Best Vegan Creamy Tomato Soup
Ingredients
- 1 (29 ounces) 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 onion, red bell pepper, and garlic into small pieces. In a large pot over medium heat, add frozen butternut squash and cook for 3 minutes. Once the water evaporates, add 1 tablespoon oil, garlic, and onions, and cook for 3 minutes, adding water if needed to prevent sticking. Then add the bell pepper and cook for 10 minutes.
Remove the mixture and add it to a high-speed blender.
To the same pot, pour 3 cups water and bring to a boil. Add bouillon and whisk until dissolved. Add tomato puree and cashew milk, stir to combine, and simmer for 5 minutes.
Spoon 3-4 cups of the simmering liquid into the blender and blend until smooth. Add the blended mixture back to the pot, mix together, and cook for 5-7 minutes. Taste and adjust seasonings as needed.
Enjoy as is or with vegan grilled cheese.
Notes
Serves about 8 people. Feel free to cut the recipe in half.
