Description
This homemade vegan tomato soup requires little to no effort, needs just 10 ingredients, and uses a total of 3 dishes. Best of all, it's rich, creamy and absolutely delish!
Ingredients
Scale
- 8 medium Roma Tomatoes
- 1 large White onion
- 1 large Carrot
- 5 cloves Garlic
- 3 tbsp Olive oil
- 3 cups Water
- ⅓ cup Cashews
- ¼ cup Fresh Basil, finely chopped
- 1 tbsp Tomato paste ((optional, for extra tomato flavor))
- 2 tsp Kosher salt or Pink Himalayan Salt ((add more as needed))
- 2 tsp Black pepper ((add more as needed))
Instructions
- Start by preheating the oven to 450°F and line a baking tray with parchment paper.
- Score the top of the tomatoes across vertically and then across horizontally. This will ensure the tomatoes don’t burst while they’re cooking. Add these onto the baking tray.
- Next, chop the carrots and onion into large chunks and add onto the baking tray along with the garlic cloves. Drizzle over the olive oil and bake the veggies in the oven for 45 minutes. The tomatoes should look shriveled, and the onion should have started to burn around the edges — don't worry it’ll make the soup taste extra yummy!
- Once the veggies are done, let them cool down for 10 minutes. Once cool, peel off the skin of the tomatoes — it’s easier to peel off the skin when the tomatoes are cooler.
- Then, add all of the veggies into a blender, along with the water, cashews, basil, salt and pepper.
- Blend on low, slowly ramping up the speed to high. Continue to blend on high for 3-4 minutes until the soup is super creamy and thick. Taste and adjust for salt and pepper.
- Pour the soup into a pot and heat until it’s nice and warm. I love serving this soup with a drizzle of olive and basil on top with a slice of Ezekiel or sourdough bread.