Creamy Tomato Soup with Basil
We’re going on 4 days straight of snow storms and it’s got me craving all the cozy comfort foods! One of my favorite meals growing up was having a grilled cheese sandwich with tomato soup – there’s just something so comforting about it!
I made a big batch this week and introduce my toddler to this amazing comfort food combo and she was a huge fan! She had so much fun dipping her grilled cheese in the soup and even asked for seconds of tomato soup!
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Ingredients
- 2 tbsp olive oil
- 1 medium onion, chopped
- 1 garlic clove, diced
- 28 oz canned crushed tomatoes
- 2 cups vegetable broth
- 2 tsp seasoned salt (I like to use Lawry’s)
- 2 tbsp basil
- 1/2 cup raw cashews
Instructions
- In a large pot, add the olive oil and saute the onion and garlic on medium heat until the onion is soft (about 5 minutes).
- Add the crushed tomatoes, vegetable broth, seasoned salt and basil and bring to a boil. Once boiling, reduce heat and simmer for 20 minutes.
- In a blender, add in the soup and the cashews and blend until smooth (be careful on touching the blender because the soup is hot!).
- Pour the soup back into the pot and serve!
This this Soup Vegan?
This recipe is vegan!
How to Store Leftovers
Once the soup has cooled, transfer leftovers to an airtight container and refrigerator for up to 5 days. To serve, scoop out your portion into a microwave safe container and microwave at 60 second increments, stirring in between.
Recipe Tips and Variations
- I like to use raw cashews in this recipe to thicken up the soup, but you can skip them if you don’t have any on hand.
- I recommend using a high power blender like a Ninja blender to blend the soup and cashews.
- If you double (or triple) this recipe, you might have to do 2 rounds of blending depending on the size of your blender.
Can I Freeze Extra Soup?
Yes! Tomato soup freezes really well! Allow the soup to completely cool and then transfer into an airtight freezer bag (I like to use these ones). Freeze for up to 6 months.
To defrost, take the bag out of the freezer 24 hours before serving and place in the fridge. If you don’t have 24 hours, you could also put the freezer bag in a bowl of cold water on the counter to defrost quicker.
Side Suggestions
This soup is great on it’s own, but is also great served with grilled cheese sandwiches! I love dipping mine into it. My favorite plant based cheese to use for grilled cheese sandwiches are these Chao cheeses. I find they’re super creamy and melt just perfectly.
Crackers and a little shredded cheese are also great sides!
More Healthy Dinner Ideas
Thai Noodles with Peanut Sauce
Sheet Pan Turkey Meatloaf with Roasted Veggies
Creamy Tomato Soup with Basil
Equipment
Ingredients
- 2 tbsp olive oil
- 1 medium onion chopped
- 1 garlic clove diced
- 28 oz canned crushed tomatoes
- 2 cups vegetable broth
- 2 tsp seasoned salt I like to use Lawry’s
- 2 tbsp basil
- 1/2 cup raw cashews
Instructions
- In a large pot, add the olive oil and saute the onion and garlic on medium heat until the onion is soft (about 5 minutes).
- Add the crushed tomatoes, vegetable broth, seasoned salt and basil and bring to a boil. Once boiling, reduce heat and simmer for 20 minutes.
- In a blender, add in the soup and the cashews and blend until smooth (be careful on touching the blender because the soup is hot!).
- Pour the soup back into the pot and serve!
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