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–+ servings
Creamy Vegan Tomato Basil Soup - a dairy-free, gluten-free recipe made with all whole food ingredients!
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5 from 1 vote

Creamy Vegan Tomato Soup

Dairy-free creamy tomato soup made vegan is incredibly comforting and delicious!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Main Dishes, Side Dish, Soups, Stews, & Chilies
Cuisine: American
Servings: 6
Calories: 275kcal
Author: Julia

Ingredients

  • 1 cup raw cashews or 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

  • 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.
  • 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.
  • Serve soup with a sprinkle of hemp hearts, chopped green onion, fresh basil, toasted chopped macadamia nuts, and your favorite toasted bread.

Nutrition

Serving: 1of 6 | Calories: 275kcal | Carbohydrates: 15g | Protein: 5g | Fat: 23g | Sugar: 6g