Every rainy and gloomy day, I try out a new version of homemade tomato soup. This vegan Dairy Free Tomato Soup has clearly been the winner. It calls for a couple unexpected ingredients such as cashews for creaminess and miso paste for that delicious umami flavor. There are a few extra steps such as roasting the garlic and blending the cashew cream but still comes together so easily.
You start out this dairy free tomato soup by roasting the garlic. I love the step by step instructions by Simply Recipes that you can find here! After the garlic is roasted, combine it with the soaked and drained cashews, white miso paste, salt, and water and blend until you get a thin but smooth cashew cream. Set aside and sauté some shallots along with traditional tomato soup seasoning, thyme and basil, and a little kick from red pepper flakes. Add in your tomatoes and combine with the cashew cream in the food processor and blend until desired consistency. If you like a little chunk in your soup, you can skip blending it altogether.
Serve this delicious creamy dairy-free tomato soup topped with fresh basil and along with crusty bread. Or even better, a vegan grilled cheese! Yum!
Dairy Free Tomato Soup
Course: Main, SoupDifficulty: Easy4
servings30
minutes13
minutesIngredients
1 bulb of roasted garlic (follow instructions here)
½ cups of raw cashews, soaked in water for at least 1 hour and drained
1 tablespoon white miso paste
1 teaspoon salt
2 tablespoons olive oil
1 shallot, thinly sliced
½ teaspoon red pepper flakes
1 teaspoon of each dried thyme and dried basil
24 oz. jarred or canned diced or crushed tomatoes
1 teaspoon white sugar
Directions
- Roast garlic – follow instructions here.
- Add roasted garlic, drained cashews, ¾ cup of water, miso, and salt to a food processor. Process on high for about 1 minute until smooth. Set aside.
- In a large sauce pan or Dutch oven, heat olive oil over medium heat. Add shallot and sauté for 2-3 minutes until soft. Add red pepper flakes, thyme, and basil and sauté for another 1 minute.
- Add tomatoes into shallots and mix to combine.
- If your food processor is large enough, add tomato and shallot mixture into the processor with the cashew cream and blend on low until smooth. If your food processor is not large enough, blend in batches. Always be careful with adding hot liquid into a blender because it may splatter.
- Return mixture to sauce pan and simmer for 10 minutes to allow flavors to combine.
- Serve topped with fresh basil and alongside crusty bread or grilled cheese. Enjoy!
Notes
- Roasted garlic and cashew cream can both be prepared a day beforehand.
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