Creamy vegan tomato soup

There is something about fall and rainy Sundays that just call for a good bowl of tomato soup. One of the best fall lunches I can think of is a bowl of creamy tomato soup served with a grilled cheese sandwich (or a fresh veggie sandwich). Worth the effort, simple and delicious!

Now being vegan doesn’t mean you have to give up this delicious combo! For the soup I actually used a cashew cream to make it extra creamy but you can also use coconut milk or even skip the addition of an alternative milk because this soup is amazing without it as well. As for the sandwich there are so many great alternative cheeses now a day or you can just go with a delicious grilled veggie sandwich.

download To make the sandwich we use a cast iron sandwich maker (like in the photo here) but you could also use a frying pan and a pot lid. Just add vegan butter or a tad of coconut oil to the outside of the bread. Load the sandwich up with some fresh veggies (like tomato, thinly sliced onion, green olives, spinach etc..) or some yummy cheese (add a tomato slice for extra flavour). Then add the sandwich to the hot frying pan and press down with a lid. Flip after a few minutes. Easy, simple and worth the effort!

Ok now for the recipe…

Creamy vegan tomato soup

This creamy soup is dairy free, coconut milk free and pairs great with a delicious pressed sandwhich.

Ingredients

    For the tomato soup
  • 1 red onion, chopped
  • 1 tsp EVOO
  • 2 cloves of garlic, chopped
  • 1 tbs dried oregano
  • 1 tbs dried basil
  • 1 tbs smoked paprika
  • 1 tbs garlic powder
  • Salt and pepper to taste
  • 3 tbs of tomato paste
  • 8 vie ripened tomato, or you can use 2 cans of whole peeled tomatoes
  • 6 cups of liquid (veggie broth is preferred or you can use water or a combo of both)
  • 1 generous TBS of cashew cream (recipe below)

    For the cashew cream
  • 1/4 cup of cashews
  • 1/2 cup water
  • 1 tbs lemon juice
  • 2 garlic cloves
  • 1 tbs nutritional yeast
  • salt and pepper to taste

Directions

  1. To make the cashew cream, add all the ingredients into a blender and blend until smooth. You can add more or less water depending on your preference for consistency.
  2. In a medium pot over medium heat sauté the red onions in some EVOO or water. When translucent add in the garlic and spices and cook until fragrant (2 minutes).
  3. 3.

    Enjoy! And don’t forget to tag me if you make this recipe (@at.my.table)! I love to see your creations.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s