Female IQ Recipe Series #4: Raw Vegan Cream of Tomato Soup

(“Female IQ Recipe Series #4: Raw Vegan Cream of Tomato Soup” audio version)

When I was a young and not feeling well, my mom would always make me Campbell’s cream of tomato soup and a grilled cheese sandwich. Now that I am mom, when my daughters, Ransom, Ruth Love and Camellia, are not feeling well I too make them cream of tomato soup and a grilled cheese but with a healthy twist. (Plus, I also love this soup on a rainy day or when I just want to curl up on the sofa with something yummy.)

The beauty of soup is you can make a big batch and freeze it so that it’s on hand when you need it. Also, I love the fact that the cook time for this recipe is under five minutes.

Raw Vegan Cream of Tomato Soup

Ingredients:

  • 1 cup cashews
  • 3 cups plain non-dairy milk
  • a variety of tomatoes (cherry, heirloom, etc.)
  • 1 bunch fresh dill (washed)
  • 3-4 garlic gloves
  • salt and pepper to taste

Directions:

  • Combine all the ingredients in a blender or food processor.
  • Blend until smooth.

Note: For the grilled cheese sandwich, I use Schar gluten-free bread and vegan cheddar cheese.

—Becca Edwards, founder of Female IQ

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