Best Vegan Creamy Tomato Soup
Ingredients
- 1 (29-ounce) can tomato purée or sauce
- 2 cups oat milk (or any plain unsweetened plant-based milk)
- 3 cups filtered water
- 1 red bell pepper, diced
- 1 yellow onion, diced
- 3 cloves garlic
- 20 ounces frozen butternut squash
- 1 1/2 tsp “no chicken” bouillon
- 1/2 tsp pepper
- 1 tsp salt (optional, if needed)
- Avocado oil or any oil of choice
Preparation
Chop the onion, red bell pepper, and garlic into very small pieces.
In a large pot over medium heat, add the frozen butternut squash and cook for 3 minutes, or until the water from the frozen squash has evaporated.
Add 1 tablespoon of oil, then add the garlic and onions, and cook for 3 minutes, adding 1 tablespoon of water throughout the cooking process if needed to prevent sticking.
Add the bell pepper and cook for 10 minutes.
Remove the butternut squash, onion, garlic, and bell pepper mixture and add it to a high-speed blender.
Pour 3 cups of water into the same pot and bring to a boil over medium heat.
Add the “no chicken” bouillon and whisk until dissolved.
Add the tomato purée and cashew milk, and stir to combine.
Simmer for 5 minutes.
Carefully spoon 3 to 4 cups of the simmering liquid into the blender.
Blend on high until completely smooth.
Add the blended mixture back into the pot and mix well.
Cook on medium heat for 5 to 7 minutes.
Taste and adjust seasonings as needed.
Tips
Serves around 8.
Feel free to cut the recipe in half.
Enjoy as is or with a vegan grilled cheese!
