Description
A rich and flavorful tomato basil soup made creamy without any dairy.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 (28 ounce) cans crushed tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt to taste
- Black pepper to taste
- 1/4 cup raw cashews, soaked in hot water for at least 30 minutes
- Fresh basil leaves for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5-7 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Stir in crushed tomatoes, vegetable broth, dried basil, and dried oregano. Bring to a simmer.
- Reduce heat and let simmer for at least 20 minutes to allow flavors to meld.
- Drain the soaked cashews and add them to a blender with about 1/2 cup of the soup liquid. Blend until completely smooth and creamy.
- Pour the cashew cream mixture back into the pot and stir well to combine.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh basil leaves.
Notes
- For a smoother soup, you can use an immersion blender directly in the pot after adding the cashew cream.
- Soaking cashews is crucial for achieving a creamy texture.
- Adjust seasonings as needed.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: American