I can’t believe that I forgot to post this recipe, which I made on a segment on AM Northwest last month. It’s super quick to make, creamy, gluten-free and vegan, with lots of delicious flavor! Of course it goes really well with a warm, toasted panini or grilled cheese, but it also pairs beautifully with a gorgeous fresh salad too.
If you don’t know this about me yet, I love using appliances for meal prep, since they make dinner prep so much quicker. One of my favorite appliances (that I use daily) is my Vitamix Ascent blender. It’s one of the most powerful blenders I’ve used to date, and with the newly designed jar soups, sauces and purees are almost instant.
Here’s the link to the soup segment, so you can watch me make it (and learn a quick tip for roasting peppers): https://katu.com/amnw/am-northwest-cooking-recipes/creamy-herb-tomato-soup
If you don’t have a strong blender, soak your cashews overnight so that they will blend well without any chunks. I’d love to hear if you make it too!
This creamy, delicious soup is the perfect addition to a toasty cheese sandwich.
1 28-ounce can plum tomatoes
2 cups water
1 roasted red pepper
1/2 cup raw cashews, soaked (and drained) if you don’t have a high powdered blender
2 cloves garlic
2-3 teaspoons vegan chicken bouillon
1 1/2 teaspoons dried marjoram
About 6 large fresh basil leaves
Coarse salt, to taste
Freshly ground black pepper, to taste
- In the jar of a blender, combine tomatoes, water, roasted pepper, cashews, garlic, and bouillon. Blend until completely smooth. Depending on the strength of your blender, this may take a few minutes. Add the dried marjoram and basil, blending only until you see little flecks of basil. Don’t over puree the soup at this point or else it may turn a bit green. Pour the tomato soup into a large saucepan.
- Heat the soup just until it starts to come a simmer. Remove from heat. Season with salt and pepper to taste and serve.
Keywords: vegan, gluten-free, plant-based
Copyright ©2018 Julie Hasson