Creamy Vegan Tomato Soup Recipe

Category: Vegetarian, Soups

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 tbsp tomato paste
• 1 can (28 oz) diced tomatoes
• 2 cups vegetable broth
• 1 tsp dried oregano
• 1/4 tsp red pepper flakes
• 1/2 cup raw cashews, soaked overnight and drained
• 1/2 cup water
• Salt and pepper to taste
• Fresh basil and croutons for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat.
2. Saute the chopped onion and minced garlic for 5 minutes, or until softened and translucent.
3. Add the tomato paste, diced tomatoes (including their juices), vegetable broth, oregano, and red pepper flakes. Stir to combine.
4. Bring the soup to a boil, then reduce the heat and let it simmer for 15-20 minutes.
5. While the soup is simmering, blend the soaked and drained cashews with 1/2 cup of water until smooth. Set aside.
6. Once the soup is done cooking, remove it from the heat and let it cool for a few minutes.
7. Use an immersion blender to puree the soup until smooth and creamy.
8. Stir in the cashew cream and season with salt and pepper to taste.
9. Serve hot with fresh basil and croutons as garnish.

Enjoy your creamy and flavorful Vegan Tomato Soup! 🍅 🌿 🥣