High Fructose Corn Syrup Free Dairy Free Cheesy Tomato Basil Soup
Total time55 min
Prep time15 min
Cook time40 min
4.7(18)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!