Creamy Vegan Tomato Soup

Creamy Vegan Tomato Soup Recipe

By Brand New Vegan

🔪Prep Time: 15 min

👩‍🍳Cook Time: 45 min


3/4 cup raw unroasted cashews

1 medium white onion, diced

2 ribs celery, diced

3 cloves garlic, minced

4 cups low-sodium vegetable broth

1 can San Marzano tomatoes, 28 oz, with juice

1/2 tsp paprika

1/4 tsp salt

1/4 tsp ground pepper

3 Tbs rolled oats

3 tsp brown sugar

fresh basil for garnish


1Soak cashews in hot water while preparing soup

2Saute diced onion in a soup pot using a splash of veg broth or water

3Stir in diced celery and cook until onions are translucent

4Stir in minced garlic, stir 30 seconds

5Add veg broth and stir to combine

6Add tomatoes, breaking up any large pieces as you go

7Season, stir to combine and increase heat to just boiling

8Add oatmeal and reduce heat to med-low, simmer 45 min

9Add 1 to 3 tsp of brown sugar, taste as you go

10Add any additional seasonings if desired, taste as you go

11Blend the soup until it’s silky smooth

12Drain cashews and add to blender along with 1/2 cup hot water

13Blend cashews until silky smooth, scraping down sides as needed

14Stir 1/2 cup cashew cream into soup and mix well

15Serve with toasted croutons or vegan grilled cheese sammies

16Garnish with fresh basil

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