Warm up with this rich and creamy vegan tomato soup. A thick tomato base mixed with cashew cream for a satisfying fall soup. Made in 20 minutes.
Preheat oven to 425. Line a baking sheet with parchment paper and set aside.
Begin by making the cashew cream. In a high-powered blender, such as a Vitamix, combine all the ingredients for the cashew cream, placing the water at the bottom. Blend on high until completely smooth. Set aside.
In a medium soup pot, heat up 2 tablespoons of oil over medium heat. Add onions and garlic and sauté, stirring frequently, for 5 minutes until onions are translucent and fragrant.
Add tomatoes in their juices, vegetable broth, cashew cream, sugar, and spices. With the back of a wooden spoon, break down the tomatoes as best as you can. Bring to a boil and simmer for 10 minutes. Remove from heat.
While the soup is simmering, place the cubed bread in a big bowl with 1 tablespoon of olive oil and salt, tossing to combine. Spread the bread in a single layer onto prepared baking sheets. Bake for 10 minutes until golden and crispy.
Pour your soup into a blender (you may need to do this in batches) and blend until your soup is completely smooth.
Enjoy immediately or store in an airtight container and gently reheat before serving. Serve with homemade croutons.
Don't want to make cashew cream? Substitute unsweetened non-dairy milk or creamer.
Store leftover soup in the refrigerator for up to 5 days or in the freezer for up to 1 month. To serve frozen soup, let it thaw overnight in the refrigerator. Once it's mostly thawed, gently reheat the soup in a small soup pot. Store leftover croutons in an airtight container once they are completely cool. Keep them at room temperature and they will stay crunchy for 4-5 days.