Vegan Tomato Soup
Ingredients
- 2 Tbsp Olive Oil
- 1 cup Shallots (roughly chopped)
- 4 cloves Garlic (minced)
- 1 tsp Dried Oregano
- 2 tsp Dried Basil
- 1/2 tsp Smoked Paprika
- 1 Tbsp Nutritional Yeast
- 2 Tbsp Tomato Paste
- 2 28 oz. Cans San Marzano Style Tomatoes
- 2 cups Vegetable Broth
- 2 Tbsp Sugar (optional to sweeten)
- Salt and Pepper to taste
Cashew Cream
- 1/2 cup Raw Cashews
- 1/2 cup Unsweetened Plant Milk
Instructions
Cashew Cream
- Soak the cashews in boiling water for 10 - 15 minutes.
- Blend in a high speed blender with the plant milk until smooth. Add more plant milk for a thinner consistency if desired. Set aside.
Tomato Soup
- In a large, heavy bottomed pot like a dutch oven, heat up the olive oil over medium heat.
- Add the shallots, and cook for about 5 minutes, or until slightly translucent. Add in the oregano, basil, smoked paprika, nutritional yeast, tomato paste and stir to incorporate, cook for another minute.
- Clear a circle of space in the pan, then add in garlic into that little clear space, cook that for a minute, careful not to burn the garlic, we just want to get it lightly browned.
- Then add in the tomatoes with their juices. Crush the tomatoes with a wooden spoon or potato masher. Add in veggie broth, and cashew cream if using. Start off by using half the cashew cream, adding in more if desired. You can also garnish with extra cashew cream as well.
- Taste for seasoning, adding in salt and pepper. Add the sugar if it needs to be sweeter or more tomato paste if you prefer it to be more acidic. Bring to a light boil and simmer for 5 - 10 minutes.
- Carefully transfer to a high speed blender (or use an immersion blender) and blend until smooth.
- Ladle into a bowl, drizzle with more cashew cream if desired, and enjoy!
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