Tomato Orange Soup
Recipe type: Side, Entree
Cuisine: American
Serves: 6 servings
dairy, egg, soy, oil, and gluten free, vegan
  • 1 small yellow onion, peeled and chopped
  • 2 cloves garlic, peeled and minced
  • 12 fresh tomatoes, cored and chopped
  • ⅓ cup raw cashews
  • 2 tablespoons tomato paste
  • ½ cup orange juice concentrate
  • 1 cup vegetable broth
  • 1 cup almond milk
  • sea salt, to taste
  1. In a skillet over medium heat, sauté onion and garlic until translucent and softened.
  2. Transfer onion and garlic to high speed blender with tomatoes, cashews, tomato paste, orange juice concentrate and vegetable broth. Purée until smooth.
  3. In saucepan over medium heat, combine almond milk with blended tomato mixture. Stir occasionally while simmering over medium heat for several minutes to heat through.
  4. Garnish with sliced or cubed tomato, dried basil and oregano. Serve over rice or quinoa, with grilled cheese, crackers or stuffed waffles.
Recipe by spabettie at