What goes better with grilled cheese like a creamy tomato basil soup? Almost nothing, that’s what! This pantry pull soup is creamy, and tomatoey, with a hint of basil. Perfect for when you want a creamy tomato soup in your bowl in 30 minutes! Now, get the bowls and spoons ready. You’re in for a treat!
How do you make the tomato soup creamy without dairy?
I make a thin cashew cream that’s about the consistency of Heavy Cream. Cashews are blended with dairy free milk in a Nutribullet to create a smooth, thin, cream. A Vitamix blender works well too! I then add the cream at the end, and it thickens a little more as it warms in the soup.
For even more creaminess, I garnish with dairy free sour cream that is thinned with a little dairy free milk, and drizzle over the soup!
How to make cashew cream if I only have a regular blender?
You can still make the cashew cream; you’ll just have to soak the cashews in hot water for 30 minutes first, to soften them up enough to create a smooth cream. Drain the cashews, add them to the blender with the dairy free milk, and blend until smooth.
Is this soup Vegan?
I make this soup with chicken broth, but you can easily switch it out for vegetable broth!
How to store the soup
Let hot soup cool down to lukewarm, about 2 hours. Then, place in the refrigerator, in an airtight container, for up to 4 days.
Can I freeze the soup?
Yes! Let hot soup cool to lukewarm, about 2 hours. Carefully pour cooled soup into Zip Lock gallon sized bags and seal. Place filled bags in the freezer lying as flat as possible. The soup will last in the freezer for 3 months!
How to make the soup
- Heat olive oil in a medium saucepan, over medium-low heat until it shimmers. Add in onions and carrots and sauté, stirring occasionally, until onions are translucent, about 5 minutes.
2. Next, stir in garlic, Kosher salt, ground black pepper, and dried basil. Continue to cook for another minute.
3. Now, add in the crushed tomatoes, and broth. Stir and cover. Bring to a boil then reduce heat to low. Simmer 10-15 minutes or until carrots are tender.
4. Meanwhile, make a thin cashew cream by adding dairy free milk and cashews to a Nutribullet or a blender. Blend until very smooth and set aside. (*See Notes)
5. Once carrots are tender, turn off heat. Pour in balsamic vinegar and cashew cream.
6. Finally, using an immersion blender (*see Notes), blend until very smooth. Check for seasoning, add salt if needed. Garnish as desired, and enjoy! This recipe makes 4 hearty bowls or 6 smaller portions.
Optional Garnish
- Whisk together dairy free sour cream and dairy free milk to create a thick cream. You can either drizzle the cream over the soup with a spoon or pour it into a Zip Lock baggie. Once cream is in the baggie, snip a small corner off, and pipe, for more controlled drizzling!
2. Finish with a sprinkling of torn basil leaves. Delicious!
Creamy Tomato Basil Soup
Equipment
- 1 Immersion Blender
- 1 Nutribullet or blender
Ingredients
- 28 oz. can of Crushed Tomatoes
- 1 Tbs Olive Oil
- 1 medium Onion diced
- ½ cup diced Carrots – about 2 medium carrots peeled
- 3 cloves of Garlic minced
- 1 Tbs Kosher Salt
- ½ Tsp Ground Black Pepper
- 1 Tsp Dried Basil
- 1 Tsp Balsamic Vinegar
- 1 cup Chicken Broth or Vegetable Broth
- 1 cup Dairy Free Milk
- ¼ cup Cashews
Garnish
- 2 Tbs Dairy Free Sour Cream
- ½-1 Tbs Dairy Free Milk
- Torn Basil Leaves
Instructions
- Heat olive oil in a medium saucepan, over medium-low heat until it shimmers. Add in onions and carrots and sauté, stirring occasionally, until onions are translucent, about 5 minutes.
- Next, stir in garlic, Kosher salt, ground black pepper, and dried basil. Continue to cook for another minute.
- Now, add in the crushed tomatoes, and broth. Stir and cover. Bring to a boil then reduce heat to low. Simmer 10-15 minutes or until carrots are tender.
- Meanwhile, make a thin cashew cream by adding dairy free milk and cashews to a Nutribullet or a Vitamix blender. (*See Notes) Blend until very smooth and set aside.
- Once carrots are tender, turn off heat. Pour in balsamic vinegar and cashew cream.
- Finally, using an immersion blender (*see Notes), blend until very smooth. Check for seasoning, add salt if needed. Garnish as desired, and enjoy!
Optional Garnish
- Whisk together dairy free sour cream and enough dairy free milk to create a thick cream. You can either drizzle the cream over the soup with a spoon or pour it into a Zip Lock sandwich baggie. Snip a small corner off from the baggie and pipe, for more controlled drizzling!
- Finish with a sprinkling of torn basil leaves. Delicious!
Notes
- *If you don’t have a Nutribullet or Vitamix blender, you can still make the cashew cream in a regular blender. You’ll just have to soak the cashews in hot water for 30 minutes first, to soften them up enough to create a smooth cream. Drain the cashews, add them to the blender with the dairy free milk, and blend until smooth.
- * If you don’t have an immersion blender, gently ladle the soup into a blender. Loosely cover with lid. You don’t want a tight fit or steam will build up from the soup and the lid will pop off. Drape a kitchen towel or paper towels over lid to prevent hot splatter. Blend until smooth and return to sauce pan. An immersion blender is a great investment and will make blending soup in the pot so easy and much less messy!
