Dairy Free Cheesy Tomato Basil Soup

Total time55 min

Prep time15 min

Cook time40 min

4.7

(18)

Rich, velvety tomato soup with a "cheesy" depth is something a lot of dairy-free cooks assume they have to give up — but this recipe proves otherwise. The secret is a blended cashew cream made with nutritional yeast and a squeeze of lemon juice, which brings that savory, slightly tangy richness you'd normally get from heavy cream or parmesan. Tomato paste is cooked down with garlic until it darkens and caramelizes, building a flavor base that makes the whole pot taste like it simmered all day. Two big cans of whole peeled tomatoes go in with vegetable broth and dried oregano, and after a 20-minute simmer everything gets blended silky smooth before the cashew cream is stirred in. Fresh torn basil folded in at the end keeps things bright and fragrant rather than heavy. The result is a bowl that's deeply satisfying — warming, a little tangy, and genuinely creamy without a drop of dairy in sight. Serves 4, so it's perfect for a weeknight dinner with crusty bread or a simple salad on the side.

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Ingredients

4 servings

For the soup

2 tbsp olive oil
1 medium yellow onion, diced
4 cloves garlic, minced
1 tbsp tomato paste
2 cans (28 oz each) whole peeled tomatoes
2 cups vegetable broth
1 tsp sugar
½ tsp dried oregano
½ tsp salt, plus more to taste
¼ tsp black pepper, plus more to taste

For the cashew cream

½ cup raw cashews, soaked in water for 30 minutes and drained
½ cup water
3 tbsp nutritional yeast
1 tbsp lemon juice

For finishing

¼ cup fresh basil leaves, torn

For serving

fresh basil leaves, for garnish (optional)
red pepper flakes, for garnish (optional)

Instructions

1
Soak the cashews in enough cold water to cover for 30 minutes, then drain and set aside.
2
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.

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