Chunky Tomato Soup
This tomato soup has distinct Campbell's Tomato Soup vibes and I love it. In my adaptation of the PlantYou recipe, I'm using homemade chicken-style bouillon powder, I added maple syrup to cut the tanginess and molasses to add some depth, and I adjusted the tomatoes a bit for a chunky soup.
Equipment
Ingredients
- 4 14.5 oz. cans no-salt added diced tomatoes
- ¼ cup cashews (or ¼ cup red lentils)
- ¼ cup packed fresh basil
- ¾ cup unsweetened almond milk
- 1 cup water
- 1 tsp chicken-style bouillon powder
- 1 tsp granulated onion
- 1 tsp granulated garlic
- 1 tsp sea salt
- ¼ tsp molasses
- 2 tsp maple syrup
- black pepper, to serve
Instructions
- To a pot with a lid (stockpot, sauce pan, or Dutch oven), add 3 cans of diced tomatoes and the juice from the 4th can, reserving the diced tomatoes from the 4th can to add in later.
- Add cashews (or lentils) through granulated garlic to the pot, bring to a simmer, then cook covered, for 10 minutes (12 minutes if using lentils).
- Blend the soup until creamy, then stir in salt to taste, then molasses & maple syrup, and finally add the reserved diced tomatoes.
- Serve with ground black pepper.
Notes
If you've made Campbell's condensed tomato soup before, this is very similar to that. The cashew variation is similar to Campbell's tomato soup made with milk, and the lentil version is similar to Campbell's tomato soup made with water. Both are very good, but of course cashews will be slightly richer.
This recipe is easily cut in half, just reserve half a can of diced tomatoes at the start instead of a full can.
Tried this recipe?Let us know how it was!