A warm, wholesome, and utterly delicious vegan creamy tomato soup that will leave you craving rainy days. This soup is made with fresh ingredients like ripe tomatoes, onions and garlic. The creamy richness comes from the cashew cream and it’s topped with an almond basil pesto.
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Nostalgic Comfort: Vegan Creamy Tomato Soup
There’s something about a warm bowl of soup that brings a sense of comfort and contentment, regardless of the weather. But when it’s a rainy day, that’s when the craving for a steaming bowl of tomato soup reaches its peak. This simple yet delicious recipe has become a family favorite in our household, with my kids eagerly requesting it on those nostalgic rainy days. Join me as we dive into the goodness of this vegan creamy tomato soup, made with wholesome ingredients that will warm your heart and soul.
Wholesome Ingredients
At the heart of this flavorful soup, wholesome ingredients come together perfectly. Ripe tomatoes, onions, and garlic infuse rich. Additionally, a pinch of salt and black pepper perfectly balance the dish. What truly sets this soup apart is the addition of cashew cream. By blending soaked cashews with water, it lends a creamy texture. A homemade almond pesto, made with fresh basil, almonds, olive oil, salt, and garlic, brings a burst of vibrant flavors. In conclusion, this soup offers a symphony of flavors and textures that will leave you craving more.
Roasting the Vegetables
In this recipe, I let the vegetables do the talking. No extra water is added, only the natural juices from the roasted tomatoes, onions, and garlic. They work their magic in the oven at 420 degrees Fahrenheit for 40 minutes. Once roasted, it’s time to blend them to perfection, ensuring that the tomato skins are fully blended for a smooth texture. My trusty Vitamix is essential for blending the veggies and creating the cashew cream.
Cashew Cream: the Creaminess of the Vegan Creamy Tomato Soup
The secret that make this vegan creamy tomato soup truly exceptional is the creamy cashew cream. Made by blending cashews with water, this dairy free alternative adds a velvety texture to the soup. It’s amazing how a simple blend of cashews and water can transform a dish, and I love that it’s healthy and dairy free.
The Homemade Almond Pesto
Adding a handful of fresh basil leaves on top of the soup will is all you need to create a refreshing flavor. However, if you’re feeling adventurous and want to elevate the taste to a whole new level, consider trying homemade almond pesto. This vibrant and flavorful addition brings the crunch of almonds, fragrant basil, and subtle hints of garlic. And if you happen to have any leftover pesto, don’t let it go to waste! Spread it on crusty baguette or toss it with freshly cooked pasta!
Anytime Soup
Whether it’s a rainy day or any moment when you yearn for comfort, this soup will fill your senses and bring a smile to your face. So gather your ingredients, savor the nostalgia, and let this soup become a treasured part of your culinary journey. Cheers to cozy moments and the pure joy of homemade goodness!
Serve alongside crusty bread or a side salad for a complete and satisfying meal.
Take a look at my Yellow Lentil and Zucchini Soup with Coconut Milk and my Red Lentil and Vegetable Soup recipes. These soups are packed with incredible flavors and wholesome ingredients that will warm your heart and nourish your body.
Vegan Creamy Tomato Soup
Course: SoupCuisine: AmericanDifficulty: Easy2
servings30
minutes40
minutes360
kcalIngredients
- For the Soup:
12 roma tomatoes
1/2 yellow onion
15 cloves of garlic
1 teaspoon salt
Black pepper to taste
- For the Cashew Cream – The cashew cream recipe provided will yield approximately 2 cups, but for this recipe, you will only need 1/3 cup of the cashew cream. Feel free to save the remaining cashew cream for another dish.
1 cup of cashews
1 cup warm water
- For the Almond Basil Pesto: The recipe only calls for 4 tablespoons of this pesto. Feel free to use more or save the rest for future recipes.
50 grams of fresh basil leaves
2 tablespoons almonds (16 grams)
2 tablespoons olive oil
1 clove of garlic
1/2 teaspoon salt
Directions
- Preheat oven to 420 F.
- Roughly chop tomatoes and onions and peel the cloves of garlic.
- Arrange tomatoes, onions and garlic to a baking dish and roast them in the oven for 40 minutes.
- Once roasted, transfer the vegetables to a high-speed blender, such as the Vitamix, and blend for at least 1.5 minutes to ensure a smooth consistency, ensuring the tomato skins are fully incorporated.
- Carefully pour the mixture into a pot set over very low heat to keep it warm.
- Add 1 teaspoon of salt and black pepper to taste
- Measure out 1/3 cup of the prepared cashew cream and add it to the pot with the blended vegetables. Gently mix the cashew cream and soup together to combine.
- Spoon dollops of the homemade almond pesto over the soup. Be sure not to mix it in, as the pesto adds a contrast when enjoyed in its distinct form.
Recipe Video
Please be aware that the information provided with this recipe is intended solely for general informational purposes. While we have tried to accurately test this recipe and present precise measurements and instructions, individual results may vary due to differences in ingredient types, cooking equipment, or preparation techniques. The nutritional information accompanying this recipe is not intended as dietary or medical advice. For any specific health or nutritional inquiries, please consult a registered dietitian or healthcare professional. We disclaim any liability for inaccuracies or misrepresentation of the provided information. We encourage users to approach this recipe with a mindful understanding that cooking is both an art and a science, and to use their best judgment in the kitchen.