creamy vegan tomato soup | hot for food by Lauren Toyotasource: https://www.hotforfoodblog.com/recipes/2015/05/03/creamy-vegan-tomato-soup/This week, I was inspired by being sick! Having the flu freakin’ sucks. But things look a little bit brighter when there’s creamy vegan tomato soup on the horizon. The creamy swirl on top is some of my homemade cashew cream which looks aesthetically pleasing and tastes good too!This also goes perfectly with a vegan grilled cheese dunked into it, so if you have time, try that out! I cover how to make that in the weekly video below. I mostly talk about my childhood and all the funny things I ate or wasn’t allowed to eat. If you watch until the end, I promise I cover all the details you need to cook this recipe!I hope you love this creamy vegan tomato soup as much as I did! creamy vegan tomato soupIngredients3/4 C finely chopped white onion1 tbsp vegan butter1 garlic clove, minced1 tbsp tomato paste2 C low-sodium vegetable stock1 large can crushed tomatoes1/2 C cashew cream1 tbsp coconut sugar (can sub for any sugar)1/2 tsp sea salt1/2 tsp ground black pepperInstructionsIn a large pot heated to medium, sauté onion in vegan butter for 2 to 3 minutes until soft and fragrant. Add minced garlic and cook for another 1 to 2 minutes. You might need to lower the heat to prevent burning the garlic and onions.Add tomato paste and stir frequently for 2 minutes. Then add low-sodium vegetable stock and crushed tomatoes and bring just to a boil, then lower heat to a simmer.Add cashew cream, coconut sugar, sea salt and ground black pepper and cover with a lid. Simmer for 20 to 30 minutes.Drizzle or dollop extra cashew cream on the soup right before serving!NotesMaking a grilled cheese sandwich couldn’t be any easier! You just need some good bread, vegan butter, and vegan cheese. I really like using Daiya or Fieldroast Chao Slices! Check out my recipe for.The post creamy vegan tomato soup appeared first on hot for food by Lauren Toyota.
READ MORE LIKE THIS