Old-Fashioned Tomato Soup

From Vegan Diner: Classic Comfort Food for the Body and Soul

Cookbook

Author(s): Julie Hasson

Page 68

Course: Soups and Stews

Reviews

1 reviews, average rating 4.0 / 5

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snoopy

13 years ago

★ ★ ★ ★ ★ 4/5

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This is humble, classic, creamy tomato soup. The creamy comes from blended cashew nuts. You soak the cashews in the blender jar, add the other ingredients, blend for a couple minutes (with a high powered blender, this was smooth and creamy in less than a minute), and then heat on the stove. It all came together very quickly.

Next time, I'll cut back a bit on the garlic. But, all in all, this was a hit.

3 comment(s)

Leeka · 13 years ago

This sounds similar to the tomato soup from "Ripe" that I've made. The only difference being the ingredients are cooked first while the cashews are soaking and then the cashew cream is added at the end. I may try it this way though, sounds even easier!

snoopy · 13 years ago

I found a copy of that recipe, and it looks great too. The main difference is the cooked onion in the "Ripe" recipe, plus a little less water and the diced tomato. But it should work to make it with the blending first if you skip the onion. I did not have any problems with the cashew "milk" separating out which is normally a reason to add the "milk" at the end.

Leeka · 13 years ago

I love onion so much, I would never dream of leaving it out! But, next time, I'll definitely give this version a shot. Thanks for the feedback.

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