Vegan Creamy Tomato Soup Recipe with Cashews

If you’re looking for a healthy and satisfying meal, try this delicious vegan creamy tomato soup recipe with cashews. It’s easy to make and perfect for a cold winter day or a quick and comforting lunch.

To start, you’ll need:

  • 2 cups of raw cashews
  • 4 cups of water
  • 2 tablespoons of olive oil
  • 1 onion, chopped
  • 3 cloves of garlic, minced
  • 1 can of crushed tomatoes
  • 2 cups of vegetable broth
  • 2 teaspoons of dried basil
  • 1 teaspoon of dried oregano
  • Salt and pepper to taste

Begin by soaking the cashews in water for 2-4 hours or overnight. Drain and rinse the cashews and blend them with 4 cups of water until completely smooth.

In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until tender, about 5 minutes.

Add the crushed tomatoes, vegetable broth, dried basil, dried oregano, salt, and pepper to the pot. Stir to combine and bring the mixture to a simmer.

Use an immersion blender to blend the soup until smooth.

Add the cashew cream to the pot and stir until well combined.

Bring the soup to a simmer and cook for 10-15 minutes until heated through.

Serve hot with a side of crusty bread or crackers. Enjoy!

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