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A velvety, rich tomato soup made by roasting tomatoes and blending them with creamy cashews. This comforting vegan classic is simple to make and perfect for a light lunch or dinner starter.
Prepare the cashews and preheat oven
Roast the vegetables
Simmer the soup base
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A velvety, rich tomato soup made by roasting tomatoes and blending them with creamy cashews. This comforting vegan classic is simple to make and perfect for a light lunch or dinner starter.
This american recipe takes 40 minutes to prepare and yields 4 servings. At 175.04 calories per serving with 4.36g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or supper or side or appetizer.
Blend for creaminess
Finish and serve
This recipe is naturally gluten-free. Ensure your vegetable broth is certified gluten-free if you have a high sensitivity.
To reduce fat content, reduce the olive oil to 1 tbsp and the cashews to 3 tbsp. The soup will be slightly less rich but still delicious.
For a faster version, skip roasting. Sauté the onion and garlic in the pot, then add canned crushed tomatoes and simmer before blending with cashews.
Serve with a side of vegan grilled cheese for dipping. The maple syrup helps balance the acidity, making it more appealing to kids.
Tomatoes are an excellent source of lycopene, a powerful antioxidant that helps protect cells from damage. Roasting tomatoes can even increase its bioavailability.
The creaminess comes from raw cashews, which provide monounsaturated fats that are beneficial for heart health and can help manage cholesterol levels.
This soup is completely plant-based, making it suitable for vegans and those with lactose intolerance. It offers a creamy texture without any dairy products.
Yes, it's a healthy choice. It's packed with lycopene from the roasted tomatoes, an antioxidant linked to various health benefits. The creaminess comes from heart-healthy monounsaturated fats in cashews instead of saturated dairy fats.
One cup of this vegan creamy tomato soup contains approximately 180-190 calories, making it a light and nutritious option.
Absolutely. For a nut-free version, you can substitute the cashews with 1/4 cup of full-fat coconut milk (from a can) or 1/2 cup of silken tofu. Add it during the blending step.
Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 4 days. You can also freeze it in freezer-safe containers for up to 3 months.
