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!
