Vegan Creamy Tomato Basil Soup
A silky-smooth vegan tomato basil soup packed with flavor, creamy from blended cashews, and bursting with cozy vibes in every spoonful.
Ingredients
- 1 tbsp olive oil
- 1 yellow onion diced
- 3 garlic cloves minced
- 1 can 28 oz crushed tomatoes
- 1 cup vegetable broth
- 1/2 cup raw cashews soaked 1 hour or boiled 10 minutes
- 1 cup water
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp maple syrup
- 1/2 tsp dried oregano
- 1/4 tsp chili flakes optional for drama
- 1/2 cup fresh basil leaves chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté diced onion for 5 minutes until soft and slightly golden.
- Add garlic, cook for 1 minute while pretending you’re on a cooking show.
- Pour in crushed tomatoes, broth, salt, pepper, maple syrup, oregano, and chili flakes. Simmer for 20 minutes.
- In a blender, combine soaked cashews and water. Blend until smooth and creamy.
- Stir cashew cream into the soup. Simmer 5 more minutes.
- Add fresh basil, then blend the soup until silky using a blender or immersion blender.
- Taste. Adjust salt or add more basil if you’re feeling wild.
- Serve hot, preferably with toast and sass.
Notes
🧬 Nutritional Info (Per Serving)
- Calories: 260
- Total Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 7g
💪 Vitamins & Minerals (Per Serving)
- Vitamin C: 40%
- Iron: 15%
- Vitamin A: 20%
- Magnesium: 10%
- Folate: 12%
💁♀️ Extra Flavor Tips
- Add a splash of balsamic vinegar at the end for drama and depth.
- Roast your tomatoes and garlic beforehand if you want to impress even yourself.
- Toss in a handful of sun-dried tomatoes for added richness.
- Use fresh herbs if you’re fancy or trying to show off.
- Serve with a drizzle of vegan pesto and watch jaws drop.