Creamy Vegan Tomato Soup

By Sarah's Vegan Kitchen · 90 min

Ingredients

Instructions

1. Soak the raw cashews for 4 hours, or boil them about 10 minutes, then drain. Blend the cashews with 3/4 cup water in a high-speed blender until completely smooth. Set the cashew cream aside.
2. Preheat the oven to 425°F / 220°C and line a baking pan or rimmed baking sheet with parchment.
3. Cut the tomatoes into quarters (leave cherry tomatoes whole) and put them in the pan with the sliced onion. Drizzle with olive oil, season with salt, black pepper and red pepper flakes if using, and toss to coat.
4. Slice about 1/4 inch off the top of the garlic heads to expose the cloves. Drizzle the cut ends with a little olive oil and nestle the heads among the tomatoes and onion.
5. Roast for 50 to 60 minutes, until the tomatoes have shrunk, released their juices and the edges are golden brown and caramelised.
6. Take out the garlic and let it cool until you can handle it. Put the roasted tomatoes and onion, with all the pan juices, into a blender. Add 1/2 cup coarsely chopped basil. Squeeze the soft garlic cloves out of their skins into the blender.
7. Blend until as smooth as you like. For hot mixtures, remove the lid's center cap and cover the opening with a folded towel to let steam escape, starting on low speed and increasing gradually.
8. Pour the purée into a stockpot or Dutch oven with the vegetable broth and dried oregano. Heat over medium until it comes to a gentle boil, then lower the heat to low.
9. Stir in the cashew cream and simmer gently over low heat for 2 to 3 minutes to warm through. Stir in the cold vegan butter until fully melted, then taste and adjust the salt and pepper.

Summarized from Sarah's Vegan Kitchen's video. Watch it for the details.

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