Creamy Vegan Tomato Basil Soup with a Cashew Twist

There’s nothing quite as comforting as a warm bowl of tomato soup, especially when it’s creamy, flavorful, and entirely plant-based.

Our Creamy Vegan Tomato Basil Soup with a Cashew Twist elevates the classic recipe with a luscious texture and a nutty richness that’s both satisfying and nourishing.

Perfect for a cozy evening at home or as a starter for an elegant dinner party, this soup combines the vibrant flavors of tomatoes and basil with the silky smoothness of cashew cream for a meal that’s as healthy as it is indulgent.

Imagine the aromatic blend of fresh basil and garlic wafting through your kitchen as you prepare this delightful dish. Not only is this recipe vegan-friendly, but it’s also easy to make with simple, wholesome ingredients.

Whether you’re cooking for yourself or serving a crowd, this recipe will leave everyone asking for seconds.

Ingredients

For the Soup:

• 1 tbsp olive oil
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 6 medium tomatoes, chopped
• 1 cup canned crushed tomatoes
• 1 cup vegetable broth
• 1 cup fresh basil leaves, loosely packed
• 1 tsp dried oregano
• 1 tsp sugar (optional, to balance acidity)
• ½ tsp salt (adjust to taste)
• ½ tsp black pepper

For the Cashew Cream:

• ½ cup raw cashews, soaked for 4 hours or boiled for 15 minutes
• ½ cup water
• 1 tbsp nutritional yeast (optional, for a cheesy flavor)
• ½ tsp lemon juice

Instructions

Step 1: Prepare the Cashew Cream

1. Soak or Boil Cashews: If you haven’t pre-soaked your cashews, boil them for 15 minutes to soften. This step ensures a creamy texture without any grittiness.
2. Blend Cashew Cream: Drain the cashews and blend them with water, nutritional yeast (if using), and lemon juice until smooth and creamy. The cashew cream will act as a dairy-free alternative, adding a luxurious texture to the soup. Set aside.

Step 2: Cook the Soup Base

1. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Stir in minced garlic and cook for another minute, taking care not to burn it. This creates a flavorful base for the soup.
2. Add Tomatoes and Seasoning: Add the fresh and crushed tomatoes to the pot, along with the vegetable broth, basil leaves, dried oregano, sugar (if using), salt, and pepper. Stir well to combine the ingredients. The mixture should start to release a mouthwatering aroma as it heats up.
3. Simmer: Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 20 minutes, stirring occasionally. This allows the flavors to meld together beautifully, creating a rich and hearty soup base.

Step 3: Blend the Soup

1. Cool Slightly: Remove the pot from the heat and let the soup cool slightly. Blending hot liquids can be dangerous, so give it a few minutes to settle.
2. Blend Until Smooth: Use an immersion blender to puree the soup directly in the pot, or transfer it in batches to a countertop blender. Blend until smooth and creamy, ensuring there are no chunks remaining. This step gives the soup its signature velvety texture.

Step 4: Add the Cashew Cream

1. Incorporate Cream: Stir in the prepared cashew cream, reserving a small amount for garnish. Mix well to combine, watching as the soup takes on a beautiful creamy consistency.
2. Adjust Seasoning: Taste the soup and adjust the salt and pepper as needed. You can also add a pinch of red pepper flakes for a hint of heat.

Step 5: Serve and Garnish

1. Serve: Ladle the soup into bowls, ensuring each serving is warm and inviting.
2. Garnish: Drizzle the reserved cashew cream on top and add a few fresh basil leaves for an elegant presentation. For added texture, sprinkle with homemade croutons or toasted seeds.
3. Pair: Serve with crusty bread, a side salad, or even a vegan grilled cheese sandwich for the ultimate comfort meal.

Tips for Success

• Fresh vs. Canned Tomatoes: Use fresh, ripe tomatoes for the best flavor, but canned tomatoes can be a great substitute when fresh ones are out of season. If using canned tomatoes, opt for fire-roasted varieties to add depth.
• Blender Safety: If using a countertop blender, allow the soup to cool slightly before blending to avoid pressure build-up. Always blend in small batches and hold the lid down firmly.
• Cashew Substitution: If you have a nut allergy, you can substitute the cashew cream with coconut cream or silken tofu for a slightly different flavor profile.
• Balancing Acidity: The sugar in the recipe helps balance the acidity of the tomatoes. Feel free to skip it if you prefer a tangier soup.

Nutrition Information (Per Serving)

• Calories: 180
• Protein: 5g
• Carbohydrates: 18g
• Fat: 9g
• Fiber: 4g

Conclusion

This Creamy Vegan Tomato Basil Soup with a Cashew Twist is proof that comfort food can be both indulgent and healthy.

The cashew cream adds a luxurious texture that’s hard to resist, while the fresh basil and tomatoes bring vibrant flavors to your bowl. Whether you’re a seasoned vegan or just looking for a delightful new recipe, this soup is sure to become a favorite.

Enjoy your homemade creation and feel free to experiment with toppings like croutons, chili flakes, or a drizzle of olive oil for added flair.

For a heartier meal, pair it with your favorite vegan sandwich or a slice of artisan bread. With its perfect balance of richness and freshness, this soup is bound to make its way into your regular meal rotation.

Gather your ingredients, embrace the process, and savor the warmth of this homemade masterpiece. Happy cooking!