The Coziest Tomato Basil Soup
This is the perfect weeknight tomato soup because it doesn't take much hands-on time (only about 25 minutes)! Easy to make, ultra creamy, ultra flavorful, and ultra cozy. Many of these ingredients can be stored in your pantry, so keep some on hand for your next tomato soup craving!*Note that the From Start to Finish includes 5 minutes to prepare your ingredients and 50 minutes to complete the directions of the recipe. It also assumes that you will allow your cashews to soak while you get started on the recipe (you won't need them until step 5). 30 minutes of this recipe are spent just letting your soup cook - so only about 25 minutes of hands-on time!
Ingredients
- 1 medium yellow onion - diced
- 3 cloves garlic - minced
- 1 tablespoon tomato paste
- 1 28-oz can whole peeled tomatoes - (with juice)
- 2 cups veggie broth
- ⅔ cup cashews - soaked in very hot water for 20-30 minutes (OR in room temperature water overnight)
- 1 teaspoon pure maple syrup
- 10-15 fresh basil leaves
- salt and pepper, to tase
Instructions
- Bring a medium pot to med-high heat. Add a splash of water and your diced onion. Allow the onion to sauté for 4 minutes, adding more water as needed to prevent sticking.
- Add your garlic to the pot and continue to sauté for 1-2 more minutes
- Add your tomato paste to the pot and mix so that the onions and garlic are evenly coated.
- Add your canned tomatoes (with juice) and vegetable broth to the pot. Bring it to a simmer, lower the temp to medium, and allow to cook for 30 minutes.
- Drain your soaked cashews. Add the contents of your pot, your soaked cashews, and maple syrup to a high powered blender. Blend until smooth.
- Add your basil, salt, and pepper to the blender. Blend until the basil has broken up into very small pieces that are evenly dispersed throughout the soup (or until completely smooth if desired).
- Serve, top as desired, and enjoy!
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