Hearty Tomato Soup with Cashew Cream


We are soup girls. Soup for breakfast, soup for lunch, soup for dinner, soup forever. For sustainable and efficient soup enjoyment, you need to take some shortcuts once in a while. Instant soup is good. Canned soup is good. But the best kind of soup is the one you make yourself, hot and piping over the stove.

Tangy and sweet tomatoes, rich and creamy cashews; this soup is comforting, nutritious, and ready to serve in thirty minutes.

What you need



  • 2 tbsp. butter (plant-based if vegan)
  • 1 tbsp. oil
  • 1 brown onion, diced
  • 6 cloves garlic
  • 2 cans whole peeled tomatoes (get the premium variety)
  • 2 tbsp. tomato paste
  • 2 cups chicken stock
  • 2 tbsp. nutritional yeast
  • 1 cup cashew cream (recipe below)
  • 1 tbsp. sugar
  • 1 tsp. dried basil
  • ½ tsp. dried thyme
  • Salt and pepper, to taste
Cashew cream

  • 1 cup raw cashews, soaked overnight
  • ½ cup water
  • ¼ cup neutral oil
  • ¼ cup lemon juice
  • 1 tsp. salt


  • ½ cup fresh basil
  • 1 cup cashew cream


Step 1

For the cashew cream: Put all ingredients except the oil into a blender, and blend for 2-3 minutes or until smooth. Whilst mixing, slowly drizzle in the oil so it emulsifies, and blend for another minute. Set aside. 

Step 2

For the soup: Heat the butter and olive oil in a large pot over medium heat. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.

Step 3

Add the tomato paste, sugar, dried basil, and thyme and cook for another 2 minutes, stirring constantly.

Step 4

Pour the canned tomatoes (and their juices) into the pot and add the chicken stock. Stir to combine and bring the mixture to a simmer.

Step 5

Reduce the heat to low and let the soup simmer for about 20 minutes, until the tomatoes have broken down. Add the nutritional yeast and cashew cream. 

Step 6

Remove the pot from the heat and use an immersion blender or transfer the soup to a blender to puree until smooth. Season with salt and pepper to taste.

Step 7

Ladle the soup into bowls and garnish with a generous dollop of cashew cream and fresh basil.


  • Canned tomatoes: Because we are using canned (and not fresh) tomatoes in this recipe totally centred around… tomatoes, we really recommend you splurge a little and get the good ones. They’ll be less acidic, and sweeter, and you should be able to eat them right out of the can. They are that delicious! 
  • Nutritional yeast: We love adding this as it adds an umami, cheesy, parmesan-like taste to the soup. If you don’t have it, the soup is still delicious. Or you can substitute with a teaspoon of miso paste for that umami or regular parmesan for the cheesy taste if you prefer. 
  • Nut-free: We use cashews here to add creaminess and richness to the soup. If you are looking for a nut-free alternative, we have a few below:
  1. Coconut milk: It has a slightly sweeter flavour, so if using this you can skip the sugar. Use 1 cup. 
  2. Silken tofu: It’s high in protein and has a very neutral flavour, so it won’t overpower the other ingredients in the soup. Use ½ cup. 
  3. Potatoes: Potatoes can be boiled and blended with the soup to add a creamy texture. Use 2 peeled potatoes.

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