Spring Forward! Daylight Saving Time begins Sunday, March 10th.

Remember to set your clocks ahead one hour!
I opened the bottle of your vanilla extract last weekend to bake some cookies and the difference in taste is extraordinary." – Judy

Roasted Heirloom Tomato Soup with Cashew Cream

tomato-soup-1-IMG_3368

 Homemade tomato soup is a treasure, especially when it’s made with roasted tomatoes. The sweetness of tomatoes gives the soup a deep, rich flavor that’s nothing like canned soup. If tomatoes aren’t in season and you’re really craving tomato soup, canned San Marzano tomatoes are a good choice. While this recipe is vegan and uses cashew cream, feel free to substitute coconut milk, light cream, sour cream or Greek yogurt instead. You’ll need to adjust it to taste. Soups are very forgiving so don’t worry about exact measurements. You can also cut this recipe in half if you’d like.

Print

Roasted Heirloom Tomato Soup with Cashew Cream

Ingredients

Scale

5 pounds of tomatoes

2 large cippolini or other onions

10 cloves of garlic

Olive oil

Vegetable stock as needed

12 teaspoons Rain’s Choice pure Vanilla Extract

2 teaspoons freshly grated nutmeg

Lemon juice to taste

Salt and pepper

Soy sauce (optional)

Cashew Cream

1/2 cup raw or roasted cashews

water

Instructions

Heat oven to 375 degrees.

Soak cashews in water for at least two hours or overnight.

Core tomatoes, peel onions and garlic cloves, and place in a large baking dish.* Drizzle olive oil over tomatoes, etc. and place in preheated oven. Roast until tomatoes are completely soft, about 30 minutes. Allow to cool.

Run tomato mixture through a food processor or blender in batches, thinning as necessary with soup stock. Sieve through medium-fine sieve to remove skins, pressing the mixture to get out the maximum amount of tomato pulp.

Add 1 teaspoon pure vanilla extract, lemon juice, salt and pepper and/or soy sauce. I like soy sauce as it gives a nice depth and richness to the soup. Taste and adjust seasoning.

Put cashews with a small amount of water in blender. Blend on medium speed, adding water as needed, until mixture is the thickness of heavy cream.

Blend 2/3 of the mixture into soup and add more vanilla extract, lemon and other seasonings as needed.

Heat before serving. Add small dollop of cashew cream in each bowl and sprinkle with chives if desired.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Look Delicious?
Pin it for the world to see!
Patricia Rain
Follow me
Latest posts by Patricia Rain (see all)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Related Posts

Verified Customer Review

I was given a small bottle of Rain’s Choice in a gift basket and I have been hooked ever since. The flavor makes all of my baking so much better! I will never use grocery store vanilla again!

Get the Best Vanilla Here!

Blog Categories

Newsletter Signup

Join our community, get news on issues of concern about our planet and its inhabitants, recipes and deals. Over 5,000 subscribers!


The Vanilla Queen
Sorting vanilla beans

Why do our customers love Rain's Choice vanilla?

Thank you for supporting The Vanilla Company and our farmers! BUY HERE now.
For an update on the 2016 vanilla shortage, please see “Why is Vanilla so Expensive?”