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Creamy Vegan Blender Tomato Soup
Servings: 4
Calories: 125kcal
This Creamy Vegan Blender Tomato Soup is super smooth and rich, made with lots of roasted vegetables, and has just the perfect spicy "kick."
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Ingredients
- 6 large tomatoes, cut in half (or about 42 ounces of whole canned tomatoes)
- 1 medium onion (cut into chunks)
- 1 whole garlic bulb (with top cut off about ½”, to expose cloves)
- 2 tablespoon fresh thyme leaves (or 2 teaspoon dried thyme)
- 1/4 cup raw cashews (see Recipe Notes for alternatives)
- 1/8 teaspoon cayenne pepper (or to taste)
- 1-2 tablespoon olive oil
- 1 teaspoon chicken bouillon (or 1 teaspoon of this vegetable broth mix)
- broth or coconut milk (optional)
- salt
- pepper
Instructions
- Soak cashews in water for 1-4 hours, then rinse and set aside.
- Preheat oven to 400° F.
- Place the tomatoes (with the cut side facing up), onion, and garlic bulb on a baking sheet. Sprinkle the thyme leaves and salt and pepper over top.
- Drizzle with olive oil.
- Bake for 30-40 minute or until the edges of the onion, garlic, and tomatoes start to caramelize.
- Add roasted tomatoes, onion, desired amount of garlic, and scraped pan drippings to a blender.
- Add in the cashew nuts, cayenne pepper, and bouillon. Blend until smooth.
- Adjust seasonings to taste and add broth or milk until desired consistency is reached.
- Heat, top with fresh or dried parsley, nutritional yeast, or cheese (if desired), and serve.
Notes
- Tomatoes: You can use whatever tomatoes you like. The recipe indicates large tomatoes, but you could of course roast Roma tomatoes or Cherry tomatoes and in a pinch you could use jarred tomatoes with or without roasting. The soup's texture will be different but still will be delicious. These fire-roasted tomatoes are a fantastic choice if you go the canned tomato route.
- Cashew Alternatives: Hemp seeds or macadamias are a great alternative for the cashews. I haven't tried them yet, but they should work out just fine.
Nutrition
Calories: 125kcal | Carbohydrates: 13g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 12mg | Potassium: 552mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1729IU | Vitamin C: 33mg | Calcium: 42mg | Iron: 2mg | Net Carbs: 10g