Classic Tomato Basil Soup

Classic Dairy-free Tomato Basil Soup

Comfort food at its finest, this soup is an antioxidant rush. The potato and cashews give the soup a creamy, silky texture without dairy. Grilled cheese is optional. 

Tomato Basil Soup (Gluten and dairy-free)

Author: Erica Leazenby, MD 

Serves: 4-6

Time: 30 minutes

Ingredients:

• 1-2 Tablespoons olive oil

• 1 large onion, diced

• 1 carrot, diced

• 1 garlic clove, cut in 3-4 pieces

• 2 14-oz cans organic tomatoes

• 1 small yellow potato, peeled and diced

• 2 teaspoons dried basil

• 4 cups stock (veggie or chicken)

• 1 ½ teaspoon salt

• ¼ teaspoon pepper

• ¼ cup raw cashews, soaked in hot water for 30 minutes

• 1 teaspoon maple syrup (to balance acidity)

• Pinch red pepper flakes (optional)

Directions:

1. Heat the oil in a large soup pot over medium high heat. Sauté the onions, carrots, garlic and half the salt until the onions are soft and translucent about 4-5 minutes. 

2. Add the tomatoes, basil, potatoes and pepper flakes to the mixture and stir to combine.  After sautéing the tomatoes for a few minutes, add the stock and remaining salt and pepper. Simmer the mixture until the potatoes and carrots are soft about 10 minutes. 

3. In batches, use a high-speed blender to puree the tomato soup. Add the cashews to the blender during this process. 

4.  Pour the pureed soup back into the soup pot. Season with salt, pepper and maple syrup to taste. 

5. Serve garnished with fresh basil, parsley or crackers.