Inside Scoop: This Vegan Cream Of Tomato Soup is the perfect Campbells canned soup healthy replacement.
So, every year my grandmother grows tomatoes.
Lady loves a good garden, but for some reason in that particular neighbourhood all the elders swap mass quantities of their crops to each other, and by the end of the fall my grandmother’s fridge and freezer is jam-packed with bags upon bags of green beans, tomatoes, herbs, spices, squash… you name it.
Trust me, I’m not complaining; it all comes back this way, and I could only hope to have thumbs as green an grans in the near future! After receiving a mass quantity of tomatoes, by the end of the fall I had a serious desire to do something special with them (I have to freeze everything she brings me, since it comes by the truck full). So, I whipped up this simple vegan cream of tomato soup that’s made with cashews instead of dairy, and you bet your nan’s tomatoes that it tastes just a freakin good!
DITCH THE CANNED STUFF AND SWAP WITH THIS HEALTHY VEGAN CREAM OF TOMATO SOUP
The desire to cook something special usually is in tandem with a craving of some sort. This time, Campbells Creamy Tomato Soup was in the back of my mind, paired with a delicious and comfy grilled cheese sammy. Which is so weird, I haven’t had a tomato soup in ages, but something between the garden, fresh tomatoes, cooling weather, something sparked a desire for this comfort pair!
I also am trying to find ways to get my toddler to start enjoying tomatoes, so the need to teach her to dunk cheesy bread into this vegan cream of tomato soup runs really deep.
Since most classic creamy tomato soup brands that we stumble across contain a lot of sodium, preservatives, cream, sugar, (these ingredients definitely make a soup taste yummy), we really wanted a delicious tomato soup that didn’t have all of the above, but instead was made with simple, whole food ingredients.
In our humble opinion, tomato soup in the winter needs to have a creamy element to it, or else it tastes more like gazpacho, and we reserve that for the summer months. But, creamy soups end up making us feel bloated, gassy and heavy (they actually make our stomaches ache as well). So, obviously, we had to tackle this craving in the healthiest and most delicious creamy tomatoey way possible, hence this vegan cream of tomato soup.
HEALTHY SWAPS THAT WORK
This post comes from a deep down craving for a classic creamy tomato soup, which is usually in the form of a highly processed canned soup, you know, growing up, Campbell’s was life.
But, sometimes grabbing a frozen meal, or a processed soup is WAY easier than creating one from scratch. We’re definitely not in the business of telling you to cook everything all the time.
While this recipe is totally delicious, and we really think you should whip it up (when you have time) we totally get that you don’t always have the time. That’s why we created this list of Healthy Packaged Foods to download, so that when you want access to our favourite healthy brands, you can totally go for it knowing that you’ve done a little bit of research into some brands that are way better for you.
Download your Healthy Packaged Foods list here:
BTW – We’ve also been snacking on these nut, grain and gluten-free crackers lately from Ama’s Gluten Free Foods and they are a new fan fav. If you live that gluten-free, Paleo or AIP lifestyle, these crackers are made with 100% fresh yuca pulp (cassava) and are the perfect pairing to this soup (minus grilled cheese).
Cashew Cream Tomato Soup
- 2 Tbsp oil butter or ghee
- 1 leek sliced (a medium white onion works as well)
- 6 cups tomatoes roma, diced
- 4 garlic cloves chopped
- 10 sundried tomatoes
- 3 medium carrots chopped
- 1 medium yellow potato chopped
- 3 cups vegetable broth
- 1 cup cashews soaked
- 1/4 cup nutritional yeast
- 1 can tomato paste
- 1 tsp dried oregano
- 1/4 tsp thyme
- 1/4 tsp sage
- handful of fresh basil chopped
- Salt and pepper to season
Heat oil in soup pot over medium, and add leeks and a dash of salt, and cook down until soft (about 3-5 minutes).
- Add garlic, tomatoes, sundried tomatoes and a sprinkle of salt and pepper, and cook down about 15 minutes, until the juices and water has come out of the tomatoes and you’re started to get more of a stew-like consistency.
Add the tomato paste, broth, along with the potatoes, and carrots and stew with the lid on until the vegetables are soft.
When the vegetables are cooked, add the soup, along with the cashews to the blender and blend until creamy and smooth. Make sure this is the consistency you prefer, if you would like more of a brothy soup, add more broth.
When everything is blended add back into the soup pot, and turn the burner on to low. Add the seasoning and nutritional yeast, and a couple basil leaves, diced and let cook for about 5 minutes, until everything combined.
Season according to taste. Serve with some fresh baked sourdough bread, or crackers.
Note: if the soup is too thick for your taste you can add more vegetable stock.