Pregnancy Friendly Dairy Free Cheesy Tomato Basil Soup
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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
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about scant 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- 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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