Description
A rich and flavorful tomato basil soup made creamy without any dairy.
Ingredients
Scale
- 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