Smoky Tomato Vegetable Soup
Creamy and bursting with herbs and spices, this soup is a flavorful and comforting way to eat tons of vegetables! Use either cashews or coconut milk to make it creamy.
Servings 6 servings
Ingredients
- 3 cloves garlic, minced
- 1 large onion, chopped
- 3 cups vegetable broth
- 3 medium carrots, sliced
- 2-3 cups chopped sweet potato or butternut squash
- 1 28-oz can diced tomatoes OR tomato sauce
- 1/2 cup red lentils (or a drained can of white beans or garbanzo beans)
Spices
- 1 TBSP smoked paprika
- 1/2 TBSP dried oregano
- 1/2 TBSP EACH garlic and onion powder
- 1/2 TBSP dried basil
- 1 tsp dried thyme
- 3/4 tsp black pepper
- 3/4 tsp salt
- 1/4 tsp cayenne pepper
Add at the end:
- 3/4 cup cashews (or 1 cup coconut milk*) (if using cashews, soak first, see notes)
- 1 large handful spinach or kale
Topping
- toasted slivered almonds or croutons
Instructions
Instant Pot/Pressure Cooker Instructions
- After chopping and preparing all the vegetables, push the sauté button and set it for 5 minutes. Sauté the onion and garlic with a splash of the vegetable broth.
- Next add all the remaining ingredients except cashews or coconut milk and spinach, if using (kale can be pressure cooked but spinach doesn't need to be). Set the pressure cooker to high pressure for 12 minutes. Let it release naturally OR flip the valve and do a quick release--either works.
- While the soup is cooking, make the cashew cream (if using) by blending the cashews with 1 cup of water.
- When the soup is done, Stir in either the cashew cream or the coconut milk and spinach.
- Using an immersion blender, or ladeling out some of the soup into a regular blender, blend the soup. You can blend it all the way so it's super smooth, or just lightly to thicken the soup, leaving some vegetables whole for some texture. Add a little water if you'd like it thinner (thickness varies based on exactly how many sweet potatoes or butternut squash you used).
- Top with toasted almonds or croutons, if desired.
Stove Top Instructions
- In a large pot with a heavy bottom, saute the onions and garlic several minutes with a splash of vegetable broth or water.
- Add the spices, and stir a few minutes to wake them up. Yep, those spices benefit from a wake up call.
- Add the broth and all the remaining vegetables except the spinach. Let simmer, stirring occasionally, until the sweet potatoes are soft when pierced with a fork...about 15-20 minutes.
- While the soup is cooking, make the cashew cream (if using) by blending the cashews with 1 cup of water.
- When the soup is done, Stir in either the cashew cream or the coconut milk and spinach.
- Using an immersion blender, or ladeling out some of the soup into a regular blender, blend the soup. You can blend it all the way so it's super smooth, or just lightly to thicken the soup, leaving some vegetables whole for some texture.
- Top with toasted almonds or croutons, if desired.
Notes
If you have a high-speed blender like a Vitamix or Blendtec, no need to soak cashews. If you don't, then soak them overnight or in hot water for at least 30 minutes. Then drain and blend with fresh water to make the cashew cream.
Use full-fat or light coconut milk--depending on preference. Use a whole can if you'd like, but coconut flavor will be stronger.
