Creamy Vegetable Tomato Soup
This Creamy Vegetable Tomato Soup is a great go-to soup year-round, especially with those garden-fresh summer veggies. In winter months, this tomato soup can serve as a warm, comfort food to help with those spring fever vibes. The lemon juice and basil in this soup give it a bright and slightly sweet notes to the flavor. The cashew cream adds healthful fats and gives this soup a nice creamy texture. The crunchy chickpeas give the soup a boost of texture and adds some plant-protein to the meal. When I am cooking, there is always lots of vegetables added to the meals too, that’s why this tomato soup also features zucchini, onions, and peppers.
A few notes before you get started:
ROASTING CHICKPEAS: The recipe has method for roasting in the oven, but this can also be done in the air fryer. I roast my chickpeas for about 10-20 minutes in the air fryer. I always suggest starting lower and adding more time to keep them from burning. Leftover chickpeas, I just leave in an open bowl on the counter. They make a great snack, if you have leftovers!
TOMATOES: If you can’t get your hands on fresh tomatoes, feel free to use 2 (14.5 ounce) BPA-free cans of tomatoes. If you keep the liquid, adjust the water in the recipe as desired for the texture and consistency of the soup.
CASHEWS: Optional to add the cashews as a drizzle vs. just combining it with the tomatoes. To make a drizzle, combine 1/2 cup cashews with 1/2 cup water in a high speed blender. Blend the cashews until very smooth. Pour the cashew cream into a bowl and keep in the refrigerator until ready. (No need to rinse the blender once finished).
NUT-FREE: For a nut-free cream, combine 2-3 tablespoons of tahini with a small amount of water to help thin the seed-butter. Once the texture is thin enough to drizzle, then use this to drizzle over the soup. For the soup, use 1-2 cups less water when blending the tomatoes.
Creamy Vegetable Tomato Soup
1 -2 (15 ounce) cans of chickpeas
3 cups of diced tomatoes*
1 (6-7 ounce) jar or can of tomato paste
1/2 cup of raw cashews*
1 onion red onion, diced
2-3 cups of chopped zucchini (about 1 medium)
1 bell pepper, chopped
2 teaspoons minced garlic (or 1 teaspoon garlic powder)
1/4 teaspoon black pepper, or to taste
1 Tablespoon lemon juice or white balsamic vinegar
1 Tablespoon dried basil
1/8 teaspoon of cayenne (optional)
4 cups chopped kale
1 tablespoon white miso paste
Preheat the oven to 425F. Rinse the chickpeas and place on a pan with a silicone mat. Roast the chickpeas for about 20 minutes and then stir them in the oven. Cook for another 10-20 minutes, or until desired texture.
Wash and chop the veggies. Add 1-2 Tablespoons of water to a large pot. Add the tomatoes and cook on medium heat until the tomatoes start to cook down. Transfer the tomatoes to a blender with the tomato paste, cashews, and 3-4 cups of water (adjust the water to desired consistency). Blend until smooth.
Rinse the pot, if needed. Add 1-2 Tablespoons of water to the pot. Add the garlic and onion, sauté until the onions start to become translucent. Add in the zucchini and bell pepper. Continue to cook until the veggies start to soften (*If using garlic powder instead of garlic, add it here). Pour in the tomato puree. Add in additional1-2 cup(s) of water, or as desired to reach preferred consistency.
Stir in the black pepper, lemon juice (or white balsamic vinegar), dried basil, and cayenne. Bring the soup to a boil and then simmer on low heat for about 15 minutes, stirring every few minutes. Add in the chopped kale and allow to cook down.
In a small bowl, combine the miso paste with 1/4 cup of the tomato broth. Mix well and then stir into the pot with the rest of the soup.
Serve the soup and top with the roasted chickpeas. Add additional pepper and some fresh parsley, if desired. Enjoy!
Recipe updated on February 5, 2022