Classic Tomato soup is an all time-tested comfort food to me. I personally prefer it to a bowl of chicken soup, but that’s just my preference. The original recipe calls for canned San Marzano tomatoes, but if your grocery store doesn’t carry them, you can use a different brand or better yet, even fresh. Needless to say, it cries out for the perfect quick weeknight meal or after a long busy weekend. And makes for great leftovers for lunch during the week pair with a salad or tuna salad. You busy moms may also even like that it’s very friendly on the budget and can be made in under 30 minutes.
What if I told you that you could enjoy that delicious comforting soup without adding in the butter or heavy cream and without sacrificing any of the flavor? Too good to be true, right? Guess again…
It’s time to check out this healthified, veganized, tomato creation! As part of the exciting news Frankie and I announced over the weekend, we are motivating our plates and kicking up our cooking in the kitchen to bring you new meal ideas every day!
This recipe is so simple…
- 1 Tbsp Olive Oil
- 1 medium yellow onion, diced
- Himalayan salt
- 2 garlic cloves, minced or pressed
- Pinch of red pepper flakes (optional)
- Small handful of celery leaves
- 1 (28-ounce) can whole peeled tomatoes in their juices
- 1 1/2 cups low-sodium chicken broth or water
- 1/3 cup cashew milk
- Freshly ground pepper to taste
- Place a medium saucepan over medium-low heat and add the oil. Add the onion and a big pinch of salt. Cook, stirring occasionally, until the onion is completely soft, about 7-10 minutes. (If at any point the onion looks like it’s beginning to brown, reduce the heat.) Add the garlic and optional red pepper flakes.
- Increase the heat to medium and add the tomatoes, celery leaves and their juices to the pan. Add the broth or water and bring to a simmer. Cook at a medium simmer until the tomatoes begin to fall apart, about 10 minutes. Stirring occasionally.
- Remove the soup from the heat and carefully purée the soup directly in the saucepan using an immersion blender, or use a countertop blender, carefully puréeing the soup in a couple of batches until smooth.
- Return the soup to the burner over low heat and stir in the cashew milk. Add black pepper, then taste and adjust the seasoning with additional salt or pepper as needed. Serve in warmed bowls, as is or topped with the garnishes of your choice.
- You can also try using coconut oil instead of olive oil and almond milk instead of cashew milk.
How yummy does this look?
Can you believe how quick and simple this soup is?! What a great way to enjoy a flavorful soup and turn an unhealthy dish into a nutrient dense meal without the butter or cream.
Who will you be whipping this soup recipe for?