Description
Miracle 5-Minute creamy Vegan Tomato Soup made in the blender with 5 simple ingredients! No chopping or sautéing required for this silky smooth, dairy-free tomato soup using canned tomatoes and cashews for creaminess. This recipe couldn't be easier and it freezes great! Delish served with croutons for crunch, vegan grilled cheese, or vegan kale caesar salad.
Ingredients
Units
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- 1/2 cup raw cashews
- 1 cup vegetable broth (I use Better Than Bouillon)
- 1-28oz can quality whole peeled tomatoes
- 1 garlic clove
- 3/4 tsp fine sea salt*
Instructions
- Place cashews, garlic and broth in a glass liquid measuring cup or bowl. Microwave for 1 minute. (Alternatively, you can warm in a small pot over the stove.)
- Add tomatoes and their juices, cashews, broth, garlic and salt to a high-speed blender. Blend until very smooth and creamy. Taste and adjust seasoning if needed. If your brand of tomatoes lean more acidic, you can add 1 tsp sugar to balance it.
- Pour mixture into a saucepan over medium heat until warmed through. Once hot, ladle into bowls and serve garnished with basil alongside crusty bread!
Notes
*If you like things less salty, start with 1/2 tsp salt.