Rule #5: Avoid Foods That Have Some Form of Sugar (or Sweetener) Listed Among the Top Three Ingredients. Maybe you’re thinking: “Wasn’t the last rule about sugar? Come on, dude.” Yes, dear reader, it was, nice recall. Apparently this sugar business is serious stuff and it’s hiding everywhere, like in your tomato soup. “My tomato soup?!” It’s cool, don’t stress. I’m sharing my mom’s recipe for vegan tomato soup, and you can make it in the time it would take you to walk the canned goods aisle. (Well, almost, the cashews gotta soak.)
Seriously, it’s a breeze to throw together. I start by soaking the cashews, using a quick-soak method: I pour boiling water over the nuts and leave them for an hour. Then, all that’s left is to whiz the canned tomatoes and soaked cashews in a blender. Make sure you use good-quality canned tomatoes that don’t contain any weird additives (I like the big Cento cans). You could also use fresh tomatoes, but you’d need to cook the soup longer.
It’s amazing how flavorful this soup is, given you really only need four ingredients (including water). However, feel free to add pepper, dried or fresh basil, or whatever spices sound good to you.
This vegan tomato soup is baby- and kid-friendly! It was one of the first fruit purees our son Jack liked: in retrospect, maybe I should have paused a little more before introducing the cashews, but I was too thrilled he was getting the healthy fats to worry. Now he’s decided he doesn’t love tomato anything, but he’ll eat it combined with other foods, like mashed potato. (Babies are crazy. Go figure.)
Because none of the ingredients are too perishable, this soup keeps in the fridge for a long time: at least a week, or longer. The cashews will continue to absorb liquid, however, which can make the mixture too thick; I always add a little coconut milk when I’m reheating it.
I think you’ll love this vegan tomato soup because it’s:
- Super fast to throw together
- Creamy and flavorful
- Pairs beautifully with a sandwich, salad, or roasted veggies
If you make it, I want to see! Tag @katielepine or use the hashtag #eatingfoodrules.
- 1 cup soaked and drained cashews
- 2 28 ounce cans of crushed, whole, or pureed tomatoes
- Salt and pepper to taste
- Water, broth, or milk as desired (I use coconut milk, but any type of milk should work: almond, rice, cow's milk, etc. If you want to use cow's milk, I'd go with half and half or cream, but it's totally up to you.)
- Put the cashews in a bowl and pour boiling water over them to soak. I use my electric kettle and fill it up all the way, which comes to about six cups of water.
- Once the cashews have soaked, drain off the water and put them in a blender or a food processor. I use a reconditioned Vitamix that is worth every penny we paid.
- Add the tomatoes and blend until smooth, adding liquid to ease the process. I usually add a cup of liquid to start, then add more until it reaches the consistency I want. You can always add more in the next step.
- Transfer the soup to a pot on the stove top and heat until it's the temperature you'd like, taking care to stir a few times so it doesn't stick. I usually heat it on medium if I'm serving it soon, or low if I'm preparing for a later meal. Add more liquid if the mixture thickens too much for your taste.
- Serve warm.