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Creamy Vegan Tomato Basil Soup

A silky-smooth creamy tomato basil soup that’s dairy-free, gluten-free and vegan! This easy soup is prepared with all whole food, healthful ingredients for a satisfying meal.

Creamy Vegan Tomato Basil Soup - a dairy-free, gluten-free recipe made with all whole food ingredients!

What is our relationship with soup these days? While it’s rare for me to sit down to a soup-as-a-meal situation (unless, of course, it’s chili…duh), I’m all about that cup of soup to go alongside my meal. Like a little soup appy, you feel?

A good classic creamy tomato basil soup is always a winner for me, but traditional recipes are filled with heavy cream (or half & half), sugar, and sometimes wheat, all of which I avoid whenever possible, because they create an instant inflammatory response in my body, and I don’t digest them well.

I whipped up this cleaner version of tomato soup, creating a comforting soup that’s still creamy in texture and big in flavor. I’ve seen many vegan tomato soup recipes calling for raw cashews, but I had an ah-ha moment when I opened my freezer to find I had a bag of raw macadamia nuts – it dawned on me the mac nut would probably be savage in a creamy soup. Raw cashews are definitely a tried and true method, but as it turns out, raw macadamia nuts work just as well!

Creamy Vegan Tomato Basil Soup - a dairy-free, gluten-free recipe made with all whole food ingredients!

The way this thing shakes out is quick and simple. Soak the macadamia nuts (I soaked mine for about 1 hour, but 20 minutes’ll do you just as well), saute the veggies, blend every last ingredient in a high-powered blender. From there, you can heat the soup and serve it piping hot, or chill is and serve it cold. Just be sure to enjoy it with a slice of toasted gluten-free sandwich bread, or your favorite grilled cheese sandwich.

This recipe was originally posted on Wolf Gourmet’s blog – check it out here: Creamy Vegan Tomato Basil Soup

Creamy Vegan Tomato Basil Soup - a dairy-free, gluten-free recipe made with all whole food ingredients!

Creamy Vegan Tomato Soup

Yield: 6
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Dairy-free creamy tomato soup made vegan is incredibly comforting and delicious!

Ingredients

  • 1 cup raw macadamia nuts, soaked at least 3 hours
  • 2 tablespoons olive oil
  • 1/2 small yellow onion, diced, about 1 cup
  • 2 stalks celery, chopped
  • 2 small carrots, peeled and chopped
  • 3 cloves garlic, minced
  • 1 24-ounce can whole tomatoes, undrained
  • 2 cups vegetable broth
  • 3 tablespoons nutritional yeast, optional
  • 1/4 cup fresh basil

For Serving:

  • 1 bunch green onion, chopped
  • hemp hearts
  • macadamia nuts, toasted

Instructions

  1. Heat the olive oil in a small (8-inch) skillet over medium-high heat. Add the onion, celery, and carrots, and sauté, stirring frequently, until veggies have softened, about 5 to 8 minutes. Add the garlic and cook another 2 minutes.
  2. Transfer the sautéed vegetables to a blender, along with the remaining soup ingredients. Blend on high for 2 to 3 minutes, or until soup is completely creamy.
  3. Serve soup with a sprinkle of hemp hearts, chopped green onion, fresh basil, toasted chopped macadamia nuts, and your favorite toasted bread.
Nutrition Information
Yield 6 Serving Size 1 of 6
Amount Per Serving Calories 275Total Fat 23gUnsaturated Fat 0gCarbohydrates 15gSugar 6gProtein 5g
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