Vegan Tomato Soup Recipes

Steps:

• Bring the cashews, 1 cup water and a pinch each of salt and pepper to a simmer in a small saucepan over medium-low heat. Simmer until softened and about 1/4 to 1/3 cup water remains, 15 to 20 minutes.
• Meanwhile, heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion and cook, stirring, until softened, 4 to 5 minutes. Add 3 cloves garlic, the thyme sprigs and a pinch each of salt and pepper; cook 30 seconds. Add the tomatoes, roasted peppers, 3 1/2 cups water, 1 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce to a rapid simmer and cook, stirring occasionally, until slightly thickened and the tomatoes are soft, 15 to 20 minutes.
• Transfer the cashews, cooking liquid and remaining 1 clove garlic to a blender (preferably high-speed) and puree until smooth, fluffy and light in color, scraping down the sides and adding water 1 tablespoon at a time as needed to blend. Transfer to a small bowl (do not rinse out the blender). Discard the thyme sprigs from the soup, then carefully blend the soup in batches until smooth. Return the soup to the pot. Whisk in about three-quarters of the cashew cream, then return the soup to a simmer and cook until slightly thickened, about 5 minutes. Season with salt and pepper.
• Divide the soup among bowls, drizzle with the remaining cashew cream (thin with a splash of water if necessary) and sprinkle with thyme leaves.

Steps:

• Heat olive oil in a pot over low heat and cook onion until soft and translucent. Add garlic and cook until fragrant, about 1 minute. Increase heat to medium, add all tomatoes, and cook until they start to break down, about 5 minutes. Stir occasionally. Add vegetable broth, bay leaves, and 1 sprig of basil. Bring to a boil, reduce heat, and simmer until tomatoes have broken down and soup starts to thicken, about 30 minutes.
• Remove soup from heat and cool slightly. Remove bay leaves and basil.
• Puree tomato soup with an immersion blender until smooth. Reheat soup before serving and garnish with basil leaves.

Steps:

• Stir tomatoes, onion, and jalapeno peppers together in a stockpot. Add vegetable broth, sugar, salt, and black pepper. Bring to a boil, stirring often. Continue to boil for 20 minutes. Remove from heat and allow to cool slightly, 10 to 15 minutes.
• Transfer soup carefully to the bowl of a food processor or blender and puree to desired consistency.
• Place the stockpot back over medium heat. Add vegan butter and cornstarch; whisk together. Stir in 1/2 cup of the soup; continue adding remaining soup while stirring. Cook until heated through, about 5 minutes. Serve.

Steps:

• Heat the oil in a large pan and cook the onion for 8-10 mins until softened and starting to take on a little colour. Add the carrots, garlic, peppers and sweet potato. Cook for a further 10 mins, stirring often and taking care not to burn the garlic. Add the tomatoes, stock, herbs and 1 litre of water. Bring to a simmer. Cover and cook for 20 mins until the sweet potato is soft.
• Use a hand blender to whizz the soup until smooth. Stir in the cream and season to taste. Can be chilled for three days or frozen for up to three months.

Steps:

• Preheat oven to 350*.
• Cream butter and sugar.
• Dissolve baking soda in tomato soup and add to creamed mixture.
• Combine flour, cloves and cinnamon and raisons. Add to mixture. Mix well.
• Pour batter into 8'x8' cake pan.
• Bake 30-35 minutes.