Vegan Creamy Tomato Soup

Kids love this thick, creamy and flavourful tomato soup.

I like to serve the soup with some crunchy toasted almonds.

6	1hr 15mins	323 cal

Ingredients

• 190g raw cashews
• 500g yellow onions, halved and diced
• 6 cloves garlic, smashed
• 100g tomato paste, around 1 can
• 800g whole peeled tomatoes, around 2 cans
• 600ml water
• 3 tablespoons vegetable oil
• Salt

Instructions

1. Soak cashews in 360ml of water in a bowl.
2. In a stockpot, heat 3 tablespoons of oil. Add onions to pot and cook till onions are soft, around 10 mins.
3. Add tomato paste and garlic, and cook till the paste is fragrant, around 5 mins.
4. Add 240ml of water, whole peeled tomatoes and 1-2 tsp salt to the pot. Simmer uncovered, for around 40 mins.
5. Turn off heat and blend tomato soup till smooth using an immersion or standard blender.
6. Blend cashews and water till smooth. Add cashew cream to the tomato soup in the stockpot. Simmer the soup for 10 mins.

You can make a big batch of soup and freeze them in individual serving size.

Published on 21 Jul 2023