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This easy vegan cream of tomato soup is the perfect way to use up an abundance of summer tomatoes.
It’s quick, super easy and unbelievably delicious.
In fact, it’s so delicious that I think I ate it for three months straight, which is unheard of for me.
I normally get sick of the same dish after just three days, but not this one.
Night, after night, after night of creamy, flavoursome, fresh tomato soup.
Yum.
This is not a raw soup, because I’ve yet to master the art of raw soups.
In fact, you could say that so far, I’ve failed miserably at raw soups.
Either they’ve tasted awful, or my stomach has resoundingly rejected the strong flavours of raw onion and garlic and the abundance of uncooked starches.
But I’ve applied everything I’ve learned from preparing raw food, to make this soup as wholesome and minimally cooked as possible.
It was inspired by a recipe from Kathy Hester’s Great Vegan Bean Book, but adapted it to use even more whole foods, and to minimise the amount of cooking.
In fact, it’s the first soup I’ve successfully cooked in my beloved Vitamix high-speed blender.
Did you know that the Vitamix blends things as such a high speed that you can cook soup right in the jug?
Pretty cool, huh?
Anyway, after I planted my masses of tomatoes plants this summer, I ended up with masses of tasty homegrown tomatoes, ranging from big slicing tomatoes to teeny tiny cherry tomatoes.
So of course I had to find a way to use them all up.
And when my first attempt at vegan cream of tomato soup didn’t quite turn out as expected, I turned to the internet to find inspiration for the perfect flavour combination.
I discovered, of course, that tomatoes pair beautifully with fresh basil, which is also plentiful during summer, and so this amazing dish was born.
I still can’t believe how many nights in a row I eagerly devoured this soup and still didn’t get sick of it.
I even had times where I craved it and just had to have some more. Right now!
Incredible.
So we ended up using countless bunches of green, fragrant organic basil from our local greengrocer as well.
And I also discovered the easiest way ever to dry your own basil.
Just hang it upside down in a warm, dry spot for a week or two and let it dry out naturally.
Then strip the leaves and store them in an airtight container.
Too easy.
That’s my kind of kitchen prep. The kind where forgetting all about it actually helps.
And so we now also have an abundant supply of homemade dried basil, ready to use at a moment’s notice.
I enjoyed eating my vegan cream of tomato soup so much that I was a little sad when my ready supply of tomatoes eventually came to an end.
But I was also really pleased that I just happened to start wanting something different around the same time.
Almost as if my body is starting to naturally follow the seasons. That would be cool.
And now I have even more incentive to plant another massive crop of tomatoes again this year.
I’m looking forward to it already!
