Vegan Tomato Soup Recipe Cashew

When the tomatoes are cooked remove them from the oven and add them along with the garlic to your blender.

Vegan tomato soup recipe cashew. In a medium soup pot heat up 2 tablespoons of oil over medium heat. Blend using an immersion blender or in batches in a blender be very careful when blending hot liquids until soup is smooth. Add the entire can of whole tomatoes including the liquid and 1 cup of water.

Make sure this is the consistency you prefer if you would like more of a brothy soup add more broth. Bring to a boil then reduce to a gentle simmer and simmer for 10 minutes. Raise the heat to medium and bring everything to boil.

Add the tomato paste broth along with the potatoes and carrots and stew with the lid on until the vegetables are soft. In a large pot heat olive oil on medium low heat. Add tomatoes in their juices vegetable broth cashew cream sugar and spices.

Next add tomato paste fresh basil dried thyme and 1 cup of the veggie broth. Carefully remove from the oven and let them cool slightly. Add the roasted tomatoes pepper onion and garlic to a high speed blender.

Sauté onion and garlic for about 2 minutes. Fry for a couple of minutes stirring frequently to prevent burning until the tomato paste has darkened slightly in colour. Blend process the tomato mixture and basil leaves in batches in a blender until smooth.

Return to pot taste for seasoning and add the lemon or lime juice if needed. Using the back of a wooden spoon gently smash the tomatoes. Season to taste with salt and pepper.