Vegan Tomato Basil Soup

This tomato soup is ready in 20 minutes and takes less than 10 ingredients. It's rich, lush, full of tomato flavour, healthy and comforting.

Course Main Dish, Soup

Cuisine 1 pot, gluten-free, refined-sugar free, soy-free

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings people

Calories 215kcal

Author Hannah Sunderani

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

US Customary - Metric

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.

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