Packed with lycopene and comforting childhood memories, this soup comes together quickly and pairs deliciously with vegan grilled cheese sandwiches for a trip to nostalgia, adult-style.
Fire-roasted tomatoes bring a smokey base to unleash basil's heady flavor while the cashews add a delicious creaminess.
Toss in some chopped kale and cooked garbanzo beans and you've got a complete meal!
Roasted Tomato Basil Soup
By Allison Rivers Samson
1 teaspoon olive oil
1 cup chopped yellow onion
1 teaspoon salt
4 cups vegetable broth or water
1 28-ounce can diced fire-roasted tomatoes
1/2 teaspoon coconut sugar or dark brown sugar
1/2 cup raw cashews, soaked 4 hours or longer and drained
1/2 cup water
1 teaspoon rice vinegar
1/2 cup fresh basil chiffonade
1 teaspoon freshly ground black pepper
1. In a 4-quart pot over medium heat, sauté olive oil, and onion for 10 minutes or until onions are translucent. Add salt, broth, tomatoes, and sweetener. Simmer for 15 minutes
2. In a blender, combine cashews, water, and vinegar. Process until completely smooth. Then add contents of soup pot and purée until completely smooth. Be careful with hot contents and process in 2 to 3 batches if needed.
3. In serving bowls, ladle hot soup and garnish with basil and pepper before serving.
© Recipe by Allison Rivers Samson, Self-care Coach, award-winning vegan chef and author of Quick + Easy DIY Salad Bar, The Dairy-Freedom Cookbook, Comfortably Yum, and Co-Founder of The Dairy Detox.
Photo credit: Melanie daPonte
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