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This cream of tomato soup is quick, super easy and unbelievably delicious. Flavorful and fresh, too!
CREAM OF TOMATO SOUP [VEGAN]
INGREDIENTS
- 4 medium fresh tomatoes
- 1 can (about 1 1/2 cups) white beans (cannellini or navy), drained & rinsed
- 1 med onion, roughly chopped
- 1 clove garlic
- 3-4 sun-dried tomatoes
- 4 medium medjool dates
- 1/2 cup cashews
- 3 tablespoons fresh basil (or 3 teaspoons dried)
- 3/4 teaspoon stock paste / seasoning
- pinch salt (to taste)
- 1 3/4 cup water
PREPARATION
- Add the ingredients to a high-speed blender in the order listed. Blend on high speed for around 12 minutes. Stop blending as soon as the soup boils (the sound will change).
- If you don’t have a high-speed blender, you’ll need to remove the stems from your tomatoes, pre-soak your dry sundried tomatoes, and then just blend your vegan cream of tomato soup until it’s smooth. Then transfer the soup to a saucepan and simmer gently until it tastes done. (it likely would not need to be simmered for the usual 20 minutes that most recipes recommend. The idea is to cook it as little as possible.)
- Serve immediately or store in the refrigerator for up to 5 days.
NOTES
If you have an infrared thermometer, this is a great way to keep track of the temperature of your soup. But it’s not really necessary, because the blender will start making a very different sound the moment your soup starts to boil, and then you know you’re done.
If you want to make this recipe nut-free, just replace the cashews and water with any non-dairy milk (e.g. soy milk, rice milk, oat milk etc).
The cashews in this soup add a lovely creaminess, but they do also add most of the fat content, so you could also just leave them out, but it might not taste quite as wonderful.
Sun-dried tomatoes in oil would also work just fine in this recipe. The blender will make sure that they’re thoroughly combined either way.
Medjool dates are big, sweet, soft and sticky dates that you usually find in the fresh produce section, or at your local health food store. They’re softer than regular dates, and have more of a caramelly taste and add a rich sweetness to recipes. If you’re using regular dates, you may want to soak them in warm water for 30 minutes before using them.
You can use any white beans that you have on hand, and of course you can cook them yourself if you prefer.
If you’re using a high-speed blender, you can just throw the tomatoes in whole. You don’t even need to chop the stalk bit out, because it will all be blended in and no-one will ever know.
If you want to make this recipe nut-free, just replace the cashews and water with any non-dairy milk (e.g. soy milk, rice milk, oat milk etc).
The cashews in this soup add a lovely creaminess, but they do also add most of the fat content, so you could also just leave them out, but it might not taste quite as wonderful.
Sun-dried tomatoes in oil would also work just fine in this recipe. The blender will make sure that they’re thoroughly combined either way.
Medjool dates are big, sweet, soft and sticky dates that you usually find in the fresh produce section, or at your local health food store. They’re softer than regular dates, and have more of a caramelly taste and add a rich sweetness to recipes. If you’re using regular dates, you may want to soak them in warm water for 30 minutes before using them.
You can use any white beans that you have on hand, and of course you can cook them yourself if you prefer.
If you’re using a high-speed blender, you can just throw the tomatoes in whole. You don’t even need to chop the stalk bit out, because it will all be blended in and no-one will ever know.
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