Warm Tomato Basil Soup

Soup, soup, soup! That’s all I want lately as a starter for my meals. It’s a great way to eat a good amount of veggies.

Let’s all do it!

Warm Tomato Basil Soup

  • Servings: 8
  • Difficulty: easy
  • Print


  • 1 cup cashews, soaked overnight or at least 4 hours, rinsed and drained
  • 1 cup water
  • 2 cans fire roasted whole peeled tomatoes
  • 2 cloves garlic
  • 1 medium yellow onion
  • a handful fresh basil
  • 2 tsp olive oil
  • 3 Tbsp nutritional yeast
  • 1 tsp dried oregano
  • a dash of red pepper flakes
  • a dash of pepper


  1. in a blender, blend the cashews (soaked, drained and rinsed) and water on high speed until the texture is creamy
  2. Saute the garlic and onions in a pan with 1 tsp olive oil
  3. Add the tomatoes, garlic and onions to the blender and blend until smooth
  4. Pour the mixture in a saucepan
  5. Add the oregano, 1 tsp olive oil, red pepper flakes and nutritional yeast and bring to a boil (should take around 10-15 minutes). Stir frequently so that the soup does not burn.
  6. You can add some water if you like it less thick.
  7. Add the salt, pepper and basil when ready to serve and eat right away as it’s nice and warm!

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