1. Nicole Dawson says

    I’m excited to try this version in my new instant pot. Typically, I make a stove-top version and since we are a nut-free house, I use cannellini beans in place of cashews, for a nice, creamy texture.

  2. Dianne says

    Grilled cheese with tomato soup is a snowy day must have for me, so I’m bookmarking this for the snowy weather! I love the secret ingredient!

  3. Cadry says

    What a good idea to use rolled oats for creaminess! I used to buy a vegan cheese made with oats, and it was so good. But it’s not something I ever think about using when cooking at home. Very smart!

  4. Donna Steward says

    I made this for lunch this past weekend and the hubs loved it. Froze the leftovers in individual one serving plastic freezer bags. Also froze the leftover cashew cream in individual small containers, that way each serving of soup will have 1/8 cup of cashew cream to go with it. Next weekend we will have tomato soup with cashew cream and grilled cheese sandwiches. yum yum

  5. Andrea Tersigni says

    Just made a half recipe. Wanted to use cashews, but had some cauliflower that needed to be used. Added about 2 cups of cauliflower florets and followed the remainder of the recipe exactly as written minus cashews. The tomato soup was quick and easy to make using an immersion blender. and the flavor was OUTSTANDING. I had made some “everything bagel” croutons to put on top, but the soup was devoured before the croutons made it to the table. This will be a snow day favorite

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