easy creamy vegan
tomato soup
4-6 servings
this is our go-to plant-based tomato soup. Especially during winter time. The cashews make it super creamy without the need for dairy. And it's easy!! Basically toss all the ingredient in a blender, heat on the stove, and then add more seasonings to taste.
ingredients
24 oz jar of tomato basil pasta sauce, OR two 15 oz cans of tomato sauce
1-2 handfuls of raw cashews
1/2 cup of nutritional yeast
unsweetened almond milk OR veggie broth
italian seasoning (OR basil, oregano, garlic, thyme)
s&p
optional:
roasted peppers
roasted tomatoes
tomato paste
method
Add the sauce, cashews, nutritional yeast, almond milk or veggie broth, seasonings and optional roasted peppers or tomatoes into a high speed blender.
Blend on high. Shorter time if you like it chunky, longer it you want it smooth and creamy.
Pour into a large pot and heat on low.
Taste test! Add more seasonings and broth to get it just right for you.
Enjoy! Eat alone, with vegan grilled cheese, or your favorite baguette.
notes
I know it might sound weird to use marinara sauce. But I promise it only helps to add flavor! Our go tos are Trader Joe's Tomato Basil Marinara or Rao's Marinara Sauce.
Want it more creamy? Add more cashews.
Add almond milk/veggie broth to get the consistency you like.
More tomatoey? Add in tomato paste.