Cream of Tomato Soup (Vegan)

In early summer I bought several tomato plants from our local nursery. I had been hoping to have a variety of different types of tomatoes to enjoy through out the summer.

I was surprised when I discovered that all my tomato plants were little cherry tomatoes even though the tags said “heirloom.” Oh well, we have been enjoying eating them fresh and in salads.

I had to come up some other way to these cherry tomatoes in my cooking since I was collecting so many from our prolific plants! We like creamy tomato soups, so today I am sharing an awesome vegan tomato soup that I created using my excess cherry tomatoes.

First thing I do is roast the tomatoes with onion and garlic. Roasted tomatoes gives this soup a very nice slight smoky flavor. I then make a cashew puree for a creamy luscious texture. A little bit of red wine is added for a slight tang.

This soup is really unique and tasty. Give this recipe a try and let me know your thoughts.

Ingredients

  • 4 cups sweet cherry tomatoes
  • 1/4 cup garlic cloves
  • 1 cup yellow onion, sliced
  • 2 1/4 tsp. salt
  • 1/2 tsp. ground black pepper
  • 1 tbsp. sugar
  • 1/4 cup canola oil
  • 1 cup unsalted toasted cashews
  • 1 cup water
  • 1/2 cup fresh basil
  • 2 tbsp. red wine vinegar
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Instructions

Preheat oven to 400 degrees Fahrenheit.

Soak cashews and water in a bowl for 30 minutes. In the meantime combine tomatoes, garlic, onion, salt, pepper, oil, and sugar in a large bowl. Then transfer to a large baking pan. Bake in the preheated oven for 15-20 minutes.

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While tomatoes are roasting, place cashews, and soaked water in a blender cup, then puree until completely smooth. Set aside until needed.

Once the tomatoes are done roasting, cool slightly. Then place it in a blender jar along with fresh basil. Puree until smooth.

Add cashew puree (save a little to drizzle over finished soup) and vinegar. Puree again, then taste for seasoning.

Strain the finished soup for smoother texture. Transfer to a heavy bottom pot, and warm up to serve or serve at room temp.

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Transfer the soup to individual bowl and drizzle reserve cashew puree over the finished soup! Garnish with few small basil leaves!

This soup pares very well with grilled cheese sandwich!

Serves 4-6

Did you make this dish? I’d love to know how it turns out! Feel free to like this post and comment or use the hashtag #globaldinein on Instagram. If you would like to be notified of upcoming posts, please consider subscribing to my blog!

5 thoughts on “Cream of Tomato Soup (Vegan)

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