This recipe is one of over 25 recipes in my Vegan Kosher for Passover Guide! While designed to meet the requirements of keeping Kosher for Passover as a vegan, the recipes in the guide are delicious year-round and offer options for folks who are vegan and gluten-free. Interested in the guide? Click here.
Me + a hot bowl of soup + a chilly night = my happy place. I love snuggling up on the couch with a blanket wrapped around me and a bowl of soup in my hands, watching a movie or my favorite tv show (The Good Place, anyone?).
And this creamy tomato basil soup is the ultimate comfort soup for spring. The basil and tomato bring the fresh, spring flavor and the creaminess brings the comfort. For even more comfort, dip your favorite grilled cheese (or matzo, if you’re celebrating Passover!).
In addition to tasting delicious, this recipe mostly takes care of itself. After a little bit of sautéing, add the rest of the ingredients to the pot and let simmer for 40 minutes. Then, blend everything up and serve!
This recipe is gluten-free, vegan, and Kosher for Passover. I would love the hear how this recipe turns out for you and how you made it your own. Let me know in the comments or message me at @thejewishvegan on Instagram. And, as always, if you have any questions don’t hesitate to reach out. Now, let’s get started!
Creamy Tomato Basil Soup
Equipment
- blender
Ingredients
- 1 cup cashews, raw, unsalted
- ½ cup water
- 1 yellow onion, chopped
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1 cup basil leaves plus more for garnish
- 2 tbsp double concentrated tomato paste
- 2 14.5-oz cans fire roasted diced tomatoes
- 2 14.5-oz cans diced tomatoes
- 1 cup vegetable broth
Instructions
- Boil the cashews for 15 minutes. Once boiled, transfer to a blender and blend with the ½ cup of water until smooth and creamy. Set aside.
- Heat the oil in a large pot over medium heat.
- Once heated, add half of the basil leaves, the onion, and the garlic and saute until the onion is just starting to turn translucent.
- Add the tomato paste and continue cooking, stirring frequently for 7-8 minutes.
- Add the cans of tomatoes and vegetable broth. Increase the heat to high and bring to a simmer. Let it simmer for 40 minutes uncovered, stirring occasionally. You may need to adjust the heat during this time to keep the soup simmering.
- After 40 minutes, add the cashew cream and remaining basil and mix in.
- Transfer the soup to a blender in batches and blend until smooth and creamy. Be sure to only fill the blender about ⅔ of the way for each batch. Pour the soup from the blender into a bowl.
- Garnish with basil and serve hot.