Spicy Creamy Tomato Soup with Cashew Cream {Vegan}

Spicy Creamy Tomato Soup with Cashew Cream

I never used to enjoy tomato soup, or at least I didn't until I starting making my own. As a child, the only exposure I had to tomato soup was the salty canned versions that always lacked flavor and somehow tasted like the tin it was dumped from. Likewise, I never have, and likely never will, like canned tomato juice — and that might seem odd as I adore tomatoes and they figure in so many of my meals. My trouble with tomato juice is that is tastes chalky and salty. And as for canned soup, the only kind I would ever really eat was vegetable soup, but again substandard unless it's homemade with care.

If one checks my blog archive, you will see plenty of varieties of tomato soup, some consisting of mostly tomatoes, spices and herbs, and other with the addition of vegetables and legumes. I usually use fresh tomatoes, but sometimes in a pinch I will use canned tomatoes, so long as they are free of any added salt. I'm not sure if I could choose a favorite at this point that is mainly tomato-based, because for a while I was smitten with a cream of tomato soup with fresh basil with coconut milk and gentle spices. Then I came up with this spicier version that does not include fresh basil, but is quite vibrant, flavorful and also very creamy. I'm not sure that I have a favorite anymore, and I would recommend either of these to those who enjoy a good bowl of tomato soup.

As for tomato juice, the only way I have ever found I enjoyed it was when I used it for a tomato corn chowder that I attempted to recreate from a local restaurant.

Spicy Creamy Tomato Soup with Cashew Cream {Vegan}Spicy Creamy Tomato Soup with Cashew Cream {Vegan}
Recipe by
Published on May 30, 2018

Simple, vibrant and spicy tomato soup served with a tangy vegan cashew cream

Preparation: 15 minutes
Cooking time: 40 minutes

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  • 2 tablespoons olive oil
  • 1 medium Vidalia or other sweet onion, chopped
  • 2 cloves garlic, minced or crushed
  • 1-inch fresh ginger, grated or minced
  • 2 to 3 fresh red or green chilies, seeded and finely chopped
  • 1 teaspoon smoked paprika
  • 1 1/2 teaspoons ground turmeric
  • 1 1/2 teaspoons ground cumin
  • 1 1/4 teaspoons ground coriander
  • 1 teaspoon garam masala
  • 1/4 teaspoon liquid smoke
  • 28 oz (825 mL) can crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon coconut or brown sugar
  • 1 1/2 cups water
  • 1/3 cup coconut milk
  • 1 to 1 1/2 teaspoons sea salt, to taste
  • fresh cracked black pepper to taste
  • 2 to 3 tablespoons lime juice, to taste
  • 2/3 cup raw cashews, soaked for 6 hours or longer in enough water to cover
  • 1/4 to 1/3 cup water, as needed
  • 2 tablespoons lime juice
  • 1 1/2 tablespoons nutritional yeast
  • 1 clove garlic, minced
  • a few pinches of sea salt
  • Heat the oil in a large saucepan or soup pot over medium heat. When hot, add the onion and sauté for 6 minutes until it begins to soften and turns a light golden color. Stir in the garlic, ginger and chilies, and sauté for another minute. Now add all of the ground spices and stir for another minute, until fragrant and everything is well coated with the spice.

  • Stir in the liquid smoke, crushed tomatoes, tomato paste, sugar, water, coconut milk, sea salt and black pepper. Simmer uncovered for 30 minutes, until thickened. Add the lime juice near the end of the cooking time and add bit more water if you want a thinner soup. Taste for seasoning. I did not find any reason to blend the soup, and I like it a bit chunky anyway, but if you do want to blend it, simply use an immersion blender to achieve your desired consistency.

  • To make the cashew cream, drain and rinse the soaked cashews. Transfer to a food processor and add 1/4 cup of water, lime juice, nutritional yeast, garlic and salt. Blend until smooth. Add more water if necessary for a fairly thick sauce that you can drizzle over the soup. If too watery, add some more cashews and blend again. Store in a covered container in the refrigerator until ready to use. Any leftovers will keep well for 1 or 2 weeks and can be used to pour over pasta or used as a garnish for another soups.

  • Serve the soup warm or cold with a swirl of cashew cream and some cracked black pepper. The soup makes for a nice light lunch with some crusty bread or as part of a meal.

Makes 6 servings

Creamy Tomato Soup with Cashew Cream

Other soups to enjoy from Lisa's Kitchen:
Urad Dal Tomato Soup
Tomato Tamarind Soup (Rasam)
Creamy Roasted Tomato Soup with Pinto Beans and Roasted Garlic and Herbs
Roasted Red Pepper, Tomato and Lentil Soup with Dates and Lime
Tomato Soup with Polenta Croutons and Chive Oil

On the top of the reading stack: Abbe Mouret's Transgression [Annotated]

1 comment:

Mou said...

Hi Lisa,

Such a lovely recipe. It's mouth watering. I prepared the same for lunch today. Thanks for sharing