- 1 large or 2 small white onions, diced (approx. 2 heaping cups, 300 g)
- 1 tsp cane sugar (optional, to caramelize onion)
- 1 tbsp balsamic vinegar (optional, if caramelizing onions)
- 1 cup vegetable broth (or unsweetened almond milk or water, to blend with cashews)
- 3/4 cup raw cashews (100 g)
- 5 cloves garlic
- 2 tbsp tomato paste or tomato sauce
- 1/2–1 tsp crushed chili flakes (optional, for spicy tomato soup)
- 1 tsp each sea salt, black pepper and dried basil
- 1 x 28 oz can whole or diced tomatoes with their juices
- 1 cup vegetable broth
- chopped fresh dill, green onion, basil or chives, for topping or try topped with roasted brussel sprouts
- Add the diced onion to a soup pot with 2 tbsp water and a pinch of salt. Start cooking over medium heat, stirring occasionally.
- After 6-7 minutes either proceed with the recipe for follow step 3-4 to caramelize the onions.
- Add the sugar to the pot. If the pan starts to dry out, keep adding 1-2 tbsp of water at a time and scraping the browned bits from the pan back into the mixture.
- Keep cooking, stirring occasionally and adding water as needed to scrape the pan, for 15-20 minutes until the onions are dark golden brown and caramelized. Add 1 tbsp balsamic vinegar and deglaze/scrape the pan 1 final time.
- Place the first cup of vegetable broth and the cashews in a blender and process until completely smooth and creamy.
- Add the rest of the ingredients to the blender, including the cooked onions once they’re done and mix until smooth and creamy. Give it sometime to fully blend, the creamier the better!
- If serving right away, pour the blended soup back into the pot and heat through otherwise store in the fridge for up to 5 days.
- Serve topped with fresh cracked black pepper and chopped fresh herbs or green onion.
If you don’t have a high-powered blender you may want to soak the cashews for 4 hours up to to overnight before using. To soak them, place them in a bowl and cover with water. Once they’re one soaking, drain, rinse and use as needed.
Caramelizing the onions is optional but adds a wonderful rich, slightly sweet flavour to the soup. You’ll need an extra 15-20 minutes for this step. If you want to skip it, just cook the onions for 6-7 minutes until soft and fragrant then proceed with the recipe.
- Serving Size: 1
- Calories: 206
- Sugar: 9.8 g
- Sodium: 351 mg
- Fat: 11.5 g
- Carbohydrates: 22.8 g
- Fiber: 5.6 g
- Protein: 7 g
Keywords: vegan tomato soup, creamy tomato soup