Creamy Tomato Soup
Dairy-free, gluten-free, extremely creamy Tomato soup made with roasted tomatoes, onions, carrots, cashews, garlic, herbs, and spices!
Super creamy Tomato soup made with NO dairy. As we are approaching cooler weather, we all seem to like some warm soups, don’t we?! What if it is made with the least amount of efforts and still tastes delicious?!?!
Yes, this tomato soup does not require too much time and effort. It is the simplest soup recipe EVER! Roast all the ingredients in an oven for 35 minutes, blend it to smooth paste, and simmer it for 5 minutes with some herbs and spices! Yup, that’s all it takes to make healthy, delicious, creamy tomato soup that is dairy-free and gluten-free!
My family loves this, hope yours does too! If you decide to make this plant-based goodie and end up liking it, tag me on Instagram @myvegetarianroots! I would love to see your recreation of this deliciousness!! It pairs really well with some good grilled cheese like MUSHROOM KEEMA GRILLED CHEESE and GRILLED GOAT CHEESE AND BEET ROOT SANDWICH.
Happy and Healthy Eating!
Creamy Tomato Soup
Ingredients
- 6 Wine Tomatoes
- 1 Sweet Yellow Onion small or medium
- 4 cloves Garlic big cloves, 6 cloves if small
- ½ cup Cashews
- ½ cup Chopped Carrots or baby carrots
- ¼ cup Extra Virgin Olive Oil
- 1 tbsp Dry Basil
- 1 tsp Salt
- ½ tsp Ground Black Pepper
- 1 Bay Leaf
- Vegetable Broth as desired
Instructions
- Preheat oven on 400°F.
- Cut tomatoes and onions in big cubes.
- Coat cubed tomatoes, onions, carrots, garlic and cashew with ¼ cup extra virgin olive oil.
- Roast them all in oven for 35 min on 400°F.
- Once the above ingredients are roasted in oven, blend them in a blender or food processor til smooth.
- Take it out in a pan. Add salt, pepper, dry basil and bay leaf. Add vegetable broth or water to get desired soup consistency and simmer it for 5 minutes.
- Serve it hot or warm with croutons and side of bread, salad or grilled cheese!
