How To Make Vegan Tomato Soup Recipe
Creamy vegan tomato soup made with roasted tomatoes, garlic, and cashews. Perfect for a chilly day.
Serves:
Ingredients
- 8 medium-sized tomatoes, halved
- 1 head of garlic, top sliced off
- 1/2 cup raw cashews, soaked in water overnight
- 1 tbsp olive oil
- 1 onion, diced
- 1 tsp smoked paprika
- 4 cups vegetable broth
- Salt and pepper to taste
Instructions
-
Preheat oven to 375°F. Place tomatoes and garlic on a baking sheet and drizzle with olive oil. Roast for 25 minutes.
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In a large pot, sauté onion until translucent.
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Add roasted tomatoes, garlic, cashews, smoked paprika, and vegetable broth to the pot.
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Bring to a simmer and cook for 15 minutes.
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Use an immersion blender to blend the soup until smooth.
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Season with salt and pepper to taste.
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Serve hot and enjoy!
Nutrition
- Calories : 225 kcal
- Total Fat : 12.9 g
- Saturated Fat : 2 g
- Cholesterol : 0 mg
- Sodium : 644 mg
- Total Carbohydrates : 23.6 g
- Dietary Fiber : 5.4 g
- Sugars : 10.5 g
- Protein : 7.7 g
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