In light of all my holiday eating I decided that it is time to lighten my load… literally! Soup is a girls best friend, I can eat soup even when its 110 degrees outside. If you asked me what is hands down my favorite go-to soup recipe, its my easy vegan “cream” of tomato soup. With very few ingredients it is a win win in my book for taste and simplicity.
Few things in life satisfy me the way a bowl of warm creamy tomato soup does…
How is it that you can make such a creamy vegan tomato soup? Two key ingredients: Sweet potato and Cashews. The sweet potatoes add to the sweet and hearty taste of the soup and a small handful of cashews increase not only the nutritional value of the recipe but also adds to the creamy texture.
I LOVE this soup…
Make a batch tonight and freeze your leftovers for easy grab and go lunches. I usually eat this soup with a green salad or an ezekiel english muffin.
“Cream” of Tomato Soup: Vegan
2 Cans (28 Ounce) of Whole Peeled Plum Tomatoes (Plus one can of water from the tin)
1 Large Sweet Potato Cubed
4 Cloves of Garlic
1 Small Onion Chopped*
Salt to taste
*Over the weekend I tried out a spanish red onion and it gave the soup a horrible flavor. Stick with a white onion. Man… I hate I ruined a whole batch of soup!
1) Add all the ingredients to a big pot, I use an 8 cup pot and it just barely fits. Turn heat to high.
2) Once the soup is boiling reduce heat to a simmer. Cook soup 25-30 minutes until you can easily poke sweet potatoes with a fork.
3) Transfer your soup to a blender or food processor and process until smooth.
So creamy and delish… from cutting to eating in 40 minutes. Much better than any canned soup!