Did your mother make Campbell's soup for you when you were a kid? Mind did and I have to say I loved the taste of Campbell's tomato soup. It was creamy and comforting and to this day it brings back warm memories of my mother's kitchen. Campbell's tomato soup is vegan - BUT, it contains a whopping 1150 mg of sodium and high fructose corn syrup along with other undesirable ingredients.
But don't despair - I have created a version here that is just as comforting and delicious AND it's healthy! This vegan/plant-based tomato soup is creamy and velvety smooth. Serve it with my 5 minute Vegan Cheezy Spread on crackers or as the spread in a sandwich. Round out the meal with some apple slices and you'll think you're back in your Mom's kitchen!
Easy Vegan Tomato Soup
Makes 4 servings
1 cup diced onions (about 1 medium onion)
4 cloves of garlic, minced
1 28 oz can crushed, diced or whole tomatoes
1 1/2 cups vegetable broth
1/4 cup raw cashews
1/2 cup water
2 tablespoons agave nectar (or maple syrup)
Salt and Pepper to taste
Red Pepper flakes, optional
If using whole tomatoes, chop them up a bit in the can before you begin.
Cook onions in a large pot over medium heat for 5 minutes. If they begin to stick or burn add a little water. Add the garlic and continue to cook for 30 seconds. Add the canned tomatoes and bring to a boil. Reduce heat and simmer for 5 minutes. Add vegetable broth and continue to simmer 15 minutes more.
While soup is simmering, place cashews and water in a high powered blender. Blend until smooth.
When soup is done, add to the blender and blend all together until smooth. Add agave, salt and pepper and blend again to combine. Garnish each serving with a pinch of red pepper flakes if you want a little bit of zing!
Serve with my 5 Minute Vegan Cheezy Spread and apple slices. Apple slices are wonderful dipped into tomato soup!
