Vegan Creamy Tomato Basil Soup

This Vegan Creamy Tomato Basil Soup recipe is one everyone will enjoy! It’s an excellent Whole30 soup full of a spread of veggies. A dairy free tomato soup, this gets its creamy texture from a mix of cauliflower and cashews.

Tomato Basil Soup may be a favorite of mine, but because i'm lactose intolerant, I typically can't have it once I leave to eat. I don’t understand why cream soups are so popular, when there are many dairy free soups that are so delicious and far healthier (I suppose I could say something similar about most restaurant menu items!).

Vegan Creamy Tomato Basil Soup
Vegan Creamy Tomato Basil Soup

My issues with store bought canned soups — besides not tasting that great, they typically accompany gluten and sugar. This one gets its creaminess from a puree of cauliflower and cashews, and it’s naturally sweet from the tomatoes and a few carrots. an ideal Whole30 soup, but also an excellent option if you’re vegan or got to eat dairy free for the other reason.

Save Time: If you don’t have time to soak the cashews overnight, pour boiling water over the cashews and permit them to soak while you’re preparing the remainder of the ingredients.
Make it Ahead: This soup freezes beautifully! When able to serve, to thaw, or put the frozen soup during a large pot with a cup of water, and switch on low to softly and slowly reheat. this is often an excellent recipe to stay frozen for healthy quick meals.

Vegan Creamy Tomato Basil Soup

  • 3 cups cauliflower roughly chopped
  • 1/2 tablespoon olive oil
  • 1/2 cup onion chopped
  • 1 tablespoon garlic fresh, chopped
  • 1 large celery stalk, chopped
  • 1 carrot peeled, chopped
  • 2 15-ounce diced tomatoes cans
  • 3 cups water
  • 1/4 cup cashews soaked overnight and drained
  • 1 tablespoon vegetable boullion
  • 1/2 cup basil leaves chopped
  • sea salt & black pepper to taste
  1. Soak cashews in water overnight. Drain when ready to use. If there isn't time for this step, soak cashews in boiling water for 1 hour and drain to use.
  2. Add cauliflower to a steamer, and steam over medium high heat for 15 minutes.
  3. In a blender, add steamed cauliflower, soaked cashews, and 3/4 cup water. Process until a very smooth cream is formed. Set aside.
  4. In a saucepot, add olive oil and onion and garlic, and saute for 5 minutes until lightly browned.
  5. Add chopped carrots and celery, and saute another few minutes, then add diced tomatoes, water, and vegetable bouillon . Bring back to a boil, and then simmer on medium heat for 20 minutes.
  6. Reserve 1/2 cup of the "cream, then add tomato soup to the blender, and process until very smooth.
  7. Return soup to pot, mix in fresh basil, and season with sea salt and black pepper to taste.
  8. Garnish soup with "cream", and then add extra fresh basil and a sprinkling of parmesan cheese if desired.

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