People often look at me with surprise and a little pity when they learn I don’t like tomatoes, but I can usually win them back when I clarify that blended tomato recipes, like salsa, marinara or this latest recipe, are delicious to me. (No chunks, though, please!) This recipe for Creamy Tomato Soup is a good example of where I zag with regard to tomatoes. It’s thick, rich, creamy, full of flavor and ready for bread dunkings. It is also a great taste of summer when tomato season has long passed.
1 tablespoon extra virgin olive oil or ⅓ cup low-sodium vegetable broth 1 yellow onion, diced 2 tablespoons water 1 tablespoon garlic, minced 2 tablespoons tomato paste 1 teaspoon crushed red pepper flakes 2 28-ounce cans whole peeled tomatoes, (I recommend San Marzano) 2 cups low-sodium vegetable broth ½ cup raw cashews or cashew pieces, soaked in hot water for 30 minutes and drained
In a large pot over medium heat, heat the olive oil or the stock for one minute, then add the diced onions. Cook, stirring occasionally, for about seven minutes. Add the garlic, tomato paste and crushed red pepper flakes, stirring frequently, for three minutes, and add water to reduce sticking. Add the tomatoes and vegetable broth, stirring from the bottom to make sure the onions aren’t sticking to the pan. Increase the temperature to medium-high and heat to a simmer. Simmer for ten minutes.
Add the tomatoes to your blender and blend with the cashews until smooth. You may have to do this in stages, ladling anything unblended into the blender. Return to the pot and gently heat until heated through.
Cashews, Soup, Oil-Free Option, Main Dish Entrée, Blender
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