Creamy Vegan Tomato Soup

The beginning of the school year was truly chaotic but I am finally – finally – settling into fall. The year 2016 has not been my favorite, I will admit, but I feel such a positive energetic shift lately! And while tomato season was technically over at the end of September, I refuse to say sayonara for a couple of more weeks.


I was in Bedford, New York earlier in the week where I found myself in the most beautiful organic vegetable garden that still had tomatoes on the vine.  Can you believe it?  (Bedford is a beautiful little town about an hour north of New York City, in case you are wondering.) The tomatoes were red, juicy and delicious. I ate them right off of the vine!  And so I feel kind of justified in holding onto them for just a bit longer. You agree with me, right? I know you do. Tomatoes, I just can’t quit you!


This creamy vegan tomato soup is what I like to call a Sunday soup. There’s not a ton of active work but it takes a bit of time for the cashews to soak and for the tomatoes to roast. I just kind of putter around the apartment doing chores and projects and wander into the kitchen whenever its time for the next step. It’s lazy cooking but the kind of lazy where you feel great about what you are putting into your body.  If you are looking for a soup that is warm, soothing and delicious, this is it. I know you are going to love it!

Creamy Vegan Tomato Soup
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For the Tomato Soup
  1. 1 cup raw cashews
  2. 5 pounds of Roma or plum tomatoes
  3. 2 tablespoons plus 2 teaspoons olive oil or avocado oil
  4. 4 cups chopped white onion
  5. 4 cloves garlic, chopped
  6. 4 to 6 sprigs thyme
  7. 4 cups stock
  8. 1 teaspoon ground cumin
  9. ¼ teaspoon cayenne
  10. 1 tablespoon + 1 teaspoon lemon juice
For the Cashew Crema
  1. 1 cups raw cashews
  2. ¾ cup cold water
  3. juice of ½ lemon
  4. 1/8 teaspoon ground cumin
  5. 1/8 teaspoon garlic powder
  6. 1/8 teaspoon onion powder
  7. kosher salt to taste
For Garnish
  1. olive oil
  2. cashew crema (recipe above)
  3. chopped chives
  4. freshly cracked black pepper
For the Soup
  1. Soak one cup of raw cashews in enough water to cover them for two hours. (Note: this is also a great time to start soaking one cup of raw cashews in a separate bowl for the cashew crema.)
  2. Remove the cashews from the water. Discard the water that the cashews were soaking in and set the cashews aside.
  3. Preheat oven to 450.
  4. Arrange your tomatoes on two parchment lined baking sheets.
  5. Drizzle them with two teaspoons of olive oil (or avocado oil) and sprinkle generously with salt.
  6. Gently move the tomatoes around until they are coated evenly.
  7. Roast the tomatoes for about twenty-five minutes. Rotate the tomatoes. If you are roasting the tomatoes in the same oven, move the baking sheet that was on the top rack to the bottom and vice versa.
  8. Continue roasting the tomatoes an additional twenty-five minutes until they soften and begin to brown slightly.
  9. Remove the tomatoes from the oven and allow them to cool enough that you can handle them.
  10. While the tomatoes are cooling, heat two tablespoons of olive oil or avocado oil in a large skillet over medium high heat.
  11. Add your onions and cook until onions are translucent.
  12. Add the garlic and cook for a minute more.
  13. Remove the skillet from the heat and set aside.
  14. When the tomatoes are cool enough to handle, remove their skins and discard.
  15. Slice the tomatoes in half and remove the tough bits from the center tops.
  16. Puree the tomatoes in batches. For the first batch, transfer half of the tomatoes to a high speed blender. Add the cashews and half of the stock.
  17. Remove the thyme leaves from the stems. Add the leaves to the blender and discard the stems.
  18. Add the cumin, cayenne and lemon juice.
  19. Blend until totally smooth.
  20. Transfer that mixture to a stock pot.
  21. Add the other half of the tomatoes to the blender. Add the onions and garlic and the other half of the stock.
  22. Blend until totally smooth.
  23. Transfer the mixture to a stock pot.
  24. Bring the soup to a simmer.
  25. Season with salt to taste.
  26. With the pot uncovered, let the soup simmer for thirty minutes and then turn off the heat. Cover the soup.
For the Cashew Crema
  1. Soak one cup of raw cashews in enough water to cover them for two hours. (Do this at the same time that you soak the cashews for the soup but be sure to separate the cashews into two bowls.)
  2. Remove the cashews from the water.
  3. Discard the soaking liquid and transfer the cashews to a high speed blender.
  4. Add the water, lemon juice, cumin, garlic powder and onion powder to the blender.
  5. Blend until totally smooth, scraping down the sides as necessary to redistribute the mixture.
  6. When the mixture is totally smooth, add salt to taste and set aside.
To Serve
  1. Ladle the soup into bowls.
  2. Drizzle with a bit of olive oil.
  3. Add some drops of the cashew crema.
  4. Add a sprinkle of chopped chives and a bit of freshly cracked black pepper.
  5. Enjoy!
Kitchen Below Canal
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