Creamy Vegan Tomato Basil Soup

coconut milk

🥗Healthier: cashew cream

💰Cheaper: soy milk

Cashew cream adds richness while soy milk is budget-friendly.

fresh basil

🥗Healthier: spinach

💰Cheaper: dried basil

Spinach adds nutrients and dried basil is more economical.

Turn on a heavy pot to high heat and add olive oil.

Chop up a big yellow onion and add it to the pot along with 2 whole garlic cloves.

Sprinkle a bit of kosher salt to help break down the onions more quickly.

Prepare about 8 cups of tomatoes, cutting larger ones in half to expose the inside for quicker cooking.

Add the prepared tomatoes to the simmering onions and garlic in the pot.

After a few minutes, add 4 cups of organic vegetable broth to the pot and cover with a lid.

Turn down the heat and let the mixture simmer for about 20 minutes until the tomatoes have burst and everything is soft.

While the soup is cooking, soak raw cashews in warm water for about an hour to soften them.

Use a high-powered blender to puree the soaked cashews, starting on low speed and then increasing to high until smooth.

After 20 minutes, ladle the soup into the blender in batches, adding a handful of fresh basil leaves with the first batch.

Puree the soup until smooth and then return it to the pot, mixing the batches together.

Adjust the seasoning by adding more kosher salt and fresh black pepper to taste.

Bring the soup back to the stovetop and heat until simmering, stirring occasionally.

Ladle the soup into bowls and drizzle some cashew cream on top for garnish.

Garnish with fresh basil if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens