Description
A rich, velvety, and comforting tomato basil soup made with cashews for creaminess instead of dairy. Ready in 30 minutes, this vegan and gluten-free recipe uses simple pantry staples for a gourmet taste.
Ingredients
Scale
- 1 cup raw unsalted cashews (140g)
- 28 oz (800g) can crushed tomatoes
- 1 cup vegetable broth (low-sodium)
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 tablespoons extra virgin olive oil
- 1 cup fresh basil leaves, packed (30g)
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon red pepper flakes
- Salt and black pepper to taste
- Optional: 1 medium carrot, diced
- Optional: 1/2 cup white beans, canned
- Optional: 1/4 cup coconut cream
Instructions
- Drain and rinse the soaked cashews. Chop the onion, mince the garlic, and pick the basil leaves.
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 3-4 minutes until softened and sweet.
- Add the minced garlic and red pepper flakes. Cook for 1 minute, stirring constantly, until fragrant but not browned.
- Pour in the crushed tomatoes and vegetable broth. Stir to combine. If adding carrots, add them now.
- Bring the mixture to a boil, then reduce heat to low. Simmer uncovered for 10 minutes to allow flavors to meld.
- Remove the pot from heat. Add the cashews and blend using an immersion blender (or a regular blender in batches) until the soup is completely smooth and silky.
- Return the soup to low heat if it cooled down. Stir in the lemon juice and most of the fresh basil.
- Taste and adjust seasoning with salt and black pepper. If the soup is too thick, add a splash of water or broth.
- Ladle into bowls and garnish with remaining fresh basil, a drizzle of olive oil, and a crack of black pepper.
Notes
Soak cashews in hot water for at least 15 minutes (or overnight) for the smoothest texture. Do not skip the lemon juice as it brightens the flavor. If using a regular blender, let the soup cool slightly before blending to prevent burns from steam pressure. The soup thickens as it cools and in the fridge; thin with water or broth when reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 12
- Sodium: 450
- Fat: 14
- Saturated Fat: 2
- Carbohydrates: 32
- Fiber: 6
- Protein: 8
Keywords: dairy-free, vegan, gluten-free, tomato soup, cashew cream, comfort food, 30-minute meals, healthy soup, vegetarian