Meet America's First Vegan Superhero - The Adventures of Vivian Sharpe, Vegan Superhero
Available in either softbound or Kindle/Nook/etc. eBook at Amazon
viviansharpe.com

Vegan Street: The Community Web Portal of Marla Rose and John Beske


Recipes

NEXT MAIN MENU
PREVIOUS

Creamy Tomato Soup

Creamy Tomato Soup


People often look at me with surprise and a little pity when they learn I don’t like tomatoes, but I can usually win them back when I clarify that blended tomato recipes, like salsa, marinara or this latest recipe, are delicious to me. (No chunks, though, please!) This recipe for Creamy Tomato Soup is a good example of where I zag with regard to tomatoes. It’s thick, rich, creamy, full of flavor and ready for bread dunkings. It is also a great taste of summer when tomato season has long passed.

 

Creamy Tomato Soup


1 tablespoon extra virgin olive oil or ⅓ cup low-sodium vegetable broth
1 yellow onion, diced
2 tablespoons water
1 tablespoon garlic, minced
2 tablespoons tomato paste
1 teaspoon crushed red pepper flakes
2 28-ounce cans whole peeled tomatoes, (I
recommend San Marzano)
2 cups low-sodium vegetable broth
cup raw cashews or cashew pieces, soaked in hot water for 30 minutes and drained

 


In a large pot over medium heat, heat the olive oil or the stock for one minute, then add the diced onions. Cook, stirring occasionally, for about seven minutes. Add the garlic, tomato paste and crushed red pepper flakes, stirring frequently, for three minutes, and add water to reduce sticking. Add the tomatoes and vegetable broth, stirring from the bottom to make sure the onions aren’t sticking to the pan. Increase the temperature to medium-high and heat to a simmer. Simmer for ten minutes.

Add the tomatoes to your blender and blend with the cashews until smooth. You may have to do this in stages, ladling anything unblended into the blender. Return to the pot and gently heat until heated through.



If you appreciate our work and want to support our continued efforts to build a more compassionate world through content creation (like this recipe), please consider joining our Patreon community, something that you can do for as little as $1.00 a week. We have never needed more support to continue doing our work. Thank you for your consideration.

If that’s not for you, check out our e-book,
Fun, Festive and Fabulous Vegan Holidays for Everyone: Recipes, Puns, Historic Lore, Tips and More to Help You Celebrate Without Compromise, and I think you will LOVE it. We cover ten celebrations along with more than 70 previously published and brand-spanking-new recipes – all vegan and gluten-free – that are designed for everyone from beginning to more experienced cooks to recreate in their own kitchens with ingredients that are easy to access, helping you to live it up, vegan style. Whether you’re vegan or omnivorous, whether you celebrate certain holidays or not, you will find dozens of really fun, delicious and damn impressive recipes to enjoy year-round, along with puns, historic lore, advice and so much more to keep you interested. So much value-added! Vegan Holidays for Everyone is for everyone who likes to enjoy great food without compromise.


2013-2019, Vegan Street


About Us
Marla's RecipesThe Daily MemeHome Eco
Vegan Living
Reviews and Interviews
The Vegan Street Store
The Vegan Street GuidesVegan Feminist Agitator (Marla's Blog)John Beske Communications (Vegan Advertising & Design)The Adverntures of Vivian Sharpe, Vegan Superhero (Marla's Novel)Chicago VeganMania (a festival we help create)Home
our Facebook page our YouTube channel
our Twitter page our Pinterest page our Instagram page

   Please support us on Patreon