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This vegan creamy tomato soup is prepared with cashew cream.  This recipe became mine and my husband’s favorite soups.  I usually make a double batch and freeze some for later. OLYMPUS DIGITAL CAMERA
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The Best Non-Dairy Creamy Tomato Soup
This vegan tomato soup is so creamy….that no one will know there’s no HEAVY CREAM in it!
The Best Non-Dairy Creamy Tomato Soup
Votes: 3
Rating: 5
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Prep Time 20 minutes
Cook Time 25 minutes
Servings
Servings
Ingredients
Tomato Soup
Cashew Cream Ingredients
Prep Time 20 minutes
Cook Time 25 minutes
Servings
Servings
Ingredients
Tomato Soup
Cashew Cream Ingredients
Instructions
The Soup
  1. In a medium sauce pan saute the onion in the olive oil along with the crushed garlic.
  2. Once the onion become translucent, add the tomatoes, the zucchinis, jalapeno, basil, Italian seasoning, turmeric pepper, and sea salt. Saute for a minute or two
  3. Add the broth and turn stove to medium heat and cook on low heat for about 15 minutes.
  4. Working in batches add the vegetables and broth to a blender.
  5. After all the ingredients are thoroughly blended, transfer back to the pot and bring to boil for a few minutes.
  6. Reduce the heat and simmer for 5 minutes.
  7. Once the soup is done cooking, add half of the cashew cream to the soup and mix well. Save some cream and basil to garnish the soup.
  1. Rinse the cashews, add to a high speed blender with the water and salt. Blend until smooth.
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About Chef Chef Maria

Born in Venezuela, Chef Maria developed her passion for food as a young girl. In her early 20’s she came to the United States and entered the restaurant business in Boston MA. Later in San Diego CA she opened El Tucan Restaurant. It was in San Diego that Chef Maria was challenged by the culture and regional ingredients that ultimately contributed to the inventive style she’s known for today. Also during this time in San Diego, Chef Maria was introduced to organic produce importance of nutrition.

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