It's a chilly night here in the northeast and I've been looking to make some nice, warm comfort food. Tomato soup always brings back great memories in the cold of the winter months. So, I went online to find a good vegan version of a creamy tomato soup. There are many, but this is one that I looked at and immediately liked what I saw in the ingredient list.
I have never made anything from Vegan Yumminess http://veganyumminess.com so this is the first time. But I'll tell you, it's also the pictures which hooked me! The fact that I had no regular tomatoes around tonight, also drew me to this recipe which calls for canned tomatoes.
I assure you, whether you are carnivore, pescatarian, vegetarian or vegan, you will love this soup. Since I have a Vitamix blender, it made it much easier to blend the cashews that weren't soaked very long but I assure you, the taste will be grand. And if you don't want to use cashews, then try it with some half and half or light cream. It'll be just as tasty!
I think it's the coconut milk that got me!
VEGAN CREAMY TOMATO SOUP
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PREP TIME - 10 mins
COOK TIME - 10 mins
TOTAL TIME - 20 mins
Author: Lindsay Rey
Serves: 3-4
INGREDIENTS
INSTRUCTIONS
Here's a link to the recipe: http://veganyumminess.com/creamy-tomato-soup/
Print it here:
I have never made anything from Vegan Yumminess http://veganyumminess.com so this is the first time. But I'll tell you, it's also the pictures which hooked me! The fact that I had no regular tomatoes around tonight, also drew me to this recipe which calls for canned tomatoes.
I assure you, whether you are carnivore, pescatarian, vegetarian or vegan, you will love this soup. Since I have a Vitamix blender, it made it much easier to blend the cashews that weren't soaked very long but I assure you, the taste will be grand. And if you don't want to use cashews, then try it with some half and half or light cream. It'll be just as tasty!
I think it's the coconut milk that got me!
VEGAN CREAMY TOMATO SOUP
PREP TIME - 10 mins
COOK TIME - 10 mins
TOTAL TIME - 20 mins
Author: Lindsay Rey
Serves: 3-4
INGREDIENTS
- 1 cup diced onion (about ½ onion, diced)
- 1 large clove garlic, minced
- 1 teaspoon + 1 tablespoon extra virgin olive oil (divided, optional)
- ½ cup raw cashews (soaked for a few hours, if you're not using a high-speed blender)
- ½ cup water
- 4½ cups stewed tomatoes (about three 14.5 ounce cans). I used organic fire-roasted diced tomatoes
- ¼ cup coconut milk
- 1 tablespoon granulated sugar
- 1½ teaspoon dried basil (or a few tablespoons of fresh, if you have it)
- ¾ 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 your 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.
Here's a link to the recipe: http://veganyumminess.com/creamy-tomato-soup/
Print it here:
| creamy_tomato_soup_-_vegan.pdf |
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