Now that December has rolled in, the weather has officially turned chilly! And while a good ol' fashioned can of tomato soup is vegan, I wanted to make something healthy, fresh, and without all the preservatives one might find in traditional condensed soups. So here you go:
Creamy Vegan Tomato Soup
- 4 diced garlic cloves
- 2 Tbs vegan butter (Earth Balance or in a pinch, Betty Crocker Light)
- 4 medium to large diced tomatoes
- 1/2 cup raw cashews
- 3/4 cup vegetable broth
- 1/3 cup nutritional yeast
- salt and pepper to taste
Blend the tomato mixture with an immersion blender in the pot until smooth. Add 1/3 cup nutritional yeast and pulse a couple times. Lastly, add the cashew/broth mixture and blend until creamy. Season with salt and pepper and pulse a few more times until complete.
I am hoping you know what to do next...