/gheeː peaː teaː/
Servings: 4 | 0 minutes | 350 kcal
While the history of tomato soup dates back to the early 19th century, this vegan version with grilled cheese croutons is a modern invention, inspired by the growing popularity of plant-based diets.
I first devised this recipe on a chilly winter evening when I was craving comfort food but didn't want to compromise on my vegan lifestyle. The result: a hearty, satisfying soup that' 100% plant-based.
Ingredients
- 500 grams Tomatoes
- 1 pieces Onion
- 2 pieces Garlic
- 500 ml Vegetable Stock
- 100 grams Cashews
- 200 grams Vegan Cheese
- 4 pieces Bread
- 2 teaspoons Olive Oil
Instructions
- Soak the cashews in water for at least 2 hours, then drain.
- In a large pot, sauté the chopped onion and minced garlic in olive oil until soft.
- Add the tomatoes and vegetable stock to the pot and bring to a simmer. Cook for 20 minutes.
- Meanwhile, make the croutons: spread a generous amount of vegan cheese on the bread, then grill until the cheese is melted and the bread is crispy. Cut into crouton-sized pieces.
- Blend the cashews with a bit of the soup until smooth, then add the mixture back to the pot. Stir well.
- Serve the soup hot, topped with the grilled cheese croutons.