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!

Hi Guys! I can’t believe that we are here most of the way through September. It kind of freaks me out that time is going by so quickly. I am in Santa Barbara next week (I have never been there before so please let me know where to go and what to eat!!!) and then we are off an running. I am in LA the week after and then Coco and I are headed to Vancouver, BC to set up a second home there. I will keep you posted and you can definitely follow all the adventures over on instagram too.

Speaking of Insta- has anyone been following along on my insane Spin challenge? 100 spins before i turn 40 in December. It’s pretty manic, but I am loving it. I will write a post about it, so let me know if you have any questions.

Creamy Vegan Tomato Basil Soup from HeatherChristo.com

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!) 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!

Creamy Vegan Tomato Basil Soup from HeatherChristo.com

My kids gobbled this up- Creamy tomato soup has long been their favorite, but since we cut out dairy products, it was harder to emulate that rich and creamy texture. But the secret ingredient to the creamiest soup ever is raw cashew cream (easier than it sounds!)

Creamy Vegan Tomato Basil Soup from HeatherChristo.com

I know you are going to love this- it’s absolutely so easy and very delicious!

 

Recipe: Creamy Tomato Basil Soup (Vegan)

Ingredients

  • 1 cup raw cashews
  • ½ cup water
  • ¼ cup olive oil
  • 1 yellow onion, rough chopped
  • 2 cloves garlic, minced
  • 8 cups fresh tomatoes, rough chopped
  • 4 cups vegetable broth
  • ½ cup fresh basil
  • kosher salt

Instructions

  1. Place 1 cup of raw cashews in a bowl and add the water which should just barley 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.

Preparation time: 10 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 8

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Categorized: Paleo, Recipe Index, Soup, Vegan, Vegetarian
Tagged: , , ,

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!

Hi Guys! I can’t believe that we are here most of the way through September. It kind of freaks me out that time is going by so quickly. I am in Santa Barbara next week (I have never been there before so please let me know where to go and what to eat!!!) and then we are off an running. I am in LA the week after and then Coco and I are headed to Vancouver, BC to set up a second home there. I will keep you posted and you can definitely follow all the adventures over on instagram too.

Speaking of Insta- has anyone been following along on my insane Spin challenge? 100 spins before i turn 40 in December. It’s pretty manic, but I am loving it. I will write a post about it, so let me know if you have any questions.

Creamy Vegan Tomato Basil Soup from HeatherChristo.com

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!) 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!

Creamy Vegan Tomato Basil Soup from HeatherChristo.com

My kids gobbled this up- Creamy tomato soup has long been their favorite, but since we cut out dairy products, it was harder to emulate that rich and creamy texture. But the secret ingredient to the creamiest soup ever is raw cashew cream (easier than it sounds!)

Creamy Vegan Tomato Basil Soup from HeatherChristo.com

I know you are going to love this- it’s absolutely so easy and very delicious!

 

Recipe: Creamy Tomato Basil Soup (Vegan)

Ingredients

  • 1 cup raw cashews
  • ½ cup water
  • ¼ cup olive oil
  • 1 yellow onion, rough chopped
  • 2 cloves garlic, minced
  • 8 cups fresh tomatoes, rough chopped
  • 4 cups vegetable broth
  • ½ cup fresh basil
  • kosher salt

Instructions

  1. Place 1 cup of raw cashews in a bowl and add the water which should just barley 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.

Preparation time: 10 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 8

Recipe by Heather Christo (http://heatherchristo.com)