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The Real Food Academy
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(786) 395-0355
Cafe Phone
(786) 953-8585
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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

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!
Course Soups
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6 Servings
Author Chef Maria Cummins

Ingredients

Tomato Soup

  • 2 tbps olive oil
  • 4 large ripe tomatoes chopped
  • 2 medium zucchini chooped
  • 1/2 cup red onion small diced
  • 1 small jalapeno (optional)
  • 2 cloves garlic chopped
  • 1/4 cup basil same some for the garnish
  • 1 tps dry italian seasoning
  • 1/2 tps turmeric
  • 1 small bay leave
  • 1 ½ quarts vegetable broth you can use water too

Cashew Cream Ingredients

  • 1/2 cup cashews soked for at least 4 to 6 hrs
  • 2 tbps Water

Instructions

The Soup

  • In a medium sauce pan saute the onion in the olive oil along with the crushed garlic.
  • 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
  • Add the broth and turn stove to medium heat and cook on low heat for about 15 minutes.
  • Working in batches add the vegetables and broth to a blender.
  • After all the ingredients are thoroughly blended, transfer back to the pot and bring to boil for a few minutes.
  • Reduce the heat and simmer for 5 minutes.
  • 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.
  • Rinse the cashews, add to a high speed blender with the water and salt. Blend until smooth.
The Real Food Academy
570 NE 81st Street
Miami, FL 33138
Call (786) 395-0355
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