It does make it extra creamy! Pinned! I have a dairy allergy, so heavy whipping cream is out for me. It is amazing what that cashew cream does for the soup- it totally emulates real cream- even in the color! Measure out the amount of cashews you need (1 cup for this recipe). Have you ever made this a day ahead? I used about 1 and a 1/4 cup of broth. And it makes such a big batch, that I am going to try out adding some other spices to the left overs, such as cumin, curry, turmeric… the sky’s the limit. Your email address will not be published. Maybe Romas or vine ripened? Perfect for dinner on chilly fall nights! Serve hot. Just wondering, do you think a food processor would suffice in place of a Vitamix? Blend everything together until smooth. ! At the 15 minute mark, add the basil. This sounds incredibly delicious! Here’s the way I use up tons of extra tomatoes this time of year- I whip up a batch of chef Barbara Lynch’s tomato jam. It tastes EXACTLY like the soup she made that summer! can’t seem to get to the recipe. I will definitely look into using it! Let them soak for 20 minutes. Thank you so much Bob! Turn the heat to low and simmer with the lid on for 20 minutes. Place those cashews in a large jar or container. What are the amounts if you need to use boxed tomatoes? I like to make soups that I can freeze extra portions of for days I don’t have time to cook. Optional Step: Soak the cashews in a bowl of filtered/purified water for 15-30 minutes, then rinse … I can never make enough of it. I’ve made broccoli cream soup with the cashew cream, and I just knew someone would have a great tomato basil cream recipe too! mwah! I loooove tomato soup and this one with basil w/those cashews just sounds amazing! So excited to try this! I love the color of this soup. Dig in here to find the most delicious allergy free recipes and more! Love that this is vegan & congrats on the boot . I can’t wait to make this once all the tomatoes ripen in the yard. Glad to hear you are mobile! 100 spins before i turn 40 in December. But the secret ingredient to the creamiest soup ever is raw cashew cream (easier than it sounds!). To reheat, simply transfer soup to a microwavable bowl and heat in the microwave, making sure to stir in between heating to ensure even distribution of heat. I love the pale peachy-orange-ness. I would totally go with that curry . Homemade dark chocolate bark with nuts + orange ze, Ginger Cinnamon Baked Pear Oatmeal Recipe is now l, Planning your thanksgiving menu this Sunday? I made it and it is wonderful but curious about the nutrition values. This soup sounds wonderful! Taste and adjust seasonings, adding salt or pepper as desired. Creamy Tomato Basil Soup (vegan) | 2015: Our "SOUPER" Year! Looks so cozy and delicious! I kno, Brussels Sprouts & Sweet Potato Sheet Pan Hash! I’m so glad to hear you have a boot and no more crutches! Drain the cashews and give them a rinse before using. I think about it all the time, and have tried many dairy free recipes over the years that were okay, but this one is a keeper for sure! I JUST discovered cashew cream….andddd now want to eat it on ALL the things. I would just use whatever looks ripe! It is a delicious soup and a great alternative to using dairy fat! Love the simplicity of this soup – so yummy looking. I can’t believe that we are here most of the way through September. i click on “recipe” and i go nowhere. Great recipe, I loooove soup season! Working in batches, add the tomato soup mixture to the jar of a blender and puree on high. It freezes really well! So glad to hear you’re in a walking boot! This is what it’s all about – learning to use new ingredients. Thanks for sharing. This soup is so great and the magic of it is in the cashew cream and silky texture of the soup which is really achieved through a high powered blender. Vitamix has offered $20 off and free shipping if you are in the market for a new awesome blender! Any chance of getting the nutritional count on this??? Hi, Heather! Angelika- this is the nicest compliment ever!! Your email address will not be published. How many regular size tomatoes would give you 8 cups? In a large stockpot, heat the olive oil over medium heat, then add onion and sauté … This e, Pasta With Vegan Cashew Cream Tomato Sauce, Roasted Red Pepper Cashew Cream Pasta (Vegan/Dairy-Free). I would just start with one can, rinsed and drained and puree that with the rest of the soup! What a great idea Patricia! Love the idea and gorg photos as always! Your email address will not be published. It’s pretty manic, but I am loving it. This looks sooo amazing, comforting and so creamy. Glad your foot is healing nicely. Required fields are marked *. At first I thought it was pumpkin. I think that you should definitely give it a try with the cashews- but don’t put hot soup in there or you may have a distaster! If you have to use store-bought tomatoes or tomatoes from a market (not canned), which kind would provide the best flavor or otherwise work best with your recipe? Pop the tomatoes and garlic in the oven for 20 minutes. If you want the soup to be a bit thinner, continue to add in veggie broth till it reaches your desired consistency. It’ll keep for about 3-4 days. Thank you so much for writing in and telling me that you like it. Thanks Erin! Thanks! Wow – never even heard of cashew cream. 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. My husband has been in the hospital with major foot surgery and undergoing hyperbaric treatment to help with the healing. No problem Trixie! please re post. This soup looks incredible and I love the cashew cream! Oh my gosh, I’m so happy you are off crutches. You can also reheat this soup on the stove! Pinned . *Leftovers can be stored in an airtight jar or container in the fridge. Sprinkle with salt and cook 5 minutes until the onions are translucent. For both vegans and dairy-lovers alike! I also love the simplicity of the ingredients. First-off, I am glad you are mobile and rocking that sweet boot, hope you are feeling better and better every day. I will keep you posted and you can definitely follow all the adventures over on instagram too. Spread tomatoes on a large baking sheet and toss them with olive oil and salt. Hi Meg! Love the idea of using cashews to make it creamy and dreamy! YUM. Place 1 cup of raw cashews in a bowl and add the water which should just barley cover the nuts. I haven’t tried using cashew cream yet but it seems like such a great way to add decadence to a vegan dish. its a perfect transitional soup into these cold months! It kind of freaks me out that time is going by so quickly. I will write a post about it, so let me know if you have any questions. Then add … I am also always trying to work with the easiest possible dinners and simultaneously use up the pounds and pounds of tomatoes that are still coming out of the garden! Hi Guys! Transfer to a bowl and serve with a drizzle of olive oil, cracked pepper, and fresh herbs. This is fantastic! Is it OK to combine all ingredients, or should I wait to add the cashews? Add the garlic and cook another 2 minutes. This Vegan Tomato Soup pairs roasted tomatoes, basil, garlic, and thyme with a delicious cashew cream base. But for now, I am still here, and just working, spinning and trying to eat really well before I hit the road (you know how hard that can be on the diet!) Thanks so much! It can also be stored in the freezer if you’d like to keep it for longer. Add the tomatoes and the broth. But when I was little, my mom grew tomatoes and basil in the backyard, and at the end of the summer she made this incredible creamy tomato basil soup. The color on that tomato soup is gorgeous. I also love that it’s made with cashews! Yay! Hi Penny! Speaking of Insta- has anyone been following along on my insane Spin challenge? Next, add tomato paste, fresh basil, dried thyme, and 1 cup of the veggie broth.

vegan tomato basil soup with cashews

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vegan tomato basil soup with cashews 2020