Creamy Tomato Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Creamy Tomato Soup made with only 6 simple ingredients. Tastes like childhood lunch!
Ingredients
  • ½ white or yellow onion
  • 1 clove of garlic (optional)
  • 3-4 fresh basil leaves
  • 1 large tomato *
  • Jar strained tomatoes
  • ¼ tsp baking soda (Trust)!
  • ½ cup cashews (soaked)
Instructions
  1. In a pot, start by frying the onion and garlic (if using) until translucent - about 4-5 minutes
  2. Add in the basil and tomato and cook until tomato has cooked down and basil is wilted (3-4 minutes).
  3. Stir in the jar of tomatoes, then fill the jar with water and pour into the soup to get the leftovers and thin out the soup. - Keep in mind you will be blending with cashews later so it's ok if it looks a bit thin!
  4. Add a tsp of baking soda. This reacts with the acidity of the tomatoes to make taste more like creamy soup (like Campbell's) and less like marinara sauce.
  5. Let the soup simmer for about 15 minutes.
  6. Last, blend with your cashews to make it extra creamy!
  7. Serve - I served with some coconut milk and parsley for decor.
Notes
Feel free to sub more fresh tomatoes for strained tomatoes or try using a can of tomatoes (have not tested this way)

Baking soda reacts with the acidity of the tomatoes to make taste more like creamy soup (like Campbell's) and less like marinara sauce.
Recipe by Plentyfull Vegan at http://www.plentyfullvegan.com/creamy-tomato-soup/