Easy Vegan Tomato Basil Soup

March 19, 2021

This tomato soup has an intense flavor of great piquancy! It is silky smooth, dairy free, and yet incredibly creamy. It is made with simple ingredients that you probably already have in your pantry.

Easy Vegan Tomato Basil Soup


servings: 4 SERVINGS

prep time: 5 MINUTES

cook time: 25 MINUTES

total time: 30 MINUTES

author: NORA TAYLOR at noracooks.com

course: APPETIZER, SOUP

cuisine: AMERICAN

INGREDIENTS:

  • ▢ 2 tablespoons olive oil (or water/veggie broth for oil free)
  • ▢ 1 medium sweet onion, chopped
  • ▢ 2 (56 ounces) canned crushed tomatoes, or 3.5 lbs fresh ripe tomatoes
  • ▢ 4 cups vegetable broth
  • ▢ 1 cup raw cashews
  • ▢ 2 teaspoons granulated sugar, optional, to cut the acidity
  • 30-45 ml (2-3 tbsp) balsamic vinegar
  • 1 (6oz or 12 tablespoons of paste in tube) can Trader Joe’s Organic Tomato Paste
  • 1 cup small basil leaves, chopped
  • ground black pepper, to taste
  • salt (if using), to taste, optional
  • vegan sour cream or plain vegan Greek yogurt, to serve
Trader Joe’s Melange A Trois—frozen mixed red, yellow, orange, and green peppers
Trader Joe’s Organic Baby Spinach, fresh
Carrots, Celery, and Garlic
Spices—Black Pepper, Basil, Crushed Red Pepper Flakes, Onion Powder, Cayenne, and Garlic Powder

ADDED INGREDIENTS (optional):

  • 8 ounces of Trader Joe’s Melange a Trois frozen mixed peppers
  • 2 garlic cloves, minced
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/8 teaspoon cayenne
  • pinch of red pepper flakes
  • 1/8 teaspoon of dried basil
  • 2 carrots, chopped
  • 3 celery stalks, chopped
  • 2 cups fresh Organic Baby Spinach

HELPFUL TERMS:


Piquancy: pi·quan·cy /ˈpēkənsē/
noun

  1. a pleasantly sharp and appetizing flavor. “these tomatoes have an intense flavor of great piquancy”

INSTANT POT DIRECTIONS:

  • Sauté the onions, celery, carrots, peppers, and garlic in 2-4 tablespoons of veggie broth, until onions are translucent (about 5 minutes).
  • Add two 28 ounce cans of diced tomatoes.
  • Add the 4 cups of vegetable broth (I used my Instant Pot Veggie Broth Using Scraps–see recipe in a previous blog).
  • Add all of the ingredients (vinegar, tomato paste, basil leaves, black pepper, peppers, garlic powder, onion powder, cayenne. red pepper flakes, dried basil, and spinach). Stir until well incorporated. Make sure that you turn off /cancel the sauté setting.
  • Close the Instant Pot lid. Make sure the the pressure valve is set to Sealing NOT Venting.
  • Set Pressure cook to high pressure for 10 minutes. Remember that it will take at least 10 minutes to come to pressure.
  • Presoak your cashews in boiling water for five minutes.
  • Transfer the cashews to a high powered blender, (I used a food processor) chop & grind until they are a smooth paste consistency (add 2-4 tablespoons of water as needed).
  • Once cooking cycle is done, very carefully release the steam manually using a wooden spoon (you may wish to use a cloth/kitchen towel to guard against any splatters).
  • Once all the pressure is released, carefully open the lid pointing it away from your face.
  • Stir the soup, and taste for any seasoning adjustments. Add the the sugar, and stir. Add the cashews, and stir.
  • Carefully purée the entire soup mixture (while inside the Instant Pot) using an immersion blender. If you don’t have an immersion blender, you can use a standard blender. Carefully transfer 2-4 cups of the soup into your blender (as room allows), blend until it is a smooth consistency with all the veggies well puréed.
  • Serve with a salad, some croutons, a loaf of bread, or with vegan grilled cheese. I served it with the Vegan Caprese Grill Cheese Sandwiches made with the Easy Stretchy Vegan Mozzarella Cheese (recipes are in the last two previous blogs). I should also mention that I made the sandwiches out of my homemade Sourdough Bread (look for the recipe in an upcoming blog). Enjoy!

STOVETOP DIRECTIONS:

  • In a large pot, saute the onion in the olive oil (or water/veggie broth) for 4-5 minutes over medium heat, until soft and translucent.
  • Add the crushed tomatoes and vegetable broth and stir. Bring to a boil, then lower heat and simmer for about 20 minutes. If using fresh tomatoes: Plunge the tomatoes into boiling water for 30 seconds, then refresh in cold water. Peel off the skins and quarter the tomatoes. Put them in a large, heavy pan and pour over the vegetable broth. Bring just to the boil, reduce the heat, cover and simmer the mixture gently for about 10 minutes, until the tomatoes are thickened and pulpy.
  • Add the additional optional ingredients to the tomatoes and veggie broth (mixed peppers, garlic, garlic powder, onion powder, black pepper, cayenne, red pepper flakes, dried basil, basil leaves, carrots, celery, and fresh organic baby spinach).
  • Presoak your cashews in boiling water for five minutes.
  • Transfer the cashews to a high powered blender, (I used a food processor) chop & grind until they are a smooth paste consistency (add 2-4 tablespoons of water as needed).
  • Now, carefully transfer the soup to the blender as well (unless you double the recipe, it should all fit). Use a towel to protect yourself from any splatters, and blend until very smooth.
  • NOTE: I used a food processor to process the cashews. I achieved a smooth consistency. Set it aside. After the Instant Pot ingredients were done cooking, I puréed the soup with an immersion blender while inside the liner. Then, I added the processed cashews to the soup. I stirred the soup to incorporate the cashews, and I used the immersion blender to further incorporate it. Last, I added the sugar and mixed it in by hand. (see Instant Pot directions above)
  • Return the blended soup to the pot and taste. Add vinegar, and tomato paste. Stir until well incorporated, and cook for 2 minutes. Add salt (if using) to taste, and stir in 2 teaspoons of sugar to cut the acidity a little bit.
  • Serve with a salad, some croutons, a loaf of bread, or with vegan grilled cheese. I served it with the Vegan Caprese Grill Cheese Sandwiches made with the Easy Stretchy Vegan Mozzarella Cheese (recipes are in the last two previous blogs). I should also mention that I made the sandwiches out of my homemade Sourdough Bread (look for the recipe in an upcoming blog). Enjoy!

NOTES:

  • Nut Free: Instead of cashews, simply stir in a little coconut milk from a can (1/2 cup) or even soy, hemp or oat that is unsweetened. You can also make it without any “cream” added.
  • No Blender: Use one of the nut free options from above, and use an immersion blender to blend it right in the pot. It won’t be as silky smooth this way, but it will still be good.
  • For the best tomato soup, use quality canned tomatoes, not the cheapest generic version unless you have to! I use crushed, but you can also use whole canned tomatoes, or even diced.
  • Store leftover soup in the refrigerator for 4 days. It freezes very well.

NUTRITION:

calories: 173kcal, carbohydrates: 24g, protein: 6g, fat: 8g, saturated fat: 1g, sodium: 1026mg, potassium: 728mg, fiber: 5g, sugar: 13g, vitamin a: 677iu, vitamin c: 20mg, calcium: 80mg, iron: 4mg

How did you modify this recipe? Please share in the comments. Thank you for sharing!

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