This velvety soup gets its warmth from fresh ginger and garlic sautéed until fragrant, then simmered with whole tomatoes and rich coconut milk until everything melts into a silky, deeply flavorful base. A splash of apple cider vinegar brightens the pot right before blending, and fresh basil folded in at the end keeps the flavor vibrant rather than flat. The real showstopper is the swirl of homemade cashew cream on top — soaked cashews blended until impossibly smooth, adding a luxurious, dairy-free richness to every bowl. It's a cozy, restaurant-quality soup that comes together with a handful of whole-food ingredients and a blender. This one is a great fit for anyone watching their sodium intake, since you're building every layer of flavor yourself with aromatics, spice, and acid instead of leaning on anything from a jar or a can of pre-seasoned broth. Ladle it up hot, add extra basil for garnish, and enjoy a bowl that tastes indulgent without any heavy cream in sight.
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 →4 servings
Place the cashews in a small bowl and cover with the hot water. Let soak for 30 minutes, until the cashews are softened.
Drain the soaked cashews and transfer to a small blender or food processor. Add 3 tbsp fresh water and blend on high until completely smooth and creamy, about 2 minutes, scraping down the sides as needed. Set aside.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
