It’s been awhile since I have done a food post, and today seems like the perfect day to do one. I absolutely love creamy tomato soup, however since I am vegan I can’t eat it. I have been messing around with different ingredients, and this is the closest I can get to a creamy tomato soup. I would just like to remind everyone that I am not a professional chef, but just a hungry college student that’s vegan.
1 cup of Almond Milk, 1/2 cup of Cashews, 3 Tomatoes, Basil Leaves, Minced Garlic, 1 Tablespoon of olive oil
Step 1: Pot + Basil & Tomato
Chop the basil leaves and slice 1 tomato in half. Get a pot and put it on low; Put the chopped leaves, slices of tomato and 1 tablespoon of Olive Oil in the pot.
Step 2: Chop Tomatoes
While you have your basil and tomatoes on the stove, chop the rest of the tomatoes. Leave it on the side for now.
Step 3: Magic Bullet
I used my Magic Bullet to make the cream; if you have a blender, it would work too. Put your 1/2 cup of cashews, 1 cup of almond milk and a spoonful of minced garlic in your bullet. Blend until smooth.
Get your chopped tomatoes and blend it with the cream. If you are using a Magic Bullet, make sure to use the biggest cup so there will be enough room for the tomatoes. Blend ingredients together until it’s smooth.
Step 4: Back to the pot
Put your blended ingredients in the pot with your basil and sliced tomatoes. Keep the pot on the stove until the soup starts to bubble. Add some salt and pepper to the soup; I personally love spicy foods so I added cayenne pepper in mine. Don’t forget to stir your spices and ingredients!
Step 5: Bon Appetite
Place your soup into a bowl and enjoy! I love eating vegan grilled cheese sandwiches with my soup. This soup is rich and thick so be warned for those who have sensitive tummies. Sorry this post was late; if you liked today’s post make sure to comment below! Have a great day everyone!