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Creamy Tomato Soup (vegan, gluten free, oil free)

An easy-to-make & healthy tomato soup!


With a creamy texture, vibrant color, and delicious flavors, this 6-ingredient tomato soup is great for chilly weather and autumn days ๐Ÿ‚


It goes great alongside a warm panini, grilled cheese, or with some crackers- and it's perfect for bringing a little warmth and comfort to your day ๐Ÿ’›




Ingredients:


One 28 oz can diced tomatoes (look for BPA free)

1 cup cashews (soaked overnight or at least 20 minutes in hot water)

3 cups veggie broth

1/2 onion (chopped)

2 cloves of garlic (minced)

1-2 tbsp Italian seasoning (to taste)

Salt & pepper to taste


Optional:

1/2 cup shredded basil (for blending into sauce and/or serving on top of soup)


Step by step:

  1. Soak your cashews overnight in room temp water or at least 20 minutes in hot water

  2. To a large saucepan on medium heat, add in your onion and garlic

  3. Allow to cook for 4-5 minutes, using water to de-glaze the pan as needed

  4. Add in your can of crushed tomatoes, veggie broth, salt, pepper, and Italian seasoning

  5. Allow to simmer for about 5-10 minutes

  6. Carefully transfer the ingredients from the saucepan, along with your soaked and drained cashews, into a blender (be cautious not to overfill)

  7. Blend until smooth, serve, and enjoy!

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