Regardless of the time of year, creamy tomato soup is always a comforting meal to fall back on for lunch or dinner. Homemade soups that are packed with nutrients are a sure way of keeping your fuel tank satisfied, while soothing the soul. This simple recipe is prepared using all whole food ingredients, and is vegan, gluten-free, and paleo-friendly.
Aside from the fact that this soup is flavor-packed and comforting, it’s also quite healthful. Rather than using dairy or flour to generate a thick and creamy soup, this recipe calls for soaked raw macadamia nuts. When blended, the soaked nuts result in a silky-smooth texture and rich, creamy taste. You’re left with a vegan soup that’s just as nutritious as it is delicious.
Preparing this soup is a breeze. Begin by soaking the macadamia nuts (you can also use raw cashews) for at least 20 minutes in water. While the nuts are soaking, sauté the vegetables. Once the nuts have finished soaking and the vegetables are sautéed, add everything to the Wolf Gourmet blender, and blend on the SOUP setting.
You won’t need to warm this soup on the stovetop. The pre-programmed SOUP setting will heat this creamy puree to a hot, steamy temperature just right for serving. This soup is also a tasty summer treat after chilling in the refrigerator and served cold. Either way, serve the soup with your favorite toasted bread or grilled cheese sandwich for a satisfying dining experience.
Julia Mueller is a cookbook author and the creator, recipe developer, and food photographer behind TheRoastedRoot.net. When she’s not cooking up a storm in the kitchen, she’s enjoying the great outdoors in the Sierra Nevada mountains. Julia is a mountain biking, hiking, healthy food, and local brew fanatic.
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