Creamy Tomato Soup (vegan)

SOUP. I love soup.

And I must add that this one is absolutely fabulous. First of all it’s comforting without being heavy and it’s a breeze to pull together. I’m talking 25 minutes tops with about 5 minutes hands on time. Throw some freshly sliced basil on top, serve with some crusty bread and a green salad and you’ve got yourself one amazing meal. Perfect for an excellent lunch, light dinner or even a healthy snack.

Slow clap.

Although this recipe only requires a handful of ingredients, it will still manage to blow your mind with it’s rustic profile. The acidity of the tomatoes is perfectly balanced with the subtle sweetness of the fresh basil, and the cashew cream adds depth to each bowl. My favorite aspect of this ridiculously delicious soup is that it happens to be a guilt-free wonder.

Warming. Aromatic. Healthy.

Creamy Tomato Soup

Serves: serves 4
1½ tablespoons extra-virgin olive oil
1 medium yellow onion, diced
2 garlic cloves, chopped
splash of white wine (optional but awesome)
1 (28-ounce) can pureed tomatoes
4 to 5 large fresh basil leaves
2 cups vegetable broth
1½ cups cooked cannellini beans
½ cup raw cashews
1 cup water
Sea salt and freshly ground black pepper

Heat the oil in a large pot over medium-low heat. Add the onion. Cook for a few minutes, stirring, until the onion is soft and translucent about 5 minutes. Add the tomato puree and the wine, stir and let the alcohol cook off for about 1 minute. Add the white beans, basil, and broth and simmer for 15 minutes, stirring occasionally.

While soup is simmering, blend cashews with water in your high speed blender until smooth and creamy.

When tomato soup is done, stir in the cashew cream. Carefully pour the soup into a blender, working in batches if necessary, blend the soup. Pour the blended soup back into the pot. If the soup is too thick, add a little more broth or water. Season to taste with salt & pepper.

Serves: 4