Vegan tomato soup is a tasty, vegan version of traditional tomato soup. This energetic and creamy vegan tomato soup recipe contains rich flavors of cashew cream, tomatoes, roasted herbs, and coconut milk.
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Vegan Tomato Soup Recipe
A bowl of tomato soup contains vitamins A, B 6, C, E, and K, fiber, potassium, copper, manganese, and selenium that has several health benefits. It also contains antioxidants like carotenoid and lycopene that can help limit the chance of cancer, chronic pain, and oxidative stress.
Tomato soup is not only delicious, but a healthy flavourful comfort food, that can be served in monsoon, winter, or as a starter before any meal.
Ingredients
- 5-6 tomatoes, chopped
- 1 cup of coconut milk
- 1 cup unsalted cashews, crushed
- 2 cups of water or vegetable stock
- 1 onion, chopped
- 1 carrot, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon extra virgin olive oil
- 1-inch fresh ginger, grated
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon fresh basil, chopped
- 1 tablespoon dried thyme
Instructions
- Heat olive oil in a pan over medium flame and saute onions, carrots for about 5 minutes until tender while stirring in between.
- Add ginger, garlic, and cook for 1 minute until aromatic.
- Add chopped tomatoes, ground pepper, and roast for 2 minutes.
- Then, add vegetable stock or water and mix well.
- Bring the mixture to a boil and allow it to simmer on low flame for 10 minutes.
- Add cashews, coconut milk, and mix well. Turn off the flame and allow the mixture to cool.
- Once completely cool, blend the mixture using a hand blender or a mixer grinder until smooth and creamy consistency.
- Homemade vegan tomato soup is ready now.
- Tomato soup is high in sodium so do not add salt to it.
- Pour into seeing bowl and top it with bread croutons, thyme, fresh basil, and serve immediately.
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