Tal Ronnen has to be my favorite vegan chef. All of his recipes are delicious, but his method can be a bit persnickety at times. Here’s one of my favorites, simplified. And the regular Earth Balance is soy based, but there is a soy-free product if you’re looking to avoid soy.
- 4 tablespoons Earth Balance
- 1 onion, chopped
- 1 celery ribs, chopped
- 1 carrot, chopped
- 3 cloves garlic, smashed
- 2 tablespoons flour
- 5 cups faux chicken stock, Better than Bouillon brand
- 1 can (15 ounces) fire-raosted tomoatoes
- 1 can (15 ounces) diced tomatoes
- 2 tablespoons parsley, chopped (optional)
- 2 sprigs thyme, leaves only
- 1 bay leaf
- 1 1/2 cups cashew cream
- Add the Earth Balance to a large stockpot over medium heat. Heat until melted, but be careful not to let it burn. Add the onions, celery, carrots, and garlic. Cook for 10 minutes, stirring frequently. Sprinkle the flour over the vegetables and continue cooking for 2 minutes, stirring constantly.
- Add the stock, tomatoes with juice, parsley, thyme, and bay leaf. Bring to a boil, reduce heat and simmer for 30 minutes. Add the cashew cream and continue to simmer for 10 minutes; be careful not to let it boil.
- Remove the bay leaf and working in batches puree the soup in a blender. Be careful not to overfill the blender, hot liquids tend to erupt. I try to keep it to about half capacity. You could also use an immersion blender if you have one. Return soup to pot and serve.