This creamy vegan tomato soup recipe is so tasty and easy to make! All you need is a high-speed blender and a vegan grilled cheese sandwich to go with it, and you’re on your way to a very delicious winter meal!
Creamy Vegan Tomato Soup
- 8 medium tomatoes chopped
- 1/2 onion chopped
- 1 garlic clove
- 1/4 cup basil chopped
- 1/2 cup raw cashews pre-soaked for at least 2 hours
- 1 1/2 cups unsweetened almond milk
- salt and pepper to taste
- Preheat oven to 425 degrees F. Place the tomatoes, onion, and garlic on a baking sheet lined with either a silicone mat or parchment paper. Roast the vegetables for approximately 45 minutes. After the vegetables have been roasted, place all the ingredients in a high-speed blender and blend until you've reached a smooth consistency. Reheat and serve.