Vegan Creamy Tomato Soup
Vegan creamy tomato soup--quick, easy, and delicious.
Servings: 4
Calories: 269kcal
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: 585IU | Vitamin C: 28.2mg | Calcium: 119mg | Iron: 5.5mg