Print Recipe
bowl of cream of tomato soup with a spoon and basil

Vegan Creamy Tomato Soup with Basil

This creamy tomato soup is a cross between a classic cream of tomato and the orange-hued Spanish soup salmorejo. Instead of using stale bread or milk to create that gorgeous light red, this vegan paleo version uses soaked cashews for creaminess. With only 5 ingredients, it’s the perfect quick and easy use of summer tomatoes - it only needs a few minutes of cooking stovetop.

Prep Time 8 minutes
Cook Time 10 minutes
Total Time 18 minutes
Servings 4

Ingredients

  • 1 cup whole raw cashews
  • 1/3 cup olive oil
  • 2 garlic cloves crushed
  • 3 pounds heirloom tomatoes cored and very roughly chopped
  • 1 teaspoon sea salt
  • 2 sprigs fresh basil plus more for garnish

Instructions

  1. Bring 1 1/2 cups of water to boil in a kettle. In a heatproof bowl, cover the cashews with the hot water and allow to soak for 15 minutes.
  2. Meanwhile, in a large saucepan, heat the olive oil over a medium-low flame. Add the garlic cloves and gently infuse the oil until the cloves turn golden brown on all sides. Remove the garlic and discard.
  3. Carefully add the tomatoes and all their juices to the pan. Stir in the salt, arrange in an even layer and nestle the basil leaves on top. Cook over medium heat, stirring occasionally, until the tomatoes have released their juices (they should be submerged in liquid) but are still al dente, about 5 minutes. Remove the basil leaves and discard.
  4. Transfer the cashews and their liquid to the bowl of a high-speed blender or food processor. If you’re interested in achieving the two-tone look, add 1 cup of the tomato mixture and blend until smooth. Reserve 1/2 cup of the cashew-tomato cream and set aside. Add the remaining tomato mixture and liquid to the blender and puree until smooth.
  5. Divide the soup between 4 bowls and drizzle with the cashew-tomato cream. Garnish with an additional drizzle of olive oil and torn basil leaves. Serve warm or at room temperature.

Recipe Notes

This recipe is moderate FODMAP because of the cashews. If you're sensitive to cashews, you can reduce the total quantity to 1/3 of a cup. It will just be slightly darker in hue.