This creamy tomato soup is a cross between a classic cream of tomato and the orange-hued Spanish soup salmorejo. Instead of using stale bread or milk to create that gorgeous light red, this vegan paleo version uses soaked cashews for creaminess. With only 5 ingredients, it’s the perfect quick and easy use of summer tomatoes - it only needs a few minutes of cooking stovetop.
This recipe is moderate FODMAP because of the cashews. If you're sensitive to cashews, you can reduce the total quantity to 1/3 of a cup. It will just be slightly darker in hue.