Oh, soup! Is there anything more comforting than a warm bowl of soup on a chilly day? And when that soup is a rich, velvety masterpiece like this Creamy Tomato Basil Soup (No Cream!), well, that’s just pure heaven. I developed this recipe because I absolutely adore that silky smooth texture you get from traditional creamy soups, but I wanted to find a way to achieve it without any dairy at all. Trust me, you won’t even miss the cream! It’s amazing how a few little tricks can create something so wonderfully decadent and flavorful. It’s become my go-to when I need a hug in a bowl.
Why You’ll Love This Creamy Tomato Basil Soup (No Cream!)
Honestly, this soup ticks all the boxes! Here’s why it’s a total winner:
- It’s unbelievably creamy – you’d never guess there’s no dairy in sight!
- Super easy to whip up, perfect for busy weeknights.
- Bursting with fresh tomato and basil flavor – pure deliciousness.
- Packed with good-for-you ingredients, making it a healthy choice.
- Completely dairy-free and vegan-friendly, so everyone can enjoy it!
- It’s just so darn comforting and satisfying.
Ingredients for Creamy Tomato Basil Soup (No Cream!)
Alright, let’s talk about what goes into this magical soup! You won’t believe how simple it is, but these ingredients come together to make something truly special. The secret weapon for that luscious creaminess? Soaked cashews! Don’t skip this part, trust me.
- 2 tablespoons olive oil (good quality, please!)
- 1 large onion, chopped up nice and fine
- 3 cloves garlic, minced – don’t be shy with the garlic!
- 2 (28 ounce) cans crushed tomatoes – this is our flavor base
- 4 cups vegetable broth – your favorite kind works great
- 1 teaspoon dried basil – for that classic Italian vibe
- 1/2 teaspoon dried oregano – it just rounds everything out
- Salt and black pepper to taste – start with a little, you can add more later
- 1/4 cup raw cashews, soaked in hot water for at least 30 minutes (this is key for creaminess!)
- Fresh basil leaves for garnish – a pretty pop of green!
Equipment Needed for Your Creamy Tomato Basil Soup
You don’t need a ton of fancy gadgets for this soup, thankfully! All you really need is a good-sized pot or maybe a Dutch oven to get everything simmering away. And for that luxuriously smooth finish? You’ll want a blender – whether that’s a standard one you have to be a little careful with, or a handy immersion blender that lets you work right in the pot. That’s it! Easy peasy!
How to Make Creamy Tomato Basil Soup (No Cream!) Step-by-Step
Sautéing Aromatics for Flavor
First things first, let’s build some flavor! Grab your favorite big pot or Dutch oven and get it nice and warm over medium heat. Add your olive oil – I love using a good extra virgin one here. Toss in your chopped onion and let it soften up for about 5-7 minutes until it’s nice and translucent. Then, add your minced garlic. Oh, be careful here! Garlic cooks super fast, so just about a minute is all you need until it smells amazing. You don’t want it to get brown and bitter, so keep an eye on it. If you want to dive deeper into tomato soup goodness, check out this easy creamy tomato basil soup recipe!
Simmering the Base of Your Creamy Tomato Basil Soup
Now for the fun part! Pour in those two big cans of crushed tomatoes. They make the soup base so rich and lovely. Then, add your vegetable broth – four cups should do it. Don’t forget the dried basil and oregano; these herbs are like the soul of tomato soup, aren’t they? Give it all a good stir to combine everything. Crank the heat up just a notch to bring it to a gentle simmer. Once it’s bubbling a bit, turn the heat down low, pop a lid on, and let it just hang out and meld its flavors for about 15 minutes. A little occasional stir keeps things from sticking, but mostly, you’re just letting the magic happen. Thinking about other cold tomato options? You might enjoy this gazpacho-style tomato juice or a full Spanish gazpacho soup!
Achieving Creaminess with Cashews
Okay, here’s where the magic *really* happens for that creamy texture. Those cashews you soaked earlier? Drain all that hot water off them. Now, just scoop them right into the pot with the simmering tomato mixture. They’re going to blend up so smooth and add just the right amount of richness. It’s incredible what these little nuts can do!
Blending for a Silky Smooth Texture
Time to get that velvety smooth texture! This is where you need to be a little cautious because we’re blending hot soup. If you’re using a standard blender, carefully ladle the soup into the blender in batches – don’t fill it more than halfway! Make sure the lid is on super tight (maybe even hold it down with a kitchen towel, just in case!). Blend until it’s completely smooth. If you’ve got an immersion blender, lucky you! You can just stick it right into the pot and blend away until it’s silky smooth. So much easier!
Final Touches and Seasoning
Once everything is beautifully blended, pour the soup back into the pot if you used a regular blender. Give it a gentle heat-up – you don’t want to boil it now, just warm it through. Now’s the time to taste and season. Add salt and pepper until it tastes just right to you. I always taste and adjust a couple of times because every can of tomatoes is a little different. A little more salt can really make those flavors pop!
Tips for the Best Creamy Tomato Basil Soup (No Cream!)
Okay, so to make sure your soup turns out absolutely perfect every single time, here are a few little things I’ve learned along the way. First off, don’t skimp on the quality of your crushed tomatoes and broth – it really makes a difference in the final flavor! And remember those cashews? Soaking them is non-negotiable for that smooth, dreamy texture. If you want an even *silkier* soup, you can always strain it after blending, though I usually find it smooth enough right from the blender. For me, the real trick is tasting and adjusting the salt and pepper right at the end, because that’s what really makes all the flavors sing! If you’re looking for similar deliciousness, you HAVE to try this creamy tomato soup recipe.
Ingredient Notes and Substitutions
Let’s chat about a few things in this recipe. The cashews are really what give our Creamy Tomato Basil Soup (No Cream!) that amazing richness, but if nuts aren’t your thing, no worries! Soaked sunflower seeds work like a charm, or if you’re in a pinch and can’t find either, you can leave them out. The soup will be a little less creamy, but still super tasty truth be told. And for the broth? Any vegetable broth you love is perfect – just make sure it tastes good on its own because, well, it’s a big part of the soup’s flavor!
Serving Suggestions for Your Creamy Tomato Basil Soup
This creamy tomato delight is fantastic all on its own, but it really shines when paired with some classic favorites! Honestly, what’s better than dunking some crusty bread into this gorgeous soup? And if you’re feeling extra indulgent, a gooey grilled cheese sandwich is the ultimate companion. For a lighter touch, a fresh side salad, like this vibrant Caesar salad, is just perfect. And let’s not forget about a slice of warm, fluffy cheesy garlic bread – pure happiness!
Storage and Reheating Instructions
Got some leftover Creamy Tomato Basil Soup (No Cream!)? Lucky you! It actually tastes even better the next day. Pop any leftovers into an airtight container and pop it in the fridge. It should stay good for about 3-4 days. When you’re ready to enjoy it again, just gently reheat it on the stovetop over medium-low heat, stirring often, until it’s warmed all the way through. You can also freeze portions if you want to save it for even longer – just thaw it in the fridge overnight before reheating.
Frequently Asked Questions about Creamy Tomato Basil Soup (No Cream!)
Got questions about this amazing soup? I’ve got answers!
How do you make tomato soup creamy without cream?
The magic happens with soaked raw cashews! When you blend them, they create a wonderfully smooth, rich texture that mimics dairy cream. It’s so clever!
Can I make this soup ahead of time?
Absolutely! This soup is actually even better the next day. Just store it in an airtight container in the fridge for up to 4 days. Reheat it gently on the stove.
Is this soup vegan?
Yes, it totally is! All the ingredients are plant-based, so you can dig in knowing it’s 100% vegan and delicious.
What if I don’t have cashews?
No cashews? No problem! Soaked sunflower seeds are a fantastic alternative. If you can’t do nuts or seeds, you can still make it, just know it’ll be a little less creamy, but still super flavorful!
Nutritional Information
Just a heads-up, these numbers are estimates and can bounce around a bit depending on exactly what you use and how big your serving is. But, for about a 1.5 cup serving of this lovely Creamy Tomato Basil Soup (No Cream!), you’re looking at roughly: Calories: 250, Fat: 10g, Protein: 8g, Carbohydrates: 30g, and Fiber: 7g. Pretty darn good, right?
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Creamy Tomato Basil Soup (No Cream!)
- Total Time: 45 min
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A rich and flavorful tomato basil soup made creamy without any dairy.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 (28 ounce) cans crushed tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- 1/4 cup raw cashews, soaked in hot water for at least 30 minutes
- Fresh basil leaves for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5-7 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Stir in crushed tomatoes, vegetable broth, dried basil, and dried oregano. Bring to a simmer.
- Reduce heat and let simmer for 15 minutes, stirring occasionally.
- Drain the soaked cashews and add them to the pot.
- Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy. Work in batches if necessary, and be cautious when blending hot liquids.
- Return the soup to the pot and heat gently. Season with salt and pepper to taste.
- Serve hot, garnished with fresh basil leaves.
Notes
- For a smoother soup, you can strain it after blending.
- Adjust seasonings to your preference.
- If you don’t have cashews, you can use soaked sunflower seeds or omit them for a less creamy texture.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 15g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg
Keywords: tomato basil soup, creamy tomato soup, dairy-free soup, vegan soup, healthy soup, easy soup recipe