Creamy Tomato Basil Soup

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Soup is an easy crowd pleaser that’s pretty hard to mess up. This tomato soup is extra creamy with our secret ingredient.. cashews. If you don’t have a high powered blender I recommend soaking them for 10 minutes before blending.

Creamy Tomato Basil Soup

5 from 1 vote
Cook Time 20 minutes
Course Soup
Servings 5 Servings


  • Blender


  • 2 Cloves Garlic minced
  • 28 oz Can Crushed Tomatoes
  • 28 oz Can Diced Tomatoes
  • 2 Cups Vegetable Broth low sodium
  • 1 Tbsp Balsamic Vinegar
  • 3/4 Cup Raw Cashews
  • 1 Handful Fresh Basil chopped


  • Soak the cashews in 1/2 cup of water while preparing the soup.
  • Heat a large pot over medium heat. Sauté the minced garlic with 1 Tbsp of water for 30 seconds or until fragrant.
  • Add crushed tomatoes, diced tomatoes, vegetable broth, balsamic vinegar, and basil. Simmer for 10 minutes.
  • Transfer cashews with water to blender and blend until smooth. Add in part of the soup to blend.
  • Continue adding in soup until all contends are smooth.
  • Serve hot and enjoy!
Keyword soups, tomato
Tried this recipe?Let us know how it was!


  1. Charles Lee says:

    5 stars

  2. Carter says:

    pogU soup tbh

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