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 Jung
Sarah Jung

Sarah Jung is the associate director of Life and Health Network, but wears a plethora of hats as editor, communications director, and sometimes photographer. Unrelated to Life and Health, Sarah is the country director and founding member of Oon Jai Foundation, a non-profit organization that seeks to empower people living in developing countries through friendship and working, learning, and mentoring side-by-side with the locals. In her spare time, Sarah likes to read, write, and find mountains to climb.

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