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Rustic Creamy Tomato Basil Soup (vegan)

rustic tomato basil soup vegan3


There is nothing like homemade soup, especially on a cold winter day. Soup is one of my favorite things to make from scratch. I feel that soup can be one of most creative foods that we can make. It gives us an opportunity to experiment with spices and different ingredients that we normally would not use or eat.  My RUSTIC CREAMY TOMATO BASIL SOUP is a VEGAN twist on a traditional classic and has been included in my RUSTIC and SIMPLE SOUP COLLECTION. Yes it does take time to make but it will be worth it in the end! Serve this soup with warm fresh organic whole grain sourdough bread topped with your favorite jam. Keep warm my friend!

SERVES 2 entrees or 4 side dishes

6 cups fresh ripe whole organic pearl tomatoes

1 TBSP organic olive or coconut oil

4 cups organic unsweetened almond milk

1/2 cup fresh organic basil leaves fine chopped

2 tsp fresh ground sea salt

1 1/2 tsp raw chili garlic paste (click here for recipe)

1/2 cup whole raw cashews

On a grill pan, heat your oil on high, add your tomatoes and grill until soft, stir often. In your blender, blend your tomatoes until smooth and put in a large sauce pot. On medium heat, bring to a boil. Reduce the heat to medium and while stirring frequently every minute, reduce down to about 1 cup of finished paste (it will be about 1/3rd of your original start amount of puree). While the tomatoes are reducing, in another medium sauce pot, place your almond milk in and on high heat bring to a boil. Reduce heat to low and simmer for 40 minutes. When your tomato paste is ready, whisk it into the reduced almond milk. Add your salt and basil, stir well. In a food processor, process your cashews with 1/2 cup of the soup mix until smooth, now add this to your soup pot. On medium heat, continue to cook the soup for 10 minutes while stirring often. Serve immediately.

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