Tomato Orzo Soup with Cashew Cream

Vegan Tomato Orzo Soup

Soup season is in full swing around here. There are a few that are slowly making their way here to the blog but this one I couldn’t wait for.

Tomato soup catapults me right back to my childhood. My most requested lunch was tomato soup from a can and grilled cheese sandwiches WITH ketchup. We ate the sandwiches on cheap white bread, the cheese was Cheese Whiz and the soup as aforementioned was straight from the can. Not the healthiest but THE BEST for this kid.

Fast forward and I wouldn’t dream of eating any of those things but that doesn’t mean I still don’t love and crave and EAT tomato soup bad grilled cheese. Best combo going so let’s get making this soup!!

I used canned tomatoes here. We buy top quality San Marzano DOP blah blah but the point is, they’re super tasty. Go ahead and do a taste comparison if you don’t believe me. You will see.. Starting with organic excellent ingredients is what will make all the difference in the flavours of your finished product. That ideology goes for all recipes.

I used gluten-free orzo for our soup because as most of you know, the mister has celiac disease. An autoimmune disorder that attacks the gut. It is not to be toyed with so finding excellent GF pasta (everything) is a passion of mine.

Tomato Orzo Soup with Cashew Cream

This tomato orzo soup is super easy to make, epically tasty and even gluten-free!

Course Dinner, Lunch, Side Dish, Soup

Cuisine American-Inspired, Italian-Inspired

Keyword Cashew Cream, Plant-Based Tomato Orzo Soup, Vegan Tomato Orzo Soup

Prep Time 15

Cook Time 40

Total Time 55

Servings

Author Teri-Ann Carty

Ingredients

2 tbsp olive oil
Pinch chilli flakes
1 small red onion diced
2 cloves garlic
1 stalk celery chopped
1 carrot small dice
2 28 oz canned tomatoes crushed or whole
1/2 can water
1 cup full fat coconut milk
1 cup dried orzo GF if needed

CASHEW CREAM (optional)

1/2 cup cashews soaked
1/4 cup water
1/2 tsp garlic powder
pinch salt

Instructions

In a large Dutch oven heat olive oil and chilli flakes. Sauté onion, garlic, carrot and celery for several minutes. Once they start to soften season with salt and cracked pepper.
Pour crushed tomatoes into pot with a 1/2 can water. Stir and season again. Bring to boil and then reduce to simmer for 15 minutes
Add in coconut milk and continue to simmer for 5 minutes more. Remove from heat. Transfer to a high speed blender in batches (OR if you have an immersion blender use that for easier clean-up). Once puréed place back in pot.
Boil water for orzo. Once boiling salt the water and add orzo. Cook till al dente, drain and add to the soup. Taste for seasoning and serve.
To make the cream, add all ingredients into a high speed blender and whirl till you have a smooth creamy consistency scraping down sides as needed. Put dollops into the soup and use the tip of a sharp knife to create fun designs. No wrong way to do it!!!