Creamy Tomato Soup
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.
For 4 servings
- ~30 min
Prepare the cashews and preheat oven
1.Place the raw cashews in a bowl and cover with hot water. Let them soak for at least 30 minutes to soften, then drain.2.Preheat your oven to 400°F (200°C). - ~25 min
Roast the vegetables
1.On a baking sheet, toss the halved tomatoes, chopped onion, and whole garlic cloves with 2 tbsp of olive oil, 0.5 tsp salt, and black pepper.2.Arrange them in a single layer, cut-side up for the tomatoes.3.Roast for 20-25 minutes, until the vegetables are soft and slightly caramelized at the edges. - ~7 min
Simmer the soup base
1.Transfer the roasted vegetables and any juices from the pan to a large pot or Dutch oven.2.Add the vegetable broth and dried basil.3.Bring to a simmer over medium heat and cook for 5 minutes to let the flavors meld. - ~3 min
Blend for creaminess
1.Carefully transfer the hot soup mixture to a high-speed blender. Add the drained, soaked cashews.2.Blend on high for 1-2 minutes until the soup is completely smooth and creamy. Be sure to vent the blender lid to allow steam to escape.3.Alternatively, use an immersion blender directly in the pot until smooth. - ~2 min
Finish and serve
1.Return the blended soup to the pot. Stir in the maple syrup (if using) and the remaining 0.25 tsp of salt.2.Taste and adjust seasoning as needed.3.Serve hot, garnished with fresh basil or a drizzle of olive oil if desired.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For an even creamier soup, use a high-speed blender. It will pulverize the cashews completely, resulting in a silky texture.
- 2Don't skip roasting the vegetables! It deepens their flavor and adds a subtle sweetness that is key to this soup.
- 3If you don't have fresh tomatoes, a 28-ounce can of whole peeled San Marzano tomatoes can be used. Drain them and roast as directed.
- 4Store leftover soup in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 3 months.
Adapt it for your goals.
Gluten free
This recipe is naturally gluten-free. Ensure your vegetable broth is certified gluten-free if you have a high sensitivity.
healthyHealthy
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.
quickQuick
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.
kid friendlyKid friendly
Serve with a side of vegan grilled cheese for dipping. The maple syrup helps balance the acidity, making it more appealing to kids.
Why this is on our healthy list.
Rich in Antioxidants
Tomatoes are an excellent source of lycopene, a powerful antioxidant that helps protect cells from damage. Roasting tomatoes can even increase its bioavailability.
Heart-Healthy Fats
The creaminess comes from raw cashews, which provide monounsaturated fats that are beneficial for heart health and can help manage cholesterol levels.
Dairy-Free and Vegan
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.
Frequently asked questions
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.
