Creamy Tomato Soup with Canned Tomatoes
This delicious creamy tomato soup is perfect for a chilly day. It's packed with flavor and easy to make from canned tomatoes! It's entirely plant-based, dairy-free, and loaded with nutrients. Serve it with a side of vegan grilled cheese for the perfect mealtime combo.
Servings 6 -8
Calories 138kcal
Equipment
- Large Soup Pot
- High Speed Blender
Ingredients
- 2 tablespoons olive oil
- 1 onion roughly chopped
- 3 medium cloves garlic chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon basil
- 1 teaspoon oregano
- 1 large russet potato diced
- 1 20-ounce can fire-roasted tomatoes with their juices
- 4 cups vegetable broth or vegetable bouillon and water
- ¼ cup raw cashews
- Fresh basil finely sliced, for garnish
Instructions
- In a large soup pot, add the oil and warm over medium heat. Add the onion and garlic and sauté for a few minutes until the onion becomes translucent.
- Stir in the salt, pepper, basil, oregano, and diced potato.
- Add the can of tomatoes and 3 cups of the vegetable broth (or bouillon and water), reserving one cup to blend with the cashews in the next step. Bring the pot to a boil and cook for 20 minutes, until potatoes are cooked through.
- Add cashews and remaining 1 cup of vegetable broth (or bouillon and water) to a high-powered blender and blend on high until you have a very smooth creamy cashew milk.
- After the pot has been cooking for 20 minutes, remove from heat, add the cashew milk, and blend with an immersion blender until pureed.
- Serve hot topped with basil.
Notes
- Serve with a side of vegan grilled cheese or topped with crunchy vegan croutons.
- If you prefer a silky smooth creamy tomato soup, blend with a high-speed blender instead of an immersion blender. Transfer the soup a bit at a time into the blender and blend on high until smooth.
- Don't want to make your own cashew milk? You can use unsweetened and unflavored soymilk, store-bought cashew milk, or any other plant-based milk in its place. You can even use coconut milk in a pinch, although that will impact the flavor of the soup.
Nutrition
Calories: 138kcal | Carbohydrates: 17g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1019mg | Potassium: 332mg | Fiber: 2g | Sugar: 3g | Vitamin A: 343IU | Vitamin C: 5mg | Calcium: 23mg | Iron: 1mg