Description
The easiest vegan tomato soup! This recipe requires only 6 simple ingredients and will be ready under an hour. It makes the perfect lunch or dinner in a pinch!
Ingredients
- 1/3 cup raw cashews, soaked overnight and drained
- 2 lbs tomatoes of choice (we used 4 medium globe tomatoes and 15 cherry tomatoes)
- 1 small onion, peeled and quartered
- 2–3 cloves garlic, peeled
- 1 1/2 cups unsweetened non-dairy milk (we used almond milk)
- 1/4 cup fresh basil, julienned OR 2 tablespoons dried basil
- Salt and pepper, to taste
Serve with
- Vegan Grilled Cheese, crackers or toasted bread
Instructions
- Preheat the oven to 425°F and line a lipped baking sheet with parchment paper or a silicone baking mat. Add the tomatoes, onion, garlic and a pinch each of salt and pepper the baking sheet and roast for 30-35 minutes, or until the tomatoes begin to char. Allow it to cool for 5-10 minutes after removing it from the oven.
- Transfer the contents of the baking sheet to a high-speed blender and then add the remaining ingredients. Blend until smooth and adjust seasonings to taste.
- Transfer the soup to a pot over medium heat and warm through.
- Serve with a side of grilled cheese, crackers or toasted bread.
Notes
- Recipe inspired by Half Baked Harvest.
- Prep Time: 5 minutes
- Cook Time: 40 minutes