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.
Scale
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
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.
- Category: Soup
- Method: Blendtec
Keywords: Gluten-free,vegan,vegetarian,soup,heart-healthy
