Ok, so this could be made in 10 minutes, but maybe it will take you 15? I don’t know. No one cut themselves while chopping just to make that 10-minute mark. It’s a super quick soup, that’s all, not necessarily a challenge I’m throwing out there. Ha! Just wanted to be super clear on that, folks. But who doesn’t love a delicious soup that comes together fast? I know I do. Because although I’ve been doing better with meal planning for the week, it never hurts to have a back pocket soup you can throw together for lunch or dinner if you need it.
This one gets major bonus points because it’s also totally plant-based, meaning it manages to be creamy but it’s still dairy free. One of my favorite “tricks” I’ve picked up from the vegan crowd is blending up cashews in sauces to make things creamy. Elsie shared on our IG stories a few weeks ago a dairy-free alfredo sauce that uses this same “trick” and it’s pretty awesome. Lots of different possibilities!
10-Minute Creamy Tomato Soup, serves 2
2-3 tablespoons chopped onion
3 cloves of garlic, chopped
1 tablespoon olive oil
1 can of whole tomatoes + juice (14.5 oz)
1/2 cup vegetable stock (or water)
1/3 cup raw cashews
1/8 teaspoon cayenne, or more
salt and pepper to taste
Chop the onions and garlic. This can be a pretty rough chop as we’re going to blend them later, so it doesn’t have to be super precise here.
Cook the onions and garlic in a medium pot over medium/high heat for 4-5 minutes. Add the tomatoes and their juices, stock, cashews, and cayenne if using. Cook another 2-3 minutes. Then combine everything in a blender and puree until smooth. Taste and add salt and pepper as needed.
Normally, I recommend either blending your soup in a good blender OR using an immersion blender. But for this particular recipe I find that a good blender works best, as it does a better job at making sure the cashews really get ground up in the mix. That being said, if all you have is an immersion blender, I would still make this soup because it’s still SO yummy. But I just wanted to note that a blender may be best here.
Serve this alongside some toast or add some cooked whole-grain noodles if you like. I personally love dipping toast into soup, so that’s usually what I go with. And if I’m really indulging, then I make make a grilled cheese sandwich to go with this too. 🙂 Happy soup making! xo. Emma
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- 2-3 tablespoons onion (chopped)
- 3 cloves of garlic (chopped)
- 1 tablespoon olive oil
- 1 can whole tomatoes + juice (14.5 oz)
- ½ cup vegetable stock (or water)
- ⅓ cup raw cashews
- ⅛ teaspoon cayenne (or more)
- salt and pepper to taste
- Chop the onions and garlic. This can be a pretty rough chop as we’re going to blend them later, so it doesn’t have to be super precise here.
- Cook the onions and garlic in a medium pot over medium/high heat for 4-5 minutes. Add the tomatoes and their juices, stock, cashews, and cayenne if using. Cook another 2-3 minutes. Then combine everything in a blender and puree until smooth. Taste and add salt and pepper as needed.