Vegan Tomato Soup
Servings: 4
This vegan tomato soup simmers canned tomatoes with zucchini, carrots, celery and onion, then blends it all with cashew cream until creamy and dairy-free. It tastes just like the one my momma made, with a whole lot more veggies hiding inside.
Equipment
Ingredients
- 1 tbsp avocado oil
- 1 yellow onion diced
- ⅛ tsp sea salt, unrefined
- ⅛ tsp black pepper, ground
- 2 carrots peeled and sliced
- 1 ribs celery chopped
- 2 garlic clove minced
- 1 zucchini sliced
- 3 cup vegetable stock
- 2 cup diced tomatoes undrained
- 1 tsp Italian seasoning
Toppings
- 1 cup cashew cream
- fresh basil
Instructions
- Heat the avocado oil in a large pot over medium-high heat. Add the onion, season with a little of the salt and cook, stirring often, until softened, about 7 minutes.
- Add the carrots and celery and cook, stirring occasionally, for 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Add the zucchini and cook until it starts to soften, a few minutes more.
- Stir in the vegetable stock, tomatoes and Italian seasoning. Bring just to a boil, then reduce the heat to low and simmer until the vegetables are very tender, about 20 minutes.
- Remove from the heat and puree with an immersion blender, leaving it chunkier if you prefer.
- Season with the remaining salt and the pepper. Serve topped with cashew cream and basil.
Notes
- Ingredient Swaps: Canned fire-roasted tomatoes give the soup a deeper, richer flavor. For a nut-free soup, top it with dairy-free sour cream instead of cashew cream.
- Blender Tip: If you use a countertop blender, let the soup cool slightly and blend in batches, filling the jar no more than halfway with the lid vented. Reheat before serving.
- Slow Cooker Method: Soften the onion as directed, then add it to a slow cooker with the remaining vegetables, stock, tomatoes and Italian seasoning. Cook on low for 6 to 8 hours or on high for 3 to 4 hours, then puree and season.
- Storing: Store the soup in an airtight container in the fridge for 4 to 5 days, or freeze it without the cashew cream for up to 3 months. Reheat gently on the stovetop, adding a splash of vegetable stock if it's too thick.
Nutrition
Serving: 2cups, Calories: 276kcal, Carbohydrates: 25g, Protein: 8g, Fat: 18g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 11g, Sodium: 821mg, Potassium: 723mg, Fiber: 5g, Sugar: 10g, Vitamin A: 5725IU, Vitamin C: 26mg, Calcium: 85mg, Iron: 4mg
