Tomato Soup with Roasted Garlic Cream and Smoked Paprika

Perfect for a cold night, warms you up like snuggling under a blanket on the couch!   Zoe's food journal:


  • tomatoes – about ten medium or however many will fit in your blender!
  • 1 large eggplant
  • 1 pack of tofu (I used the Aldi one, but any firm tofu will work)
  • 1 cup of mushrooms
  • 3 small zucchinis
  • 1 teaspoon smoked sweet paprika (or to taste)
  • salt and pepper
  • 1 cup soaked cashews (soaked 1 hour to overnight, or not at all if using a high speed blender)
  • 3-5 cloves roasted garlic (or to taste)
  • water (up to half a cup depending on cashews)
  • pinch of salt


Soup Method

1. Chop then sauté eggplant, tofu, mushrooms, zucchini and paprika in a large pot until soft.

2. Blend tomatoes then add to pot with other vegetables. Add salt and pepper.

Cream Method

1. Blend cashews with a little water, garlic and a pinch of salt. Start with a teensy bit of water and add more as you go until you have a creamy consistency.


Have you made this recipe?

Share a photo and tag us - @veganeasy — we can't wait to see it!

LunchDinnerStartersSoupGluten FreeLow Carb

Leave a Rating or Comment

  • no rating