer, stir frequently to prevent lumpiness and burning. Simmer for about 8-10 minutes, or until soup color has darkened slightly.
  • Add remaining ingredients: 1 tablespoon olive oil, coconut milk, granulated sugar, dried basil, and salt to your saucepan.
  • Taste for salt and serve immediately--preferably with hot grilled vegan cheese sandwiches.

Nutrition

Calories: 269kcal | Carbohydrates: 32g | Protein: 8g | Fat: 14g | Saturated Fat: 4g | Sodium: 802mg | Potassium: 1003mg | Fiber: 6g | Sugar: 17g | Vitamin A: 11.7% | Vitamin C: 34.2% | Calcium: 11.9% | Iron: 30.6%