Creamy Vegan Tomato Basil Soup with Raw Cashews
This vegan tomato basil soup is so creamy thanks to the addition of raw cashews! Ready in just 20 minutes and made using less than 10 simple ingredients, it’s so easy to make for a quick meal anytime. I love using a combination of canned tomatoes and tomato paste for plenty of tomato flavour. This easy plant-based soup is rich, lush, and so comforting!
Servings 4 people
Calories 215kcal
Ingredients
- 2 tbsp olive oil
- 1 sweet onion (small) finely chopped
- 2 cloves garlic finely chopped
- 3/4 tsp fine sea salt
- 2 tbsp tomato paste
- 1 can whole peeled tomatoes (796mL/27 fl oz)
- 2 cups vegetable broth
- 1 tsp maple syrup
- 1/2 cup raw cashews
- 1/4 cup fresh basil leaves tightly packed
Instructions
- In a large heavy pot, add the olive oil, onion, garlic and salt. Bring to medium heat and cook until the onions have softened, 7 minutes. Add the tomato paste and stir to combine.
- Pour in the canned tomatoes and broth and bring to a gentle simmer. Cook, with the lid off, for 10 minutes.
- Ladle the soup into a high-speed and add the cashews and maple syrup. Blend (first on low and increase speed to high), for 2 minutes or until smooth and creamy. Stop to add the fresh basil leaves, and pulse if you prefer the leaves to be chunky, or blend if you prefer a smooth puree. Pour the soup into bowls and serve.
Video
Notes
Store recipe in an air-tight container in the refrigerator for up to 1 week.
It's recommended to blend on low first and increase speed to high. Otherwise the heat of the soup can cause a soup explosion when turning directly on high speed. (I speak from experience!).
If you prefer to make this recipes sugar-free, forgo the maple syrup. It helps cut acidity, but is not necessary.
Nutritional information is a rough estimate.
Nutrition
Calories: 215kcal | Carbohydrates: 20g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Sodium: 1125mg | Potassium: 494mg | Fiber: 3g | Sugar: 11g | Vitamin A: 573IU | Vitamin C: 16mg | Calcium: 65mg | Iron: 3mg