This is just a super cozy, very kid-friendly soup to enjoy on a cold winter day.
This reminds my family of the kind that comes in a can, which is what my mom would make when I was a child. But of course this version is so much better. No dairy, no sugar, very easy to throw together, and you probably already have the ingredients in your pantry.
I especially love this with a sprinkle of orzo added to the bowl, or topped with Homemade Oil-Free Croutons.
Recently I served this for a family dinner on a Sunday night along with Tempeh Bean Burgers. We had enough soup left over to enjoy for lunches (or another dinner) during the week.
And this freezes beautifully. If you have more than your family can enjoy in the next few days, use Souper Cubes to make sure it’s perfect whenever you’re ready for it. My favorite Souper Cubes (especially for soup) are usually their 2-cup size trays.
Hope you love this!
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EASY CREAM OF TOMATO SOUP
28-ounce can crushed tomatoes
14-ounce can whole peeled tomatoes
14-ounce can fire-roasted diced tomatoes
3 cups water
1/2 cup raw cashews
1 shallot, minced
1 tablespoon dried basil
4 teaspoons kosher salt
1 teaspoon coarsely ground black pepper
To finish:
1 or 2 tablespoons balsamic vinegar
To serve:
cooked whole wheat orzo or Homemade Oil-Free Croutons
Instructions
Add first 9 ingredients (crushed tomatoes through black pepper) to a large Electric Pressure Cooker.
Lock the lid in place. Select High Pressure and set the timer for 20 minutes.
After the cooking is complete, allow the pot to rest for about 10 minutes, and then use the quick release method to release the remainder of the pressure. When valve drops, carefully remove lid.
In a high-powered blender (like a Vitamix), blend about 3 or 4 cups of the soup at a time (in 2 or 3 batches as needed) until each batch is smooth and creamy. Carefully pour batches of blended soup, one at a time, into another large serving vessel (like a soup tureen or another large pot). Stir in balsamic vinegar and combine well.
To serve, ladle hot soup into individual serving bowls. Wonderful served over a little cooked whole wheat orzo, or topped with Homemade Oil-Free Croutons.
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen
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