Chunky Tomato Soup
Chunky, creamy tomato soup with classic canned-soup comfort.
4
(14.5 oz) cans no-salt added diced tomatoes
1/4 cup
cashews (or 1/4 cup red lentils)
1/4 cup
packed fresh basil (or 1 tbsp dried basil)
3/4 cup
plant milk
1 cup
water
1 tsp
1 tsp
granulated onion
1 tsp
granulated garlic
1 tsp
sea salt
1/4 tsp
molasses
2 tsp
maple syrup, to taste
black pepper, to serve
- Add 3 cans of diced tomatoes and the juice from the 4th can to a pot. Reserve the diced tomatoes from the 4th can.
- Add cashews (or lentils), basil, plant milk, water, bouillon, onion, and garlic.
- Bring to a simmer, cover, and cook 10 minutes (12 minutes if using lentils).
- Blend until creamy.
- Stir in salt, molasses, and maple syrup, to taste.
- Add reserved diced tomatoes and heat through.
- Serve with black pepper.
• Cook: 25 mins • Total: 25 mins
Makes 1 batch
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Notes from Craig
Inspired by a tomato soup from the PlantYou cookbook. Cashews yield a richer soup; lentils give a lighter version. You can also use 50/50. Similar in spirit to classic condensed tomato soup. Recipe can be halved by reserving half a can of tomatoes instead of a full can.