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Creamy Tomato Soup

4/30/2013

26 Comments

 

Creamy Tomato Soup

​
with Homemade Cashew Cream

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I was never a traditional tomato soup fan. Like watered down tomato paste, it is bland and flavorless. Sort of like a warm bloody mary without all of the other fun additions. My family feels similarly. Last week, when I told them I had actually come up with a tomato soup recipe that I not only liked, but was proud of, they were skeptical. I got a lot of heavy sighs and disgruntled looks.
They always underestimate me. 
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I needed to prove them wrong. I needed to know if my soup passed the test. 
I watched expectantly as spoons were lifted to mouths; smiles and second bites...to their own surprise, they loved it. I knew they would. 
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Unlike Campbells cans, this soup is loaded with fresh vegetables, flavorful herbs and a secret ingredient- my homemade cashew cream! 
It adds a richness in texture and slight nutty flavor that brings this soup from average to excellent. Its simple to prepare and even easier to re-heat later. 
Tastes best alongside a gooey grilled cheese sandwich.
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As you already know, eating more veggies is a good thing. Tomatoes especially are a powerhouse food. And while you may already know that tomatoes are fat-free, low in calories, and high in nutrient value, you may not have known that tomatoes are full of beta carotene, which give skin a natural, healthy glow; they are rich in vitamin K, lycopene, and calcium to help build strong bones; tomatoes are a natural source of chromium- great for balancing blood sugar levels, and they are high in cartenoids and bioflavenoids, which are natural anti-inflammatories. 
Plus, because we're talking health: both tomatoes and cashews are high in fiber; tomatoes are also very water dense. The combination of the two makes this soup a little more filling than most- helping you to eat smaller portions of more healthful foods.
Summer is coming, and cutting back on belly fat is something we all want.
Exercising regularly and eating healthy, nutrient-rich meals like this is the way to do it.
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Ingredients:
2 1/2 lbs. tomatoes
6 cloves garlic
2 medium yellow onions
4 T. earth balance or olive oil
1 quart (4 c.) vegetable broth (or water)
2 bay leaves
1/2 cup fresh basil, chopped
1 tsp. salt
1/2 tsp. pepper
1 cup soaked raw cashews
1 cup water

Cashew Cream:
Soak 1 cup cashews in warm water for 1-4 hours. Drain cashews, pour into a blender, and add one cup water. Blend until consistency is creamy and no cashew chunks remain. Set aside.

Tomato Soup:
Wash, weigh, and chop tomatoes. Set aside. 
In a large soup pot, melt butter. Add chopped onions and garlic, and sautee about 8 minutes, until onions are glassy but not carmelized. Add tomatoes and continue to cook until onions and tomatoes are completely softened, about 15-20 minutes.
Add vegetable broth, bay leaves, basil, salt and pepper and cook on medium heat for about 30 minutes, until the smell of garlic and basil are wafting through the air. Remove the bay leaves and toss ‘em in the compost. Pour the cashew cream into the pot, and using a regular or immersion blender, blend the soup until creamy, usually about 20 seconds in my vitamix. 
Serve immediately while warm, or simmer on low heat until ready to serve. Garnish with roasted cherry tomatoes, a drizzle of cashew cream, or fresh basil leaves.
Keeps in the fridge for about a week. Makes great leftovers!
print recipe
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26 Comments
I am SO making this!
4/30/2013 03:25:24 am

Reply
vegan virtues
11/10/2013 02:01:46 pm

You don't have butter in your ingredients list, yet you write "In a large soup pot, melt butter?" Butter not vegan, also u need to add something to bind the tomatoes, like potatoes, pumpkin to make it creamy.

Reply
Amber link
11/10/2013 09:56:51 pm

Actually, the ingredients list calls for 4 tablespoons earth balance or olive oil- earth balance is a vegan butter. The rich, thick cashew creme acts as a great binder. Did you have issues when making this particular recipe?

vegan virtues
11/11/2013 12:07:41 am

So earth balance is a brand name, never heard of it in Australia. We us plant margarine. Cashews is not binding the liquid. As I said you need a starch compound.

Andrea
5/16/2013 01:08:37 am

I made it and the soap is perfect!! Just a question - could I use other veggies for different soap variations?? Love from the Czech Rep xxx

Reply
Amber link
5/17/2013 10:39:16 pm

I'm so glad!! I haven't tried it with other veggies but I bet squash or potatoes would work well, though you may need to add a tad more liquid. Best of luck, let me know how it turns out!

Reply
Andrea
5/20/2013 12:48:55 am

I used broccoli this time and it turned out great! It was so simple: sauté one big onion and a few cloves of garlic; then add one chopped potatoe and a standard brocolli head and cook in vegetable broth for 30 min. Blend the soup and add cashew cream. Yum!!!

Amber link
5/21/2013 12:52:26 am

That sounds DELICIOUS! I'll be giving that a try this week for sure. Thanks for sharing! :)

Reply
Sheri link
7/4/2013 02:47:24 pm

Made this tonight! OMG!!! Best soup everrr!!!! Ate it with a grilled cheese... Vegan of course! I was in heaven! Thank you for recipe !!! I am loving your website!!:)

Reply
Jo
9/26/2013 07:11:43 am

Making tonight. Will update you on how it is! Is it just me or is that a LOT of onion? Does it taste as such? Guess I'll find out! :)

Reply
Amber link
9/27/2013 12:23:52 pm

I don't think its a lot of onion- but I'm biased ;) Best of luck, enjoy!

Reply
Gail
10/24/2013 10:49:04 pm

Is it possible to print out your recipes? I can't seem to find a printable copy. Can't wait to try your tomato soup and potato soup recipes.

Reply
Amber link
10/29/2013 12:46:43 pm

Unfortunately there's no attached 'print' buttons on our recipes. We're hoping to get there soon, but right now the easiest way to save our recipes is to bookmark them to your web browser or to copy and paste them to a word document and print them from there. Doing that is also nice because you can format it to look however you like. Best of luck!

Reply
Carolann
11/26/2013 07:51:01 am

Just made this and it is delish! Thank you for sharing :)

Reply
sylvia thur link
11/27/2013 02:42:18 am

Use raw cashews. Roasted or cooked doesn't work. :)

Reply
beebee
1/11/2014 08:39:43 am

I am not a fresh tomato soup person. Just tried your recipe and it loved it. Our family will definitely have this again. Thanks for sharing with everyone.

Reply
Josi
3/12/2014 09:55:58 pm

I am making thus again today it is amazing! I gave it to some friends who were amazed there is not any dairy in it. Great job it s Fabulous

Reply
Zoe
4/28/2014 05:40:28 am

This looks absolutely delicious. Just thought I'd mention that cashews (and most nuts for that matter) are actually pretty low in fiber, at about one gram per ounce. It's the high fat content that makes them so filling and satisfying. They are a good source of iron and magnesium though :)

Reply
Jen
8/28/2014 06:29:21 am

Is there anyway u can add a Pinterest option plz? I keep all my fave web recipes organized that way.

This recipe looks wonderful! I love it :)

Reply
Pamela
9/30/2014 09:30:22 am

This soup is great! I'll actually make it again (I never like my own soups). I roasted the garlic and added just before pureeing, and instead of basil, I used 6 whole cloves. Very nice!

Reply
Jess
10/2/2014 09:49:36 am

I have tried so many of your recipes and they're all great! Would love to see new recipes more often.

Reply
Dawn
1/8/2015 06:48:08 am

Made the tomato soup two nights ago. It was quite tasty. I ended up using dried basil, because, believe it or not, all of the stores were out. They were basically out of everything. The bad weather is keeping the all food trucks from coming down our way. The dried basil still gave it an intense flavor. We are not tomato soup fans, but we loved this tomato soup recipe. Even my baby girl loved it.

Reply
Sandy
1/22/2017 06:39:42 am

This looks delicious! Do you think you can freeze the leftovers?

Reply
Amber link
1/25/2017 06:04:35 pm

Definitely! I've done it before myself. Just let the soup that completely on the counter before trying to reheat it. Enjoy!

Reply
Terry
5/3/2017 08:37:56 am

Wow! This soup is delicious! Thank you so much for the great recipe. We will be making this regularly. I was able to print it by selecting the lines I wanted to print then right clicking in the recipe and selecting Print Selection.

Reply
Amber C
5/3/2017 10:21:48 pm

I made this yesterday for a mixed group of people, some vegetarian, some meat eaters, some dairy free, ALL loved it! This was my first time trying homemade tomato soup (cooking or eating) so I was a little unsure if I would like it but the reviews convinced me! I'm pregnant right now and everything tastes extremely strong to me, so we only used half the amount of onion and garlic. Other small changes we made were adding a spoonful of chicken bouillon (didn't have veggie on hand) and a teaspoon of white sugar. The sugar really balanced out the acidity, and didn't make it sweet at all, but I recommend sneaking up on it a tiny amount at a time and tasting after each addition! We also had some cooked, crumbled bacon on the side for meat eaters and it really took this soup to the next *heavenly* level! Thank you so much for this recipe!

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