In Season: Vegan Cream of Tomato Soup
Vegan Cream of Tomato Soup with Basil-Miso Pesto
by: Abundant City
Ingredients:
- FOR THE SOUP:
- 1 large onion, roughly chopped
- 1 tablespoon olive oil
- 4 cups fresh tomatoes, roughly chopped (romas are ideal, but any variety will work)
- ½ cup roasted cashews
- ½ chili (optional)
- 3 cups water
- Salt and pepper to taste
- FOR THE PESTO:
- ½ cup walnuts
- 2 cups fresh basil, stems removed, packed
- 2 cloves garlic
- 1 tablespoon miso paste
- ½ cup olive oil
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot and add the onions. On medium-low heat, cook until they are translucent, about 10 minutes. Add the tomatoes, cashews and chili. Turn up the heat and add the water. Cook until the mixture comes to a gentle boil.
- Transfer to a blender and blend on high until the soup becomes creamy. You may need to do this in two or three batches, using a large bowl to hold the extra blended soup. Once everything is blended, return the soup to the pot, give it a stir and add generous amounts of salt and pepper.
- The soup should have a nice creamy consistency. If it is too thick, add more water as needed.
- While the soup is cooking, make the pesto by combining all ingredients in a blender or food processor. Eat immediately or store for up to a week in the fridge. If storing in the fridge, use the smallest jar you can find to help prevent the pesto from oxidizing (turning brown) and pour a thin layer of olive oil on top. The also pesto freezes beautifully. Use an ice cube tray or mini mason jars to freeze the pesto in portions.
- To serve, pour the soup into bowls and top with a spoonful of miso-basil pesto.
