epicurious5.0
Creamy Vegan Tomato Soup
A very rich, very creamy, very luxe tomato soup that's entirely vegan and entirely made in a blender. Yep—no pot or stove needed.
👥 4 Servings⏱️ Prep & Cook: 15 min👤 Shilpa Uskokovic📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
- ●bowl
📝 Preparation Steps
1
Carefully blend 2 garlic cloves, 1 cup raw cashews, ¼ cup extra-virgin olive oil, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 1 cup boiling water in blender on low speed until combined. Increase speed to high and blend until very smooth, about ⏱️ 2 minutes. Measure out ½ cup cashew cream and set aside for serving.
raw cashews1 cup
2
Add one 28-oz. can crushed tomatoes, 3 Tbsp. red curry paste, 2 Tbsp. sugar, and 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt to remaining cashew cream in blender. Pour in 1½ cups room-temperature water and blend on low speed until combined. Increase speed to high and blend until soup is steaming and very smooth, 6–⏱️ 8 minutes. Add 2 Tbsp. fresh lemon juice and blend on low speed until combined and soup is less frothy, about ⏱️ 1 minute. Taste and season with more salt and/or sugar if needed.
28-oz. can crushed tomatoes1. (or more) sugar2 Tbsp. red curry paste3 Tbsp. fresh lemon juice2 Tbsp
3
Divide soup among bowls. Drizzle with oil and reserved cashew cream.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...