My favorite soup is tomato soup… especially homemade tarragon tomato soup.
This soup takes only 20 minutes of prep time. It is a great week night meal that you can prep in the morning and easily have ready by dinner time.
For this recipe I used regular canned diced tomatoes. You may also use roasted tomatoes too.
I also used a combination of basil and tarragon. Basil is the perfect match for tomato soup, and tarragon gives it a little something different. If you haven’t tried tarragon, it has a mild licorice taste that pairs perfect with this soup (it is not as strong as fennel).
I also used a cashew cream cheese to give the soup a creamy texture. Cashew cream cheese is fairly easy to find at home health food stores. You can also substitute cashew milk, almond milk or greek yogurt.
2 tbsp avocado oil
2 28oz cans diced tomatoes
1 yellow onion thickly diced
3 cloves smashed garlic
2 tbsp fresh tarragon
2 1/2 tbsp fresh basil
salt to taste
cayenne pepper to taste (optional)
red pepper flakes to taste (optional)
1/4 cup cashew cream cheese (may sub alternative milk)
Directions: Add oil to your slow cooker. Then add tomatoes, onion, garlic, tarragon, basil, salt, cayenne and red chili flakes. Cook until desired time in your slow cooker. Once cooked, carefully blend in a high speed blender or with an immersion blender. Transfer back to slow cooker and add cashew cream cheese. Mix until well combined, then serve.
Grilled Cheese Croutons:
2 slices of your favorite bread
1 slice plant based cheese
avocado oil spray
Directions: Heat a stove top pan over medium heat with avocado oil. Spray each side of your bread with oil. Then add a slice of bread to your pan, top with slice of cheese, then top with the other piece of bread. Cook on each side for about 3 minutes. Remove grilled cheese from heat and begin cutting into 1/2 inch squares. Top on your tomato soup and enjoy!