Creamy Vegan Tomato Basil Soup
Yield: 4-6
Creamy Vegan Tomato Basil Soup
This creamy tomato soup is made with a base of blended tomatoes, beans, and cashews or sunflower seeds. In this way, it is a great dish to make with pantry staples and it comes together quickly in about half an hour.
Ingredients
- 2 (28 oz) cans fire roasted diced tomatoes
- ½ cup cashews or sunflower seeds
- 1 (14.5 oz) can white beans (e.g. small white beans, cannellinis, Great Northern, garbanzos, etc.), drained and rinsed
- 1 Tbsp oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 Tbsp dried basil
- 1 tsp dried oregano
- 2 Tbsp tomato paste
- 1 Tbsp nutritional yeast
- 2 cups vegetable broth
- Salt & pepper, to taste
Instructions
- Create a cream base for the soup by adding 1 can of diced tomatoes along with the cashews or sunflower seeds and beans to a blender and blend until completely smooth. Set this mixture aside while you begin to make the soup.
- Heat a pot on the stove over medium-high heat. Once hot, add oil and warm for a few moments until it begins to shimmer in the pan.
- Add the diced onions to the heated oil and saute for 8-12 minutes over medium-high heat until mostly softened, stirring every so often to prevent burning.
- Add the garlic, basil, oregano, and tomato paste and cook for 1-2 minutes, stirring constantly to prevent burning the spices.
- Add the other can of diced tomatoes and stir to combine, allowing the juices from the tomatoes to deglaze any browned bits on the bottom of the pan.
- Add the cream base that was set aside in Step 1 earlier along with the nutritional yeast and vegetable broth and stir to combine.
- Simmer the soup for 15-20 minutes, stirring every so often, until it begins to thicken up a bit.
- Season with salt and pepper if desired and ladle into bowls to serve.