Creamy Tomato Soup

The best, creamiest tomato soups always begin with a quick saute of garlic, onions, and a finish of…cashews?  Yes!  In the land of plant-based dieters who seek out the tastiest, healthiest, and most environment-friendly foods, cashews are nothing short of a dear pantry friend.


Quantity Unit Name Link Alternatives
½ white onion, chopped
3 cloves garlic, minced
2 tablespoons extra virgin olive oil
1 (28-ounce) can crushed tomatoes
1 tablespoon balsamic vinegar
½ tablespoon salt
¼ tablespoon red pepper flakes
¼ cup raw cashews
¾ cup water
½ teaspoon thyme
½ teaspoon oregano


  1. Sauté onion and garlic in oil for 3 minutes or until tender. Add tomatoes, vinegar, salt, and spices, and bring to a boil. Reduce heat and simmer for 30 minutes.
  2. Place in a blender and process in small batches at high speed, then return to pan. Blend cashews in water until very smooth, then stir into soup and cook until thoroughly heated.

Prep Time: 1 hour 15 minutes
Serving Size: 4-5 servings
Sarah Yoo

Sarah Yoo is the associate director of Life & Health but wears a few dozen hats as other this-and-thats, as is the norm in non-profit work. Her favorite part about working at Life & Health is meeting the people that Life & Health content has helped. Ultimately, Sarah dreams of doing humanitarian work in a developing country with her family.

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