Raw Creamy Tomato Basil Soup
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Raw Creamy Tomato Basil Soup
Print Recipe
  • 1 cup raw cashews
  • 1/2 cup water
  • 1/4 cup olive oil
  • 1 yellow onion, rough chopped
  • 2 cloves garlic, minced
  • 8 cups fresh tomatoes, rough chopped
  • 4 cups vegetable broth*
  • 1/2 cup fresh basil
  • kosher salt
  1. Place 1 cup of raw cashews in a bowl and add the water which should just barely cover the nuts. Let them soak for 20 minutes.
  2. In a medium-large pot add the olive oil and the onions over medium heat. Sprinkle with salt and cook 5 minutes until the onions are translucent. Add the garlic and cook another 2 minutes.
  3. Add the tomatoes and the broth. Turn the heat to low and simmer with the lid on for 20 minutes. At the 15 minute mark, add the basil.
  4. Add the cashews and the water to the jar of a blender and puree on high until the cashews have turned into a thick cream. Transfer to a small bowl.
  5. Working in batches, add the tomato soup mixture to the jar of a blender and puree on high. When all of the soup is pureed, transfer it back to the pot and bring back to a simmer.
  6. Whisk in the cashew cream and season to taste with kosher salt. Serve hot.
Recipe Notes

One of my favorites that I just scale down to one serving. Cream handful of cashews in a little water in a power blender, then add 2 roma tomatoes quartered, big clove garlic, 1/8th of onion, handful of basil, sea salt to taste and whirl it up to creamy. Just warm it (do not let it reach boil) to retain all enzymes and nutrients, and serve. So yummy and easy!!! Recipe: Creamy Tomato Basil Soup (Vegan) By Heather