Craving a hearty and comforting soup that's also vegan? Look no further than this vegan creamy tomato soup. With a rich and velvety texture, this soup also packs a spicy kick.
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Place natural cashews in a heatproof bowl. Pour over boiling water and set aside for 5 mins to soak.
Meanwhile, heat 2 tbs oil in a medium saucepan over high heat. Add the onion and garlic. Season and cook, stirring, for 5 mins or until the onion softens. Add the tomato, tomato paste, chilli flakes and 1 tbs balsamic glaze and stir to combine.
Drain the cashews. Add to the saucepan and cook for 10 mins or until heated through. Set aside to cool slightly. Use a hand stick blender to carefully blend the soup until smooth.
Combine the remaining oil and balsamic glaze in a small bowl. Divide soup among bowls and drizzle with oil mixture. Sprinkle with chives, toasted cashews and extra chilli flakes to serve.
COOK. STORE. SAVE.
Use up any remaining tomato paste in toasties, pizzas and curry sauces.
COOK IT RIGHT
Buy it right
Choose raw (natural) cashews for this recipe, which are easier to soak. After soaking and blending, you’ll have a dairy-free ‘cream’ that’s ideal for vegan cooking.
Store it right
Cashews can be stored in an airtight container in fridge for up to 4 months.
Cook it right
If you want to toast the cashews, there’s no need for oil – just dry fry in a pan, shaking often, until evenly golden.