This creamy vegan tomato soup starts with slow roasted tomatoes. Homemade tomato soup with your own homegrown tomatoes? That’s a long haul supper! I enjoy taking my time with things like this.
I’m a lover of intentional productivity, but I really can’t stand life hacks. I mean some of the little ones are useful. But when I think of hacks, I think of quick solutions, temporary slap dash jobs.
That “work smarter, not harder” advice seems to be thrown my way a lot. When I’m cutting lime wedges at work or filing papers and bills away, that advice inevitably comes.
I’m largely motivated by curiosity and personal or communal growth. I can’t help but take the long way around because getting lost in the journey is one of the perks of life! Devoting your time, your being, taking some necessary space, practicing, and then giving something your full attention doesn’t always get the job done quickly. But the experience and presence involved… that’s the ticket for me.
We’re not going to hack soup today. I slow roast tomatoes for over an hour here and then I purée them with cashews that were soaked ahead of time. And it’s seriously the creamiest, most comforting and nourishing bowl of tomato soup. It takes time, but it’s mostly inactive, so you can read a book or something while it’s all happening.
There’s a lot of recipes like this available online and in cookbooks, but I’ve already made this exact formulation a couple times. I think that always counts for something as far as sharing goes. We had a cool snap over here, which made for some slowly decaying tomato plants and an urgency to get the fruits picked and preserved. Basically the best possible timing for a cozy, homemade tomato soup. To slower days and lots of soup ahead!
Creamy Vegan Tomato Soup
- 4 lbs tomatoes
- 3 shallots, peeled
- 4-5 cloves of garlic, peeled
- 2 teaspoons fresh thyme leaves
- 1-2 tablespoons olive oil
- sea salt and ground black pepper, to taste
- ½ cup raw cashews, soaked for at least 2 hours and drained
- 1 tablespoon tomato paste
- ½ cup basil leaves, packed
- 2-3 cups vegetable stock
- 1 tablespoon balsamic vinegar
- If you don’t have cashews or forgot to soak them, feel free to use some full fat coconut milk instead–about a 1/2 cup. This will change the flavour a bit, but you could totally go on a little flavour tangent and roast the tomatoes with some cumin and coriander seeds, maybe some chili too.
- Also, I puréed this in a high speed blender, which might account for the serious creamy-ness. I think similar results are possible with an immersion blender or food processor though.
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
- Cut any large tomatoes into quarters. Cut medium tomatoes into halves and leave any cherry or grape tomatoes whole. Spread them out in a single layer on the baking sheet with any cut sides facing up. Cut peeled shallots into quarters and nestle amongst tomatoes. Stick garlic cloves into juicy spots of tomatoes or nestle them between cut tomatoes like the shallots (just to avoid burnt and bitter garlic).
- Scatter thyme leaves on top of tomatoes. Drizzle the olive oil over the tomatoes, shallots and garlic. Season everything with salt and pepper and slide the tray into the oven. Roast for about an hour, or until the tomatoes have shrivelled up a bit and the shallots are soft. Let cool slightly.
- In batches, blend the roasted tomatoes with the soaked and drained cashews, tomato paste, basil, and vegetable stock until you have a smooth purée. Pour blended soup into a large pot.
- Once you've blended everything, including the accumulated juices in the baking sheet, add the balsamic vinegar to the pot. Bring the soup to a boil, check it for seasoning and adjust if necessary. Serve the soup hot with extra basil and olive oil drizzles.