While I can definitely get behind sautéing onion in olive oil for 30 minutes, today we’re going for the fastest, easiest, most miraculous creamy tomato soup recipe ever! We’re ditching the typical heavy cream addition and using humble cashews instead, which create a lusciously smooth soup done in mere minutes. Is this even real?! If you love this recipe, don’t miss my other healthy vegan soup recipes, like my stellar Vegetable Soup, Creamy Potato Soup, and Cream of Broccoli Soup!
Ingredients
Canned whole peeled tomatoes: Sweet, juicy tomatoes and their juices. Bonus points if there’s basil! You want to use a high quality tomatoes for the best flavor, like San Marzano. I use Cento brand. Did you know canned tomatoes actually have more of the powerful antioxidant lycopene than fresh tomatoes? Winning! Cashews: Raw cashews are an amazing vegan stand-in for heavy cream. Garlic: For classic tomato soup flavor. Vegetable broth: This adds lots of flavor and is important for savory vibes since we’re not using onion. I use Better Than Bouillon. Salt: To season the soup.
How to make (step-by-step)
Can I use diced tomatoes?
I would not recommend diced tomatoes in this recipe because they tend to be lower quality (imagine the leftover odds and ends versus the nice, in tact whole ones). The flavor of this soup will be best with high-quality, whole peeled tomatoes.
Serving ideas
topped with a drizzle of good olive oil, basil, and croutons topped with red pepper flakes, avocado and pumpkin seeds with vegan kale caesar salad with a gooey grilled cheese for dipping
Storage
Store leftovers in an airtight container for up to 5 days.
How to freeze
This soup freezes great! Place cooled soup in a freezer-safe gallon plastic bag and lay flat. Freeze for up to 3 months. Thaw overnight in the fridge then reheat over the stove or in the microwave.
Don’t forget to leave a star rating and comment letting me know you made these! I’m so grateful for your feedback always.
