This Creamy Tomato Basil Soup is vegan and paleo. It’s super creamy, and relies on a blend of veggies to stay sweet rather than added sugar.
After Thanksgiving, I’m craving light meals packed with veggies. We had a wonderful holiday- my first Thanksgiving at home with my family in over 7 years! Thanksgiving in the heat of Malaysia just isn’t the same, even though I have made an effort to have meals with friends throughout my time there.
Before we get to today’s soup recipe, I am guest posting today on Neli’s blog, Delicious Meets Healthy. I love her blog for so many reasons– she uses high quality ingredients into delicious, flavorful meals that are meant to nourish and energize. Today she put up my post with a delicious new recipe – Dark Chocolate Cranberry Granola Bars— whole grain, refined sugar free, and packed with superfood ingredients. Check out Delicious Meets Healthy for the recipe!
I’m doing well at adding soups to my archives this winter! This Creamy Tomato Basil Soup is one of my favorites. I have never made a homemade tomato soup recipe that I have been really wild about. Most of them rely on sugar for sweetness, or a ton of cream (not great on my belly!), and I don’t want either in my soup bowl.
I have used pureed cauliflower for years to make my soups creamy. Just recently, I started adding soaked cashews into the mix. The result is amazing. The two combine to make a rich, beautiful cream, and neither flavor is very prominent, meaning soups become velvety smooth without needing to add a touch of dairy.
The Dairy Free Cream of Mushroom Soup recipe I posted early this fall was a favorite amongst readers who needed a dairy free option for Thanksgiving recipes. I also used this cauliflower-cashew “cream” to make an indulgent tasting (but nutrient packed and belly-friendly) Creamy Corn Chowder.
Tomato soup is such a throw back to my childhood. One of my favorite lunches was a grilled cheese sandwich and tomato soup. Of course, in those days, it came condensed in a can.
This is a far cry from that– free of gluten, and full of fresh veggies. What’s most important is what is DOESN’T have– no added sugar, no dairy, and no gluten, meaning you can serve this to all your guests regardless of food senstivities and allergies.
Tips for the RECIPE
- I use my Vitamix in this recipe to make an extra smooth cream. However, I have made this in a traditional blender without a problem in the past.
- Make it Ahead: This soup freezes beautifully. Just thaw, reheat, and add some fresh chopped basil on top for a hit of freshness.
- Make it Vegan or Paleo/Whole30: This soup already is vegan and Whole30 approved! I suggest adding a sprinkling of parmesan in the recipe, which I really enjoy, but I eat this just as often without the cheese and it’s wonderful anyway.
Nutritional data for Creamy Tomato Basil Soup Recipe and images courtesy of www.NutritionData.com.
Other Similar Recipes:
- Vegan Cream of Broccoli Soup, by Hummusapien
- Vegan Cream of Celery Soup, by Veganosity
- Dairy Free Cream of Mushroom Soup, by Vitamin Sunshine
- Vegan Creamy Corn Chowder, by Vitamin Sunshine
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