Creamy Tomato Soup with Basil
Cozy Up with the Creamiest Tomato Basil Soup!
Is there anything more comforting than a warm bowl of soup on a chilly day? This Creamy Tomato Basil Soup is the perfect blend of fresh flavors and comforting textures. It’s surprisingly easy to make, and the secret ingredient – cashews! – creates a luxuriously creamy consistency without using any dairy. This recipe is a family favorite, and we know it will become one of yours too!
We’ve all had tomato soup, but this isn’t your average canned variety. The fresh basil brightens the rich tomato flavor, and the cashews add a subtle sweetness and incredible smoothness. It’s a vibrant, healthy, and satisfying meal that’s perfect for lunch, dinner, or even a cozy snack.
What makes this soup special?
- Dairy-Free Creaminess: Cashews are the star! They create a velvety texture without the need for cream or milk.
- Fresh Flavors: The combination of ripe tomatoes and fragrant basil is simply irresistible.
- Easy to Make: This soup comes together quickly, making it perfect for busy weeknights.
- Versatile: Enjoy it as a starter, a light lunch, or a comforting dinner.
Tips for the Best Creamy Tomato Basil Soup:
- Roast the Tomatoes (Optional): For an even deeper, richer flavor, roast the crushed tomatoes in the oven for 20-25 minutes before adding them to the pot.
- Soak the Cashews: Soaking the cashews in hot water for at least 30 minutes (or even overnight) will help them blend even smoother.
- Adjust Seasoning: Taste and adjust the seasoned salt to your liking. You can also add a pinch of red pepper flakes for a little heat.
- Garnish with Fresh Basil: A sprinkle of fresh basil adds a beautiful finishing touch.
Frequently Asked Questions:
Q: Can I use other nuts instead of cashews?
A: While cashews provide the best creamy texture, you can experiment with blanched almonds or sunflower seeds. Keep in mind the flavor and texture may vary.
Q: Can I make this soup ahead of time?
A: Yes! This soup tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Is this soup vegan?
A: Yes, this recipe is naturally vegan and vegetarian.
Q: Can I freeze this soup?
A: Yes, you can freeze this soup for up to 2 months. Be sure to cool it completely before transferring it to a freezer-safe container.
We hope you enjoy this delightful Creamy Tomato Basil Soup as much as we do! It’s a guaranteed crowd-pleaser that will warm your heart and soul.
Creamy Tomato Basil Soup
Ingredients
- 2 cups vegetable broth
- 2 tsp seasoned salt Lawry’s
- 2 tbsp basil
- 1/2 cup raw cashews
- 2 cups crushed tomatoes
- 1 tbsp olive oil
- 1 medium onion
- 2 cloves garlic
Instructions
- In a large pot, add the olive oil and saute the onion and garlic on medium heat until the onion is soft (about 5 minutes).
- Add the crushed tomatoes, vegetable broth, seasoned salt and basil and bring to a boil. Once boiling, reduce heat and simmer for 20 minutes.
- In a blender, add in the soup and the cashews and blend until smooth (be careful on touching the blender because the soup is hot!).
- Pour the soup back into the pot and serve!
Share this:
Discover more from Resoupies
Subscribe to get the latest posts sent to your email.
