Creamy Vegan Tomato Soup
Creamy, comforting soup bursting with the flavor of fresh basil, roasted tomatoes and garlic.
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Servings: 4 servings
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Ingredients
- 2 lbs roma tomatoes about 7-8
- 6-8 cloves garlic left whole
- 1 large onion roughly chopped
- 2-3 tablespoons olive oil
- salt and pepper
- 1/2 teaspoon red pepper flakes optional
- 1/2 cup fresh basil chopped
- ½ teaspoon dried oregano optional
- 1 cup cashew cream or nondairy half & half see notes for substitutions
- 2 cups vegetable broth
Instructions
- Preheat oven to 425°. Cut tomatoes in quarters, removing the tough piece where the stem attaches.
- Add tomatoes to a large baking dish, along with chopped onion and whole garlic cloves. Drizzle with olive oil and season generously with salt and pepper. (Optionally, add red pepper flakes.) Toss to coat, then place in the oven and roast for about 1 hour, or until tomatoes and onions are very soft and have picked up some golden brown color. If needed, add additional cook time 10 minutes at a time.
- Transfer roasted tomatoes, onion, and garlic to a pot, along with the juices at the bottom of the pan. Add vegetable broth, fresh basil, optional oregano, and cashew cream (or cream substitute of choice).
- Bring to a boil over medium-high heat, then reduce heat to low. Use an immersion blender to purée the soup to your preference. (For a perfectly smooth soup, a traditional blender will work best.)
- Safety tip. If using a blender, make sure the pitcher is heat-safe. Exercise caution while blending hot ingredients. Do not fill the blender up up all the way, as pressure can build rapidly. Leave the chute on the lid open, and hold a clean kitchen towel over it while pulsing. Increase speed very gradually. This will allow some of the steam to escape to keep the pressure from building up or your lid from flying off.
- Soup is ready to enjoy once blended to your preference.
Notes
Veggie broth: If you can get your hands on a faux chicken broth, or vegan chicken-style bouillon cubes or paste, it will taste great in this soup! Regular vegetable broths can oftentimes be quite sweet, and a more savory broth will balance the sweetness of the roasted tomatoes.
Cashew cream substitutions
- 1 (15 oz can) white beans, drained and thoroughly rinsed. These will help thicken the soup while also contributing extra protein and fiber. The soup will not have as rich of a texture with beans as with cashew cream.
- Unsweetened, plain plant milk. Cashew cream has a very thick and creamy texture and neutral flavor, but you can use a store-bought, unsweetened plain plant milk if you don't mind a slightly thinner soup. You can reduce the amount of vegetable broth you add to achieve a thicker consistency if desired.
- Store-bought cream substitute. The brands Ripple, Califia Farms, Country Crock and Silk all offer nondairy cream OR half and half alternatives in the US. I haven't tried any of them in this particular recipe so I can't vouch for the flavor.
- Omit altogether. In a pinch, leave the heavy cream substitute out altogether. The soup will have less of a rich and creamy texture but the flavor will still be incredible.
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