This hearty, homemade creamy vegan tomato soup goes best with a vegan grilled cheese sandwich!
In a large pot heated to medium, sauté onion in vegan butter for 2 to 3 minutes until soft and fragrant. Add minced garlic and cook for another 1 to 2 minutes. You might need to lower the heat to prevent burning the garlic and onions.
Add tomato paste and stir frequently for 2 minutes. Then add low-sodium vegetable stock and crushed tomatoes and bring just to a boil, then lower heat to a simmer.
Add cashew cream, coconut sugar, sea salt and ground black pepper and cover with a lid. Simmer for 20 to 30 minutes.
Drizzle or dollop extra cashew cream on the soup right before serving!
Cashew cream is made by soaking raw cashews for at least 3 hours (or overnight). Drain and rinse the soaked cashews and blend with water in a high-powered blender. The ratio of water will vary depending on the consistency you need. For this recipe I used a fairly thick cream, blending 1 cup of cashews with 1/2 cup of water.
Making a grilled cheese sandwich couldn't be any easier! You just need some good bread, vegan butter, and vegan cheese. I really like using Daiya or Fieldroast Chao Slices! Check out my recipe for vegan jack & cheddar grilled cheese.