Vegan Creamy Tomato Soup with Cashew Cream

For the Soup:

• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 medium red bell pepper, diced (optional for extra sweetness)
• 1/4 cup fresh basil, chopped (plus extra for garnish)
• 1 tsp dried oregano
• 1/2 tsp smoked paprika (optional, for a smoky flavor)
• 1/4 tsp red pepper flakes (adjust to taste)
• 1 can (28 oz) crushed tomatoes
• 2 cups vegetable broth
• 1 tbsp tomato paste
• 1 tbsp maple syrup or coconut sugar (to balance acidity)
• Salt and black pepper to taste

For the Cashew Cream:

• 1 cup raw cashews, soaked in hot water for 15 minutes (or overnight in cold water)
• 1/2 cup water (adjust for desired thickness)
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1 tsp nutritional yeast (optional, for a cheesy flavor)

Step 1: Prepare the Cashew Cream

Before you start cooking the soup, it’s best to prepare the cashew cream so it’s ready to go.

1. Soak the Cashews: Place the raw cashews in a bowl and cover them with hot water. Let them soak for 15 minutes to soften. If you’re short on time, you can use boiling water and let them soak for at least 10 minutes. For a creamier texture, soak them overnight in cold water.
2. Blend the Cream: Drain and rinse the soaked cashews. In a blender, combine the cashews, water, lemon juice, salt, and nutritional yeast (if using). Blend until smooth and creamy. Adjust the water for a thinner or thicker consistency. Set aside.

Step 2: Sauté the Aromatics

Now, let’s build the flavor base for your soup.

1. Heat the Oil: In a large pot or Dutch oven, heat the olive oil over medium heat.
2. Cook the Onion: Add the chopped onion and sauté for 3-4 minutes until it becomes translucent.
3. Add Garlic and Vegetables: Stir in the minced garlic, diced carrots, celery, and bell pepper (if using). Cook for another 5-6 minutes, stirring occasionally, until the vegetables begin to soften.

Step 3: Spice It Up

This is where the magic happens—infusing the soup with aromatic spices.

1. Add Herbs and Spices: Stir in the chopped basil, dried oregano, smoked paprika, and red pepper flakes. Cook for 1 minute, stirring constantly to toast the spices and release their flavors.
2. Tomato Paste: Add the tomato paste and cook for another minute. This helps deepen the tomato flavor.

Step 4: Simmer the Soup

Now it’s time to let all the flavors meld together.

1. Add Tomatoes and Broth: Pour in the crushed tomatoes and vegetable broth. Stir well to combine.
2. Season: Add the maple syrup (or coconut sugar) to balance the acidity of the tomatoes. Season with salt and black pepper to taste.
3. Simmer: Bring the soup to a boil, then reduce the heat to low. Let it simmer uncovered for 20-25 minutes, allowing the flavors to develop and the vegetables to become tender.

Step 5: Blend the Soup

For a smooth, creamy texture, blend the soup until silky.

1. Cool Slightly: Let the soup cool for about 5 minutes to avoid any accidents with hot liquid.
2. Blend: Use an immersion blender to blend the soup directly in the pot until smooth. Alternatively, you can carefully transfer the soup to a countertop blender in batches and blend until smooth. Return the blended soup to the pot.

Step 6: Add the Cashew Cream

This is the secret ingredient that makes the soup irresistibly creamy.

1. Stir in the Cream: Pour the prepared cashew cream into the soup and stir well to combine.
2. Warm Through: Heat the soup over low heat for another 5 minutes, stirring occasionally. This ensures the flavors meld together beautifully.
3. Adjust Seasoning: Taste and adjust the seasoning with more salt, pepper, or a pinch of sugar if needed.

Step 7: Serve and Enjoy

Your vegan creamy tomato soup is now ready to be served!

1. Garnish: Ladle the soup into bowls and garnish with fresh basil, a drizzle of cashew cream, or a sprinkle of nutritional yeast for extra flavor.
2. Serve With:

   Pair with crusty bread, garlic bread, or a side salad for a complete meal. For added protein, consider serving with vegan grilled cheese or some crispy roasted chickpeas.

Tip 1: Use High-Quality Ingredients

The better the quality of your tomatoes and vegetables, the more flavorful your soup will be. Opt for organic or locally sourced produce whenever possible.

Tip 2: Roast Your Vegetables for Deeper Flavor

For an even richer taste, roast the onions, carrots, celery, and bell pepper on a baking sheet at 400°F (200°C) for 20-25 minutes before adding them to the pot. This caramelizes the natural sugars and adds depth to the soup.

Tip 3: Adjust the Consistency

If you prefer a thinner soup, add more vegetable broth. For a thicker soup, simmer it longer to reduce or add a bit less broth. You can also blend in some cooked white beans or cauliflower for extra creaminess without cashews.

Tip 4: Make It Spicy

If you love heat, add an extra pinch of red pepper flakes or a dash of hot sauce. You can also stir in some diced jalapeños or a pinch of cayenne pepper.

Tip 5: Freeze for Later

This soup freezes beautifully! Let it cool completely, then transfer it to airtight containers and freeze for up to 3 months. Reheat on the stovetop or in the microwave when ready to enjoy.