Chunky Tomato Soup — Chez Dugas (Print)

Notes

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.

Ingredients

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 chicken-style bouillon powder
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

Instructions

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.

Makes 1 batch