A creamy and delicious Tomato Soup recipe, seasoned with fresh Basil, Dried Herbs and gentle spices

1 cup raw cashews, soaked in warm water for 3 hours or overnight
2/3 cup coconut milk
1/2 cup water
1/4 cup nutritional yeast
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced or crushed
1 jalapeño, seeded and finely chopped
28 oz (800 mL) can quality diced tomatoes without salt (or 2 1/2 lbs (1150 g) tomatoes, diced)
1/2 cup tomato paste
1 teaspoon turmeric
1/2 teaspoon ground cumin
1/2 teaspoon Kashmiri chili powder or paprika
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon dried red pepper flakes
1 teaspoon sea salt, or to taste
1/4 cup fresh basil, chopped

How To
Drain and rinse the cashews and transfer to a food processor. Pour in the coconut milk, water and nutritional yeast.

Process into a smooth paste, adding more water as necessary for a fairly thick paste. Set aside.

Heat the oil in a large saucepan or soup pot over medium heat. When hot, add the onion and sauté for 5 to 7 minutes until translucent.

Add the garlic and sauté for another few minutes. Now add the jalapeño and saute for another minute.

Now add the tomatoes, tomato paste, turmeric, cumin, chili powder or paprika, oregano, thyme, red pepper flakes and the cashew paste.

Simmer over low heat, stirring occasionally, for 10 to 15 minutes. Add water if you prefer a thinner cream of tomato soup.

Lisa’s Vegetarian Kitchen (Lisa’s Vegetarian Kitchen) / CC BY 2.5

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