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Author Notes: This soup is rich and velvety from the addition of cashew cream, and three different sources of tomatoes give it a complex flavor. It is the ultimate vegan comfort food. Serve with crusty whole grain bread for dunking. —Kayli Dice
- 10 ounces cherry tomatoes, halved
- 2 tablespoons extra virgin olive oil (plus more for roasting cherry tomatoes)
- 1 medium yellow onion, roughly diced
- 1/2 cup raw cashews
- 4 cups low-sodium vegetable broth
- 2 cloves garlic, peeled and roughly minced
- 28 ounces can diced tomatoes (do not drain)
- 4 tablespoons tomato paste
- 1/2 teaspoon Italian seasoning
- Salt and pepper to taste
- Preheat oven to 375F
- Toss halved cheery tomatoes with a drizzle of olive oil and a pinch of salt, and spread in a single layer onto a baking sheet.
- Roast in preheated oven for 45 minutes
- Heat 2 tablespoons of olive oil in a soup pot over medium. When hot, add diced onions and sauté until translucent.
- While onions are cooking, make cashew cream. In a high-speed blender, blend cashews with 1 cup vegetable broth until smooth and creamy
- Add garlic, cashew cream, remaining 3 cups of vegetable broth, canned tomatoes, tomato paste, and roasted cherry tomatoes to the soup pot
- Season with a large pinch of salt, pepper, and Italian seasoning
- Bring soup to a boil, then reduce to a simmer for about 10 minutes
- Puree soup until smooth using an immersion blender or by transferring soup into a regular blender
- This recipe was entered in the contest for Your Best Vegan Recipe