Creamy Vegan Tomato Soup
Ingredients
- 1 (29 ounces) can tomato puree
- 1 cup raw cashews
- 5 cups filtered water *divided*
- 1 red bell pepper, diced
- 1 yellow onion, diced
- 1 butternut squash (4 cups chopped)
- 3 cloves garlic
- 1 1/2 tbsp “no chicken” bouillon
- 1/2 tsp pepper
- 1 tsp salt (optional… if needed)
Preparation
Soak cashews in filtered water for 1 hour or 20 minutes in hot water.
Preheat oven to 400 degrees F.
Carefully cut off the skin from the butternut squash, cut it in half first, then chop into small chunks. Chop the red bell pepper and add both to a baking sheet, then bake for 30 minutes or until tender, without letting them brown too much.
Meanwhile, chop the onion and garlic into small pieces. In a large pot over medium heat, add 1 tablespoon oil and sauté the garlic and onions for 5-6 minutes.
Drain the raw cashews and rinse with water. Place the soaked cashews in a blender with 2 cups of filtered water and blend for 30 seconds on high speed until smooth. Then add the baked butternut squash, red bell pepper, sautéed garlic, and onions to the cashew milk and blend on high for 1-2 minutes until smooth.
In the same pot, pour 3 cups of water over medium heat and bring to a boil. Add the bouillon paste and whisk until dissolved. Add the tomato puree and the cashew milk mixture. Stir to combine and simmer for 15 minutes. Add salt and pepper to taste and enjoy.
Enjoy as is or with a vegan grilled cheese.
Notes
For the vegan grilled cheese, use local sourdough multigrain bread.
