Vegan Tomato Soup
Updated: Jun 23
Do you like tomato soup 🍅? I do…but this wasn’t always the case.
For 18 years I lived with an undiagnosed food allergy. Appointment after appointment, the doctors couldn’t find an answer. It was just gas. It was appendicitis that cured itself. I heard the craziest things. Yet there was one meal that helped me realize it was food.
Campbells Tomato Soup and a Grilled Cheese Sandwich with white bread and American cheese. 🥣 🥪 Growing up in the 90s and early 2000s, the was normal. Right? Well when I was a freshman and college my stomach pains got so bad I was afraid to eat. My mom served the classic America kids meal and I instantly projectile vomited. ”T H A T. Whatever is in that…” is what I said.
13 years later, I am finally eating tomato soup again, but not one full of dairy and preservatives. Want the recipe? Here you go!!
4 medium on the vine 🍅 tomatoes
4 cloves garlic
Olive or Avocado Oil
1 large onion thinly sliced
1/2 cup cashew soaked somewhere between 30 mins - overnights
1 cup veggie broth
Salt and pepper to taste
Preheat oven to 400ºF. Cut tomatoes into quarters, removing the core. Peel garlic and put both on a baking tray drizzled in oil. Bake for 40 mins.
While tomatoes are baking, sauté the onion with some oil in a pan over medium-high heat until translucent. While onions are cooking, blend veggie broth and cashews. Add cashew sauce to onions and cook for about 5 minutes.
Pour onion, broth and cashew mixture back into blender and all tomatoes and garlic. Once well pureed, add salt and pepper to taste. ENJOY!
We love eating it with an Against The Grain baguette. Now this baguette does have some dairy in it but it is our favorite gluten free baguette and we don’t get sick!!