Recipes

Creamy Tomato Soup

I adore creamy tomato soup, especially when it’s dairy free! This recipe is a makeover of the Pioneer Woman’s Sherried Tomato Soup recipe, which involves a lot of butter and cream.

This may be the guilt-free version, but it’s just as tasty and satisfying.

For the cream part of things, you’ll be using a simple cashew “cream.” Click here for the Cashew Cream recipe. 

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Serves 4-6.

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, thinly sliced
  • A shake of red chili flakes, to preference
  • 45 ounces (3 cans) roasted, diced or crushed tomatoes (low sodium preferable)
  • 1 tablespoon double concentrated tomato paste
  • 2 cups low-sodium vegetable broth (and additional broth if you prefer a thinner consistency)
  • ½ - 1 cup cashew cream. You can also use ½ cup full fat coconut milk
  • ½ cup good quality sherry
  • 10 large fresh basil leaves, chopped, plus more for garnish
  • 1/4 teaspoon salt
  • Chopped Italian parsley for garnish
  • 1 teaspoon Better than Bouillon "No Chicken" base

Directions

  • Step 1

    Set a soup pot on medium heat and warm the oil. Add the onions; sauté and stir occasionally until they start to brown — about 15 minutes.

  • Step 2

    Add the garlic, red pepper flakes and salt and stir for about a minute.

  • Step 3

    Add the tomatoes, tomato paste, bouillon, and broth, and give the soup a stir. Bring to a boil, then reduce heat and simmer for 10 minutes. Turn off the heat and let the soup cool for a few minutes.

  • Step 4

    Working in batches, pour the soup into a blender. Remove the hole that's in the center of the blender lid so steam can escape during
    the blending process. Cover the lid with a towel (hot liquid tends to erupt), and blend on high.

    You could also use a stick/immersion blender instead of a regular blender.

  • Step 5

    Return the soup to the pot. Add the sherry and cashew cream (or coconut milk) and warm gently until hot (don’t boil).

  • Step 6

    Garnish with chopped basil and parsley, and serve.

Notes

 

Related Recipes

Cashew Cream