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Vegan Creamy Tomato Soup

I’m Kayli Anderson, dietitian and natural foods chef. PBM is your headquarters for empowering, woman-centered plant-based nutrition and lifestyle guidance. 

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Vegan Creamy Tomato Soup

Yield: 4

Author: Kayli Anderson MS RDN
Prep time: 20 MCook time: 1 hourTotal time: 1 H & 20 M
Rich, velvety, filling- ultimate comfort food. Serve with crusty whole grain bread for dunking.

Ingredients:

  • 10 ounces cherry tomatoes
  • 1 medium onion, roughly diced
  • ½ cup raw cashews
  • 4 cups low-sodium vegetable broth
  • 2 cloves of garlic, roughly minced
  • 28-oz. can diced tomatoes
  • 4 tablespoons tomato paste
  • Salt and pepper to taste
  • ½ teaspoon Italian seasoning (optional)

Instructions:

Roast Tomatoes
  1. Preheat oven to 375F
  2. Slice cherry tomatoes in half.
  3. Line a baking sheet with split or parchment paper, and spread tomato halves in a single layer.
  4. Roast in preheated oven for 45 minutes.
Assemble Soup
  1. Heat 2 tbsp water in a soup pot over medium. Add diced onions and sauté until translucent.
  2. While onions are cooking, make cashew cream. In a high-speed blender, blend cashews with 1 cup vegetable broth until smooth and creamy.
  3. Add garlic, cashew cream, remaining 3 cups of vegetable broth, canned tomatoes, tomato paste, and roasted cherry tomatoes to the soup pot.
  4. Season with a large pinch of salt, pepper, and optional Italian seasoning.
  5. Bring soup to a boil and simmer for about 10 minutes.
  6. Puree soup until smooth using an immersion blender or by transferring soup into a regular blender.
Created using The Recipes Generator

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