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Creamy Tomato Soup

Cassandra Bodzak
Recapture the childhood memories of creamy tomato soup with this plant based recipe.
0 from 0 votes
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Soup
Cuisine British
Servings 4
Calories 235 kcal


  • 2 tbsp extra-virgin olive oil, divided
  • 2 white onions
  • 1 clove garlic
  • 65 g raw unsalted cashew nuts soaked in water for 2-3 hours and drained
  • 120 ml vegetable broth
  • 400 g cans tomatoes
  • 120 ml canned light coconut milk
  • 1 tsp freshly ground black pepper
  • 3/4 tsp salt
  • 1/2 tsp paprika
  • 3 tablespoons 8 g basil leaves, shredded to garnish


  • Heat 1 tablespoon (15 ml) olive oil in a large frying pan over a medium heat Add the onions and saute for 5 minutes until softened, then add the garlic and saute for another minute.
  • Transfer the mixture to a food processor or high-speed blender. Add the remaining 1 tablespooon (15 ml) olive oil, the soaked and drained cashews, vegetable broth, tomatoes coconut milk, and spices and puree until thick and creamy.
  • Transfer the soup to a medium saucepan and heat over a medium heat until the soup is warmed through. Serve hot and garnish with the basil leaves.


I didn't have any basil leaves so garnished the soup with some sun dried tomatoes and a little sprinkling of paprika.
Adapted from Eat with Intention


Calories: 235kcalCarbohydrates: 19gProtein: 5gFat: 16gSaturated Fat: 4gSodium: 717mgPotassium: 480mgFiber: 3gSugar: 7gVitamin A: 500IUVitamin C: 13.8mgCalcium: 55mgIron: 2.7mg
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