Don’t let the word ‘vegan’ scare you off. This easy vegan tomato basil soup doesn’t taste vegan.

Why Vegan Tomato Basil Soup?

Good question! Mostly because, while I don’t mind dairy products, I don’t like cooking with large amounts of cream. I’d rather eat good fats from nuts and keep my heart healthy. I tried some tomato basil soup at a restaurant, and loved the burst of flavors. But I didn’t love the calorie and fat count from the cream.

One cold winter night I craved hot soup and couldn’t get the flavors of the tomato basil soup out of my mind. I didn’t have any cream, nor did I want to drive to the grocery story ten miles away to buy some. After checking my cupboards, I discovered that I did have tomato sauce and cashews. Viola! A vegan tomato basil soup was born (and I didn’t have to go out in sub-zero snowy weather).

I’ll give the recipe for a family and for a crowd. If you keep a food-service-sized can of tomato sauce around, as well as a good supply of cashews, you can feed a crowd at the last minute. I may or may not have done that when I forgot that I’d invited people over for dinner after church.

Vegan Tomato Basil Soup

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• Author: Anita Ojeda
• Prep Time: 5
• Cook Time: 10
• Total Time: 15 minutes
• Yield: 8 1x

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Description

This gluten-free, vegan tomato basil soup recipe takes minutes to prepare and will please everyone from the meatatarians to the gluten-free vegans.

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Ingredients

• 1/2 cup raw cashews
• 1 cup water
• 2 tablespoons nutritional yeast
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne
• 2 15-oz cans of tomato sauce
• 2 cups of water
• 2 teaspoons dried basil
• salt as needed

Recipe for a crowd (about 30 servings):

• 2 cups of water
• 1 3/4 cups of raw cashews
• 1/3 cup nutritional yeast
• 1 tablespoon of onion powder
• 1 teaspoon of cayenne
• 1 food-service sized can of tomato sauce (106 ounces)
• 8.5 cups of water
• 2 Tablespoons of dried basil
• salt as needed

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Instructions

In a high-speed blender, combine the nuts, water, nutritional yeast, onion powder, and cayenne. Blend on ‘soup’ mode if you have a Blendtec, or on high for about five minutes.

While the cashew base is blending, add the tomato sauce and dried basil to a medium saucepan.

Pour the cashew base into the saucepan and use two cups of water to rinse out the blender jar (you don’t want to waste any of the cashew goodness!).

Add the dried basil and still well. Heat on medium-low heat for about ten minutes.

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• Category: Soup
• Method: Blendtec

Keywords: Gluten-free,vegan,vegetarian,soup,heart-healthy

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