Description
Tomato basil soup is thick, creamy, and bursting with tomato and basil flavor. It only requires 8 simple ingredients and 15 minutes to make. It’s the perfect fall/winter meal or side. So comforting and tasty!
Ingredients
Units
Scale
- 1 tablespoon butter (or sub olive oil or vegan butter for vegans)
- 1/2 yellow onion, chopped
- 8 cloves garlic, minced
- 4 ounces tomato paste
- 3 15 ounce cans fire roasted tomatoes
- 1/2 cup fresh basil leaves (plus extra to garnish, if desired)
- 1/2 cup raw cashews
- Salt and pepper to taste
- (optional) Stove top croutons for topping
Instructions
- Saute onions and garlic: Heat a medium pot over medium heat, melt the butter. Add the onions, saute for 3 minutes or until tender and translucent. Add the garlic and saute for 1 minute. Add the tomato paste and cook for 1 minute. Remove from the heat.
- Blend all ingredients: Transfer the onion and tomato paste mixture to a blender. Add the cans of roasted tomateos, basil leaves, and cashews. Blend on high until smooth, about 2 minutes.
- Heat up: Transfer the soup back to the pot and heat on high, stirring constantly to prevent it from bubbling up at you. Add salt and pepper to taste. Serve with stove top croutons (optional) or julienne basil leaves on top. Leftovers will keep in fridge for up to 1 week or in the freezer for up to a month.
Notes
This tomato soup is super thick and creamy, that’s how I like it. If you want to thin it out then you can easily add a little vegetable or chicken broth as desired.
Although I haven’t tested this recipe without the raw cashews I am confident that you can omit them and still have similar results. If you don’t have cashews or don’t want to add them just leave them out. Let me know how it goes in the comments! 🙂
