You don’t need an immersion blender, Instant Pot, or even a large
saucepan for this vegan tomato soup recipe. Nearly everything happens
right in your trusty high-speed blender. We swear by the Vitamix,
which generates so much heat at its highest setting, it can cook soup all
on its own. No need for fresh tomatoes, either. Canned tomatoes
guarantee bright, concentrated, dependable flavor—but skip the diced
ones, which are preserved to hold their shape and won’t purée as
smoothly as the crushed or whole varieties.
Vegan Tomato Soup With Cashew Cream
By SHILPA USKOKOVIC
