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Parve
Easy
4 Servings
Allergens 
1 Hour, 20 Minutes
Diets
A rich and creamy tomato soup that will perk up any rainy day. Canned tomatoes actually work best for this recipe and roasting them builds that appealing sweet and savory combination of flavors. Don’t be intimidated by the cashew cream, it’s really simple if you have a stick blender or food processor and adds protein and a little something special to your bowl.
60 grams/1/2 cup cashew nuts
2 (400-gram/14-ounce) cans Tuscanini Whole Tomatoes
6–8 cloves garlic (depending on size), peeled and crushed with the side of a wide knife
olive oil, for frying
1 onion, finely diced
1 tablespoon Tuscanini Tomato Purée/paste
475 milliliters/2 cups vegetable stock/broth, such as Manischewitz
salt, to taste
freshly ground black pepper, to taste
good-quality bread, for dipping [year-round]
Place the cashews in a container and pour over enough cold water to completely submerge. Let soak for at least one hour at room temperature.
Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit)/Gas 6.
Drizzle olive oil into a medium roasting pan.
Pour the canned tomatoes out onto the prepared roasting pan (with all the juices) and break apart with your hands. Note: be careful as they will splash your clothes – I recommend an apron or an old t-shirt for this job.
Scatter the tomatoes with the garlic and season with salt. Bake in the preheated oven for 40 minutes until bubbling and the juices have slightly reduced but are still plentiful.
Meanwhile, in a large saucepan over a medium heat, warm enough olive oil to cover the base. Add the onion and cook, stirring occasionally, for about 10 minutes until softened.
Add the tomato purée/paste and cook for two more minutes. Pour in the vegetable stock/broth and roasted tomatoes (along with the garlic) and simmer for about 10–15 minutes. Remove from the heat.
Blend the soup with a stick blender or in batches in a food processor until smooth.
Drain the soaked cashews and blend together with a fresh 120 ml/half cup of water with a stick blender or in a food processor until creamy.
Portion the soup into bowls and swirl in a little cashew cream to each. Serve with plenty of freshly ground black pepper and [when making year-round] nice bread on the side for dipping.
From The Vital Vegan – More than 100 Vibrant Plant-Based Recipes to Energize and Nourish by Leah Vanderveldt, Ryland Peters & Small
Photography by Clare Winfield © Ryland Peters & Small 2017, 2023
Purchase on Amazon.
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