Vegan Tomato Soup
Treat yourself to an easy, vegan-friendly and ultra creamy tomato soup in just 30 minutes! This cookup is made with fresh or canned tomatoes for ultimate convenience. Savory aromas of seared onions, garlic, basil and thyme add depth of flavor that'll make your tastebuds sing - no dairy products necessary. A great meal prep option too – freeze it up before you need a comforting lunch or dinner during the week!
Servings 4
Ingredients
- 1 onion diced
- 3 cloves of garlic chopped
- 2.2 lbs 1 kg of tomatoes
- 1 ¼ - 2 ½ cups 300-600 ml vegetable stock
- 5 large basil leaves
- 1 sprig of thyme
- 1 teaspoon smoked paprika
Cashewcreme
- ⅔ cup 100 g cashews, raw
- ⅓ cup + 3 tbsp 100 ml water
Instructions
- Start by chopping the onion and garlic cloves.
- Now cook the chopped onion and garlic cloves in a large enough saucepan. Every now and then, add a sip of water so that the onions don't burn.
- While the onions are sauteeing, chop the tomatoes.
- Now add the tomatoes and vegetable broth, thyme, basil and smoked paprika.
- Let the tomatoes simmer over medium heat for about 10 minutes, or until they are soft.
- Blend the soup with an immersion blender or high speed blender.
- For the cashew cream, use cashew nuts and water and blend in a high speed blender until there are no pieces left and add them to the soup.
- Now let the soup boil briefly so that the soup thickens.
- If the soup is too watery for you, depending on the used tomato variety add a little more tomato paste.
- Season the soup with pepper and sea salt.
- You can decorate the soup with fresh basil and a spoonful of cream. To do this, mix more cashews as indicated in the recipe.
Video
Notes
More Tips in the Post!