Creamy Tomato Basil Soup
This gluten-free, vegan, and Kosher for Passover tomato soup is perfect for a chilly spring night.
Servings: 8 servings
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.