Creamy Vegan Tomato Bisque with a Kick
Cozy Up with Creamy Tomato Soup with Cashew Cream: A Deliciously Vegan Delight!
Is there anything more comforting than a warm bowl of tomato soup on a chilly day? This isn’t your average tomato soup, though! Our Creamy Tomato Soup with Cashew Cream takes this classic to a whole new level of flavor and texture. It’s incredibly easy to make, packed with nutrients, and completely vegan! The cashew cream adds a richness and velvety smoothness that you won’t believe is dairy-free.
We’ve all been there – craving something comforting but wanting a healthy option. This soup delivers on both fronts. It’s perfect for a quick lunch, a light dinner, or even a sophisticated appetizer. The subtle sweetness of the tomatoes, combined with the aromatic oregano and a hint of spice from the red pepper flakes, creates a symphony of flavors that will tantalize your taste buds.
What makes this soup special?
- Vegan & Dairy-Free: Enjoy all the creaminess without the dairy! The cashew cream is a game-changer.
- Easy to Make: Ready in under 40 minutes – perfect for busy weeknights.
- Healthy & Nutritious: Packed with vitamins and antioxidants from the tomatoes and cashews.
- Flavorful & Versatile: A comforting classic with a delicious twist.
Tips for the Best Creamy Tomato Soup:
- Cashew Soaking is Key: Don’t skip the 30-minute soak for the cashews! This ensures they blend into a super smooth and creamy consistency.
- Adjust the Spice: Love a little heat? Add a pinch more red pepper flakes. Prefer a milder soup? Omit them altogether.
- Garnish to Impress: A drizzle of olive oil, a sprinkle of fresh herbs (basil or parsley work beautifully), or a swirl of cashew cream elevate the presentation.
- Get Creative with Add-ins: Roasted red peppers, a touch of balsamic vinegar, or a handful of spinach can add extra depth and flavor.
Frequently Asked Questions:
Q: Can I use canned cashews instead of raw cashews?
A: While you can use canned cashews, the texture might not be as smooth and creamy. Raw cashews, properly soaked, yield the best results.
Q: Can I make this soup ahead of time?
A: Absolutely! This soup tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Is this soup gluten-free?
A: Yes, this recipe is naturally gluten-free.
Q: Can I freeze this soup?
A: Yes, you can! Allow the soup to cool completely before transferring it to a freezer-safe container. It will keep for up to 2 months.
Q: What can I serve with this soup?
A: Grilled cheese sandwiches, crusty bread for dipping, or a fresh side salad are all excellent choices.
We hope you enjoy this comforting and delicious Creamy Tomato Soup with Cashew Cream as much as we do! It’s a perfect way to warm up on a cold day and nourish your body with wholesome ingredients.
Creamy Tomato Soup with Cashew Cream
Ingredients
- 6 oz garlic
- 1 tbsp olive oil
- 1 medium onion
- 28 oz crushed tomatoes
- 2 cups vegetable broth
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
- 1/2 cup raw cashews soaked in hot water for 30 minutes
- 1/4 cup water
- salt to taste
- pepper to taste
Instructions
- Sauté garlic and onion in olive oil until softened.
- Add crushed tomatoes, vegetable broth, oregano, and red pepper flakes. Bring to a boil, then reduce heat and simmer for 20 minutes.
- While the soup simmers, blend soaked cashews with water until smooth and creamy.
- Stir cashew cream into the soup. Season with salt and pepper to taste.
- Serve hot.
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