A creamy luscious tomato soup made with fresh tomatoes. This vegan version is light and delicious !
Prep Time 5 minutesminutes
Cook Time 30 minutesminutes
Total Time 35 minutesminutes
1 CCoconut MilkNotes
Salt To Taste
1/2 TspCrushed Red PepperTo Taste
Cut the tomatoes cross wise and remove the seeds and pulp. Cut each piece into quarters and set aside.Chop the vegetables , and crush the garlic.If using the cashew nuts soak it in water.
Heat oil in a soup pot. When it becomes hot add the bay leaf along with crushed garlic. If using chili flakes add them now. Stir fry for a minute and add the chopped onions , carrots and celery. Sprinkle a little salt on top and cook for 2 to 3 minutes until the vegetables soften. Add the tomatoes cover with the and let it cook for 10 to 15 minutes until the tomatoes soften.
Remove from the pan fish out the bay leaves. Transfer the mix to a blender and puree - or use an immersion blender to puree.
Mix 1 Tsp corn starch with 1/2 C water . Grind the cashew nuts into a smooth paste.
Return the puree to the soup pot, add enough water to bring to desired consistency. Add oregano. Turn on the heat and bring it a boil. Once it reaches rolling boil , add the ground cashew nut paste, stir the corn starch solution and add to the soup. Bring it back to boil and reduce to desired consistency.
Stir in enough of the coconut cream (up to 1 c), I usually use 1/4 to 1/2 C depending on brand, for the desired creaminess . Taste and adjust salt and pepper. If the soup tastes sour mix in 1 tsp of brown sugar .Let it rest for 10 minutes before serving.
For nut free version omit the cashew nut paste and increase the coconut cream.
Adjust the coconut cream to your taste. The amount used also depends on how tart the tomatoes are.
For detailed instructions go to https://oventales.com/creamy-tomato-soup-vegan/ .