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. Perfect served with your favorite salad or sandwich on a chilly day!
Servings: 8 servings
Calories: 54kcal
Ingredients
- 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
- 3 15-ounce diced tomatoes cans
- 3 cups vegetable broth
- 1/2 cup basil leaves chopped
- sea salt & black pepper to taste
Instructions
- 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.
Video
Notes
TIPS FOR VEGAN CREAMY TOMATO BASIL SOUP
Once the soup has fully cooled, store in an air tight container in the refrigerator for up to a 5 days. To Freeze: Add soup to freezer jars or other freezer-safe containers, and freeze for up to 3 months. This is great to add to meal prep!VARIATIONS FOR THIS EASY TOMATO SOUP RECIPE
Can I use coconut milk in this dairy-free tomato soup? Yes, if you’d like to skip making the cashew-cauliflower cream sauce, substitute 1 cup of full fat coconut milk or 1/2 cup of coconut cream blended in to the soup in step 6. This will leave a slight coconut flavor, while the cashew cream just adds a creamy texture without tasting like either cauliflower or cashews. Can I use fresh tomatoes in this soup? Yes! If your grocery store or farmers market has beautiful fresh whole tomatoes, use 6-8 cups of chopped tomatoes in place of the cans of diced tomatoes. Increase the time the soup simmers by 20 minutes to concentrate the flavor of the tomatoes. If necessary, add 1-2 tablespoons of tomato paste to thicken or amp up the tomato flavor. Other Fresh Herbs: Thyme, oregano, and Italian parsley are all great flavors with this gluten-free tomato soup. Chop whatever herbs you have on hand and stir them in to the finished soup.Nutrition
Calories: 54kcal | Carbohydrates: 6g | Protein: 2g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 377mg | Potassium: 208mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1577IU | Vitamin C: 20mg | Calcium: 22mg | Iron: 1mg