Vegan Tomato Soup

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 195.0
  • Total Fat: 9.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 802.3 mg
  • Total Carbs: 26.3 g
  • Dietary Fiber: 6.1 g
  • Protein: 5.2 g

View full nutritional breakdown of Vegan Tomato Soup calories by ingredient


Introduction

A tasty tomato soup, that can also be made with fresh tomatoes, with a creamy topping. A tasty tomato soup, that can also be made with fresh tomatoes, with a creamy topping.
Number of Servings: 3

Ingredients

    2 tbsp Basil
    1 tsp Paprika
    3 cup Del Monte Stewed Tomato Original
    4 tbsp minced onions
    0.50 cup Cashew Halves and Pieces, Great Value (1 oz/28g)
    3 tsp dried oregano
    0.33 cup Silk Coconut Milk (original)
    .33 cup (8 fl oz) Water, tap

Tips

The cashew cream topping is optional but used to figure in the caloric information.


Directions

Using a large sauce pan or pot on low heat, add the entire can of whole tomatoes, including the liquid, and 1 cup of water. Using the back of a spoon, gently smash the tomatoes. Add dried oregano, dried basil, paprika, and a pinch of kosher salt. Raise the heat to medium and bring everything to boil. Let soup simmer for 8 to 10 minutes. Turn off heat. Let the soup cool off for 5 minutes before transferring to a blender to blend.

Return soup to pot and stir in coconut milk.
Serve in bowls with black pepper, basil leaves, and cashew cream, if you like.

Notes:
To Make Cashew Cream: If you want to make cashew cream for topping the soup, soak 1/2 cup of cashews with boiling water for about an hour. Reserve 1/2 cup of the liquid, and drain the rest. Blend cashews with the water until smooth.

Serving Size: Makes 4 1-cup servings