Vegan Tomato Bisque with Cashews

vegan tomato bisque topped with fresh basil in a bowl on a counter

This quick vegan tomato basil soup recipe uses blended cashews in lieu of milk to yield a dairy free, creamy soup.

Course Side Dish, Soup

Cuisine American

Prep Time 30

Cook Time 30

Total Time 1

Servings

Calories 329kcal

Author Lizzie Streit, MS, RDN

Equipment

Soup pot or Dutch oven
Immersion blender (handheld blender)

Ingredients

1 cup raw cashews unroasted and unsalted
2 tablespoons extra virgin olive oil
1 yellow onion chopped
4 cloves garlic minced
1 teaspoon dried oregano
1 teaspoon dried parsley
½ teaspoon salt more to taste
¼ teaspoon red pepper flakes optional
2 28-ounce cans diced tomatoes with their juices
1 teaspoon granulated sugar optional, more or less to taste
¼ cup basil chiffonade

Instructions

First, soak the cashews. You can do this overnight, for at least 6 hours, or use the quick-soak method for 30 minutes. To soak overnight or for 6 to 8 hours, place the cashews in a bowl, cover with water, and let them sit at room temperature. Drain before using. For the quick-soak method, place the cashews in a saucepan, cover with water, and bring to a boil. Turn off the heat, cover the pan, and let them sit for 30 minutes. Drain before using.
Warm the olive oil in a soup pot or Dutch oven over medium heat. Cook the onion for about 5 minutes until translucent. Stir in the minced garlic, oregano, parsley, salt, and red pepper flakes. Cook for 1 to 2 more minutes until fragrant.
Add the diced tomatoes with their juices and soaked cashews to the pot. Increase heat to bring to a boil, then reduce heat to maintain a simmer. Cover and cook for 15 to 20 minutes.
Uncover the soup and turn off the heat. Use an immersion (handheld) blender to puree the soup in the pot. You can also use an upright blender. Transfer the soup contents in batches to the blender, pouring each blended batch into a large bowl before blending the next batch. Be sure to take safety precautions: do not fill the blender all the way and let steam escape either by leaving the plastic cap in the middle of the lid off or covering the blender with a dish towel instead of the lid.
Ladle the soup into bowls, top with basil, and enjoy!
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Notes

Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in a saucepan over medium heat until warmed through.
To freeze the soup, let it cool completely before transferring to a freezer-safe container. Leave a little headspace to allow for the soup expanding during freezing. Reheat from frozen or thawed.

Nutrition