A copycat version of the famous Panera creamy tomato soup. Dairy free!
Ok, so let’s talk about Panera. And if you’re in the maybe 1% of people who haven’t been there, I apologize. I have a love hate relationship with them. Hate that those delicious pastries tempt me from the second I get in line, ab-so-freaking-lute-ly love their creamy tomato soup. Love it. As in want to start a petition on increasing the size of their soup bowls for just that soup alone. Last year I even made my own at home version which is pretty darn kick-ass if I do say so myself.
Fast forward a year later though and my eating habits have changed slightly. As in, that parmesan cheese, brown sugar and heavy cream that went in my first version aren’t things I’m stocking in my house anymore (ok, I do still have some brown sugar in the pantry for cookie emergencies). But not eating creamy tomato soup all winter just isn’t an option. The creaminess is by far the best part of their soup so I knew I wanted to mimic that somehow rather than come up with some pathetic paleo brothy cousin in this newer version.
Which can turn into cashew paste. Which can then turn into cashew cream. Which will then undoubtedly make you do a happy dance in your kitchen when you taste it.
I’m going to go with the fact that luck must’ve just been on my side the afternoon this was made because, guys, this tastes even more like Panera’s tomato soup than the first one. And, there’s no dairy. It’s like the vegan/paleo gods aligned and gave me this one moment in time (cue the Whitney lyrics).