35 minutes
A rich and creamy tomato soup made with cashews, soy milk, and a blend of herbs and spices.
Cashew Pieces, Soaked and drained
0 oz
Soy Milk, Unsweetened
0.25 fluid ounces
0.25 fluid ounces
Olive Oil, Extra virgin
0.25 fluid ounces
Large Onion, Coarsely chopped
each
Garlic, Chopped
cloves
Crushed Tomatoes, Canned
0 oz
Tomato Paste, Concentrated
0 oz
teaspoons
teaspoons
Red Pepper Flakes, Pinch of
teaspoons
to taste
Fresh Basil, Chopped
0 oz
1. Prepare Creamy Base
Combine the soaked and drained cashew pieces with soy milk, vegetable broth, and nutritional yeast in a blender or food processor. Blend these ingredients until you achieve a silky smooth consistency.
2. Sauté Onions and Garlic
In a medium pot, heat the olive oil over medium heat and add the coarsely chopped onion. Sauté the onion for about 8 minutes until it's softened and translucent. Then, add the chopped garlic and continue to sauté for another 2 to 3 minutes until the garlic is fragrant but not browned.
3. Add Tomatoes and Seasonings
Stir in the crushed or diced tomatoes along with the tomato paste, dried oregano, dried thyme, and a pinch of red pepper flakes. Pour in the creamy cashew mixture and bring the contents to a simmer.
4. Blend the Soup
Once the soup is hot and the flavors have combined nicely, carefully blend the mixture until smooth using an immersion blender directly in the pot or by transferring it in batches to a regular blender. Season the soup with salt to taste.
5. Finish with Fresh Basil
Stir in the chopped fresh basil just before serving to infuse the soup with a fresh and aromatic finish. Pour the creamy tomato soup into bowls and enjoy.
Opt for the best-quality canned tomatoes you can find, preferably San Marzano. These tomatoes are sweeter and less acidic, providing a richer base for your soup.
Elevate the presentation with garnishes like a drizzle of olive oil, fresh herbs, croutons, or Parmesan. A splash of high-quality vinegar or fresh lemon juice before serving can brighten the soup.
Caramelize tomato paste after sautéing the aromatics and infuse the soup with fresh herbs like thyme or a bay leaf for enhanced taste.
Start with a roux for thickness and consider using half-and-half, whole milk, or even mascarpone or crème fraîche for a creamy texture.
When sautéing onions, carrots, and garlic, do so over medium heat and take your time to allow vegetables to caramelize slightly and release their natural sweetness, adding depth to your soup.
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