Homemade Vegan Tomato Soup
Ingredients
- 1 onion, diced
- 3 cloves of garlic, chopped
- 2.2 lbs (1 kg) of tomatoes
- 1 1/4 - 2 1/2 cups (300-600 ml) vegetable stock
- 5 large basil leaves
- 1 sprig of thyme
- 1 tsp smoked paprika
Cashew cream
- 2/3 cup (100 g) cashews, raw
- 1/3 cup + 3 tbsp (100 ml) water
Preparation
Start by chopping the onion and garlic cloves.
Cook the chopped onion and garlic in a large saucepan, adding a sip of water occasionally to prevent burning.
While the onions are sauteing, chop the tomatoes.
Add the tomatoes, vegetable broth, thyme, basil, and smoked paprika.
Simmer the mixture over medium heat for about 10 minutes or until the tomatoes are soft.
Blend the soup using an immersion blender or high-speed blender.
For the cashew cream, blend the cashews and water in a high-speed blender until smooth, then add it to the soup.
Let the soup boil briefly to thicken.
If the soup is too watery, add a little tomato paste.
Season the soup with pepper and sea salt.
Tips
Decorate the soup with fresh basil and a spoonful of cream by preparing additional cashew cream as per the ingredients.
