Creamy Vegan Tomato Soup with Grilled Cheese Croutons
A rich and comforting tomato soup made creamy with blended cashews, topped with crispy grilled cheese croutons for a fun twist. A simple yet elegant vegan dinner.
Ingredients
- about 790 g Canned Crushed Tomatoes
- 4 cups Vegetable Broth
- 1/2 cup Raw Cashews
- 1 medium Onion
- 2 cloves Garlic
- 2 tbsp Olive Oil
- 1 tsp Dried Basil
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 4 slices Vegan Bread
- 4 slices Vegan Cheese Slices
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Place the 1/2 cup of raw cashews in a small bowl and cover them with hot water. Let them soak for at least 15 minutes. After soaking, carefully drain the cashews and rinse them under cold water.
- 2Heat the 2 tablespoons of olive oil in a large heavy-bottomed pot (such as a 6-quart Dutch oven) over medium heat (148.9-176.7°C / 150-175°C). Add the 1 medium onion, finely chopped, and the 2 cloves of garlic, minced. Sauté for 5-7 minutes, stirring occasionally, until the onion is softened and translucent.
- 3Add the about 790 g of canned crushed tomatoes, 4 cups of vegetable broth, the drained and rinsed 1/2 cup of cashews, 1 teaspoon of dried basil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to the pot. Stir to combine all ingredients. Increase the heat to medium-high (176.7-204.4°C / 175-200°C) and bring the mixture to a gentle simmer, where small bubbles just begin to break the surface.
- 4Once simmering, reduce the heat to low (93.33-121.1°C / 95-120°C) to maintain a gentle simmer. Cook for 15 minutes, stirring occasionally, allowing the flavors to meld.
- 5Carefully remove the pot from the heat. Using an immersion blender directly in the pot, or by carefully transferring the soup in batches to a stand blender (ensure the lid is vented for hot liquids), blend the soup until it is completely smooth and creamy, with no visible cashew pieces.
- 6While the soup simmers, prepare the croutons. Place one of the 4 slices of vegan cheese slices between two of the 4 slices of vegan bread, making two sandwiches. Heat a large skillet (such as a 25.4 cm skillet) over medium heat (148.9-176.7°C / 150-175°C). Place the two vegan bread and vegan cheese sandwiches in the skillet and grill for 3-5 minutes per side, until the vegan bread is golden brown and crispy, and the vegan cheese slices are melted. Remove from heat and let cool for 1 minute. Cut each toasted vegan bread and vegan cheese sandwich into 1.27 cm (1.25 cm) cubes to form croutons.
- 7Ladle the hot, creamy vegan tomato soup into serving bowls. Top each bowl with the prepared croutons and serve immediately.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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