I’m so not ready for it to be Monday already, yet here we are on tax day—my favorite day of the year. I suppose I can’t complain too much because I don’t handle my taxes. Contrary to popular belief, I’m not that great with numbers, and I’m worse at managing my finances. I’m just glad that I can shove those responsibilities to someone else.
I only deal with food. Let’s move on to things that are slightly more in my wheelhouse.
I’ve been having serious cravings for tomato soup lately, and the only way I know how to deal with them is to make it myself. This recipe is lightly adapted from a tomato soup recipe I found on Chowhound. I made quite a number of modifications here, but the most significant one would be swapping heavy cream for light coconut milk. I had my doubts about whether the coconut milk would work, but you don’t actually taste it at all! If you don’t have coconut milk lying around, soy milk or almond milk will work, too.
Only 30 minutes stand between you and delicious and creamy vegan tomato soup. It’s tangy, creamy, and perfect as an appetizer or a meal on its own with some croutons.
COOKING NOTES FOR THE TOMATO SOUP
- Be careful with the tomatoes: In the directions, I ask that you break up the tomatoes with the back of a wooden spoon. Be careful, though! The tomatoes are incredibly squirty (<—probably not a real adjective, but you get the picture).
- Try to use a blender to mix the soup: Normally, I would use an immersion blender to blend soups right in the pot, but in this case, I highly recommend using a blender. The tomatoes squirt everywhere, and you’ll just create a huge mess if you use an immersion blender.
- 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. You can also a bigger batch of cashew cream. Just remember you want a 1:1 cashew cream to water ration.
By the way, is it just me, or does the cashew cream drizzle on this soup look a bit like Bob Marley?
Vegan Tomato Soup
- 1 tablespoon olive oil
- 1 small red onion, diced
- 1 28-ounce (800g) can of whole peeled tomatoes
- 1 cup (240ml) water
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon smoked paprika, regular sweet paprika works, too
- kosher salt to taste
- 1/3 cup (80ml) light coconut milk
- freshly ground black pepper
- basil leaves, julienned
- cashew cream
- Heat olive oil in a heavy-bottomed pot, over medium-low heat. When the pot is hot, add onions and cook for 6 to 8 minutes, until the onions are soft. Stir often to keep the onions from burning.
- Add the entire can of whole tomatoes, including the liquid, and 1 cup of water. Using the back of a wooden 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.
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