We all need a classic homemade vegan cream of tomato soup recipe for those chilly afternoons, and this one made with creamy cashews is a dairy-free winner!

Tomato goodness

Making Your Own Veg Stock



For this vegan cream of tomato soup recipe, I used my homemade veggie stock, which I made simply by boiling up food scraps that most people would through away. Food scraps can be anything you don't usually use as part of a recipe such as, onion tops/skins, potato peels, carrot tops, cabbage cores, broccoli stalks, and whatever else is needing to be used up such as wilting greens or herbs, sprouted garlic, bendy carrots. All goes in with water to cover and lightly simmer for an hour.

You can always choose to add extra salt, spices, herbs later on. You can also freeze your scraps to save up enough to make a big pot of stock. I'm always saving my jars and lids, so when the stock has cooled and drained, I will transfer it to my jars and then store them in the fridge to use within one week. You can even place the stock in freeze-able containers and freeze for up to 3 months.

Making The Cashew Cream

Here is an easy dairy-free homemade cashew cream recipe made from just two ingredients - Cashews, either soaked for 4-8 hours or boiled 10-15 minutes and then blended with unsweetened dairy-free milk until fully broken down and creamy. 1 used roughly 30g cashews with 75ml dairy-free milk to blend. Adjust to your thickness preference. I find adding just enough dairy-free milk so that it blends is enough. More dairy-free milk will result in a thinner cream.

Vegan Cream of Tomato Soup

When you are craving comfort food this tomato soup will fit the bill perfectly. Sweet nutritious tomatoes cooked with mild spices and creamy cashews are transformed into a luscious rich healthy soup. This slightly sweet and smoky flavoured soup topped with fresh basil makes a light nourishing meal along with some crusty croutons.

Prep Time : 5 minutes

Cook time : 16-20 minutes

Serves : 3-4

Level Of Cooking : Easy

Taste : Mild

Kcals per serving : 181.8 kcal

Protein : 5.51 g

Fat : 5.65 g

Carbs : 29.94 g

Fibre : 4.66 g

One serving also provides:

Iron : 38% DRI

Vitamin : B6 36% DRI

Vitamin C : 32% DRI

Calcium : 8% DRI

DRI = Daily Recommended Intake

#dairyfree #vegan #homemade #glutenfree #easyrecipe #veganrecipe

Ingredients

• 1 large white onion, chopped
• 400g fresh large tomatoes, chopped or 1 tin of chopped tomatoes
• 2 large cloves of garlic, pealed and chopped
• 1 medium potato, pealed, diced into small cubes
• 1/2 tsp vegan worcester sauce
• 1 tbsp tomato puree
• 1 tsp smoked paprika
• 500ml vegetable stock homemade or store-brought
• 3 tbsp homemade cashew cream or store-brought alternative + 1 tsp extra for topping
• 1 tbsp oil for frying
• Salt & pepper to taste
• Fresh basil & (GF if necessary) bread croutons garnish

Method

1. Fry onion for 5 mins on medium heat until translucent, add the garlic and fry 1 more minute.
2. Add the veg stock, cubed potato, smoked paprika, tomato puree and the tomatoes.
3. Cook for 15 minutes or until the potato is fully cooked, add the worcester sauce now.
4. Add the cashew cream and transfer to a blender, or with using a stick blender puree thoroughly.
5. Garnish with fresh basil, croutons, and more cashew cream.

For a twist of basil, when blending add 1/2 a cup of fresh basil leaves or for a spicy kick add a dash of cayenne pepper.

I hope you enjoy making this Tomato Soup Recipe!

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Rose Wyles - The Vegan Nutritionist