Tomato soup is more than just a dish; it is a symbol of comfort for countless people worldwide. Its creamy texture and zesty flavor evoke cozy memories, often reminding us of sunny afternoons spent in warm kitchens, where the scent of simmering tomatoes drifts gently through the air. For many, a single spoonful can recall childhood lunches, rainy days brightened by a warm bowl, or simple family meals shared without hurry.
Whether served with a crisp sandwich, infused with fragrant herbs, or elevated with gourmet twists, tomato soup remains a testament to the power of simple ingredients transformed with care. Its story is one of warmth, resilience, and timeless appeal—proof that even the simplest dishes can hold extraordinary meaning.
Creamy Tomato Soup
Ingredients
- 1 tbsp avocado oil
- 6-8 medium tomatoes
- 1 yellow onion
- 1/2 cup cashews
- 1 cup carrot juice
- 2 cups water
- 1 veggie bouillon cube
- 1/4 – 1/2 cup sun-dried tomatoes in oil
- 5 cloves garlic
- 1 tsp oregano
- 1 tsp parsley
- 1/2 cup fresh basil
- 1/2 tsp salt optional
Instructions
- Preheat the oven to 350 F (180 C) and prepare a baking tray by lining it with parchment paper or opt for a glass casserole dish.
- Quarter the tomatoes and onion, then arrange them on the baking tray.
- Toss the tomatoes and onion in olive oil and roast for 30 minutes.
- Combine the cooked tomatoes and onion in a large pot with the cashews, carrot juice, water, bouillon cube, sun-dried tomatoes, garlic, oregano, parsley, basil, and salt.
- Let it simmer for 30 minutes over low heat.
- Using an immersion blender, blend until smooth.
Serve with your favorite vegan sandwich…or one of our own—like a vegan TLT!
