Creamy Cashew Tomato Soup

Creamy Cashew Tomato Soup


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This recipe brings a new and refreshing life to your average tomato soup. Raw cashews and a hint of balsamic vinegar transforms this classic into a bold dish.

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Time needed

10 min preparation + 30 min cooking

Serving Size / Yield

6-8 servings


  • 2 T. olive oil
  • 2 shallots, finely chopped
  • 2 cloves garlic, minced
  • 2 large cans diced tomatoes
  • 3 C. vegetable broth
  • ½ tsp. thyme
  • ¼ tsp. red pepper flakes
  • ½ C. raw cashews, soaked and drained
  • ½ C. fresh basil leaves, chopped
  • 2 T. balsamic vinegar
  • Salt and pepper to taste

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In a large pot, sauté shallots and garlic in oil until softened and fragrant. Add in tomatoes, broth, thyme, and red pepper flakes. Bring to a boil and stir well. Remove from heat and mix in cashews, basil, balsamic vinegar, salt, and pepper. Using an immersion blender (or standard blender, blending in small batches), blend soup until smooth and creamy. Garnish with extra basil and serve.

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