Creamy Tomato Soup

Gluten-free option, Soy-free 

We’ve got to give credit where credit is due—this is our mom’s classic recipe that she’s been perfecting for years. It’s creamy, flavorful and easy to whip up. Pair this with our Garlic Bread Grilled, of course. After all, what’s tomato soup without a grilled cheese sandwich?

Creamy Tomato Soup is a comforting and classic dish that brings together the rich flavors of tomatoes with a velvety smooth texture. This soup is a beloved favorite among many, offering a delightful combination of savory and slightly sweet notes. Its creamy consistency is achieved through the addition of Cashew Cream, a dairy-free alternative to heavy cream, making it suitable for those with dietary restrictions.

To prepare this soup, you start by sautéing onions and garlic, which add depth and aroma to the dish. Crushed tomatoes are then combined with vegetable broth and a touch of maple syrup for natural sweetness. The blend is seasoned with herbs like basil, onion powder, and garlic powder, enhancing the overall flavor profile.

Once the soup is cooked and slightly cooled, it’s blended to a silky smooth texture, creating a luxurious mouthfeel. The addition of homemade croutons on top provides a delightful crunch and extra flavor, making it a hearty and satisfying meal.

Creamy Tomato Soup is perfect for any time of year, whether as a comforting winter warmer or a light summer lunch. It’s a fantastic way to enjoy the classic tomato soup flavor while accommodating dietary preferences, and it’s sure to become a go-to recipe for soup lovers everywhere.

PREP TIME: 5 minutes, plus prep time for Cashew Cream and Homemade Croutons

COOK TIME: 20 minutes

YIELD: 6 to 8 servings

INGREDIENTS:

• 1 tbsp (15 ml) olive oil
• 1 medium-sized white onion, chopped (about 1 cup [160 g])
• 6 cloves garlic, peeled and minced, or 2 tbsp (18 g) jarred minced garlic
• 1 (28-oz [793-g]) can crushed tomatoes
• 1 heaping cup (270 g) Cashew Cream (1 batch)
• 3 cups (720 ml) vegetable broth
• 2 tbsp (30 ml) pure maple syrup
• 1 tsp onion powder
• 1 tsp garlic powder
• 2 tsp (1 g) dried basil, plus more for topping
• ½ tsp salt, plus more to taste
• ¼ tsp freshly ground black pepper, plus more to taste
• Homemade Croutons, for topping (gluten-free if needed)

INSTRUCTIONS:

1. In a large stockpot, heat the olive oil over medium-low heat.
2. Add the chopped onion and cook, stirring often, for 5 to 7 minutes, or until it becomes translucent.
3. Stir in the minced garlic and cook for an additional 30 seconds to 1 minute until it becomes fragrant.
4. Add the crushed tomatoes, Cashew Cream, vegetable broth, pure maple syrup, onion powder, and garlic powder. Stir well to combine.
5. Let the mixture cook for another 5 minutes, stirring occasionally.
6. Carefully transfer the soup to a high-speed blender and blend until smooth. Be cautious when blending hot liquids. You may need to do this in batches if your blender isn’t large enough.
7. Pour the blended soup back into the pot.
8. Stir in the dried basil, salt, and freshly ground black pepper.
9. Increase the heat to high and bring the soup to a boil.
10. Once it’s boiling, lower the heat to low and let it simmer for an additional 5 minutes.
11. Taste the soup and adjust the seasoning with more salt and pepper if desired.
12. Serve the tomato basil soup hot, garnished with croutons and additional dried basil as desired. Enjoy!