Vegan Tomato Basil Soup

  in Recipes, Soups and Stews

Serves 4 • adapted from

1 tablespoon olive oil
3 cloves garlic, chopped
1/2 cup onion, chopped
2 16-oz cans diced tomatoes
1/2 cup water
1/2 cup fresh basil, chopped, plus more for garnish
1/2 teaspoon red pepper flakes
1/2 cup raw cashews, soaked overnight or several hours, drained
3 tablespoons nutritional yeast
1/2 teaspoon sea salt

  1. Heat the olive oil over medium heat in a soup pot and sauté the onion and the garlic for about 5 minutes. Add the tomatoes, basil, pepper flakes, and water and bring to a boil. Reduce heat and cook for 10 minutes.
  2. Transfer half the soup to a bowl and half to a blender, along with the cashews and nutritional yeast, and blend until smooth. Add back to the pot.
  3. Blend remaining soup and return to pot. Stir in salt and heat for another few minutes. Serve garnished with chopped basil.