- Dairy free
- Egg free
- Gluten free
- Lactose free
- Peanut free
- Sesame free
- Soy free
- Wheat free
- Shellfish free
- Seafood free
- Healthier living
- Diabetes friendly
- No added sugar
- Vegan
- Vegetarian
- High in dietary fibre
- High in protein
- 2 serves veg or fruit
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.
- Serves4
- Cook time15 minutes
- Prep time5 minutes, + standing & cooling time
Ingredients
- 1 cup (150g) natural cashews, chopped
- 1/4 cup (60ml) extra virgin olive oil
- 1 brown onion, finely chopped
- 4 garlic cloves, crushed
- 2 x 400g cans Coles Simply Chopped Tomatoes
- 1 tbs tomato paste
- 1/4 tsp dried chilli flakes
- 1/4 cup (60ml) Coles Balsamic Vinegar of Modena
- 2 tbs finely chopped chives
- Toasted cashews, chopped, to serve
- Dried chilli flakes, extra, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place natural cashews in a heatproof bowl. Pour over boiling water and set aside for 5 mins to soak.
Step 2
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 vinegar and stir to combine.
Step 3
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.
Step 4
Combine the remaining oil and balsamic vinegar in a small bowl. Divide soup among bowls and drizzle with oil mixture. Sprinkle with chives, toasted cashews and extra chilli flakes to serve.
Recipe tip
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.
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Vegan creamy tomato and chilli soup
- Serves4
- Cook time15 minutes
- Prep time5 minutes, + standing & cooling time
Ingredients
- 1 cup (150g) natural cashews, chopped
- 1/4 cup (60ml) extra virgin olive oil
- 1 brown onion, finely chopped
- 4 garlic cloves, crushed
- 2 x 400g cans Coles Simply Chopped Tomatoes
- 1 tbs tomato paste
- 1/4 tsp dried chilli flakes
- 1/4 cup (60ml) Coles Balsamic Vinegar of Modena
- 2 tbs finely chopped chives
- Toasted cashews, chopped, to serve
- Dried chilli flakes, extra, to serve
Description
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.
Method
Step 1
Place natural cashews in a heatproof bowl. Pour over boiling water and set aside for 5 mins to soak.
Step 2
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 vinegar and stir to combine.
Step 3
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.
Step 4
Combine the remaining oil and balsamic vinegar in a small bowl. Divide soup among bowls and drizzle with oil mixture. Sprinkle with chives, toasted cashews and extra chilli flakes to serve.