{Soup’s On}: Creamy Tomato Soup

We continue our Monday {Soup’s On} series, this time with tomato soup. The creaminess of this soup comes from coconut milk and blended cashews instead of cream, and packs a fantastic taste punch. This soup was completely inspired by our friends at Vegan Yumminess. We modified it slightly by adding broth and a bit more sweetness, but really, it’s a beautiful recipe.

Creamy Tomato Soup 3 - Girls of a Feather

Enjoy the weather’s cool down with a warm bowl of this. But then, how can you go wrong with soup?


  • half sweet onion, diced
  • 1 garlic clove, minced
  • 1 tsp olive oil for sautéing, 1 tsp added near the end
  • 1/2 cup cashews soaked in water for about an hour
  • 1 1/2 cups vegetable or chicken broth
  • 1 28 oz. can stewed tomatoes
  • 1/2 cup coconut milk
  • 3 Tbsp granulated sugar
  • 2 tsp dried basil
  • 1 tsp salt

Sauté onion and garlic in 1 tsp olive oil for a few minutes, until soft. In a food processor, blend cashews and broth until creamy. Add sautéed onions, garlic, and stewed tomatoes to the food processor as well and blend. Transfer to a saucepan on medium heat, and simmer for about 10 minutes, stirring frequently. Add remaining ingredients:  olive oil, coconut milk, sugar, basil and salt. Serve immediately.

Creamy Tomato Soup 1 - Girls of a Feather


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