Vegan Creamy Tomato Soup
A rich and velvety tomato soup made creamy with soaked cashews and brightened with fresh basil.
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Ingredients
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 28 ounces Canned crushed tomatoes
- 2 cups Vegetable broth
- 1/2 cup Raw cashews, soaked in hot water for 30 mins
- 2 tablespoons Tomato paste
- 1 teaspoon Dried oregano
- 1 tablespoon Maple syrup(optional)
- 1/4 cup Fresh basil leaves
- 1 to taste Salt and black pepper
Instructions
- 1
Heat the olive oil in a large pot over medium heat and sauté the onion until translucent, about 5 minutes.
- 2
Add the minced garlic and tomato paste, stirring constantly for 2 minutes until fragrant and the paste darkens.
- 3
Pour in the crushed tomatoes, vegetable broth, and dried oregano, then bring the mixture to a gentle simmer.
- 4
Reduce heat to low, cover, and let the soup simmer for 20 minutes to allow the flavors to meld.
- 5
Drain the soaked cashews and place them into a high-speed blender with one cup of the hot soup liquid; blend until completely smooth.
- 6
Pour the cashew cream back into the pot and stir well to combine.
- 7
Add the fresh basil and use an immersion blender to process the soup until your desired level of smoothness is reached.
- 8
Stir in the maple syrup to balance the acidity, season with salt and pepper, and serve warm.
Nutrition per Serving
245
Calories
6g
Protein
22g
Carbs
16g
Fat
5g
Fiber
11g
Sugar
680mg
Sodium
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