An artfully swirled bowl of tomato basil soup with cashew cream.
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5 from 1 vote

Creamy Tomato Basil Soup Recipe

This delicious and creamy tomato basil soup is vegan, Whole30 and gluten free. It's filled with a variety of vegetables, for a natural sweetness and tons of nutrients.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Soup
Cuisine: Italian
Servings: 6 servings
Calories: 67kcal
Author: Michelle Miller


  • 3 cups cauliflower roughly chopped
  • 1/4 cup cashews soaked overnight and drained
  • 1/2 tablespoon olive oil
  • 1/2 cup onion chopped
  • 1 tablespoon garlic fresh, chopped
  • 1 large celery stalk, chopped
  • 1 carrot peeled, chopped
  • 2 15-ounce diced tomatoes cans
  • 3 cups water
  • 1 tablespoon vegetable boullion
  • 1/2 cup basil leaves chopped
  • sea salt & black pepper to taste


  • Soak cashews in water overnight. Drain when ready to use. If there isn't time for this step, soak cashews in boiling water for 1 hour and drain to use.
  • Add cauliflower to a steamer, and steam over medium high heat for 15 minutes.
  • In a blender, add steamed cauliflower, soaked cashews, and 3/4 cup water. Process until a very smooth cream is formed. Set aside.
  • In a saucepot, add olive oil and onion and garlic, and saute for 5 minutes until lightly browned.
  • Add chopped carrots and celery, and saute another few minutes, then add diced tomatoes, water, and vegetable bouillon . Bring back to a boil, and then simmer on medium heat for 20 minutes.
  • Reserve 1/2 cup of the "cream, then add tomato soup to the blender, and process until very smooth.
  • Return soup to pot, mix in fresh basil, and season with sea salt and black pepper to taste.
  • Garnish soup with "cream", and then add extra fresh basil and a sprinkling of parmesan cheese if desired.



Calories: 67kcal | Carbohydrates: 7g | Protein: 2g | Fat: 3g | Sodium: 39mg | Potassium: 281mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1850IU | Vitamin C: 28.5mg | Calcium: 34mg | Iron: 0.7mg