Ginger and garlic build a fragrant base for this velvety tomato soup, simmered low and slow with coconut milk until every note melds into something rich and deeply comforting. Fresh basil and a splash of apple cider vinegar brighten the finish, cutting through the warmth of red pepper flakes and grated ginger with just the right lift. The whole pot gets blended into a silky, restaurant-worthy texture, then finished with a swirl of homemade cashew cream that adds a luxurious, nutty layer on top. It's a cozy, spoon-clinging bowl that leans on wholesome pantry staples rather than anything processed, making it an easy favorite to keep on rotation for a dairy free kitchen. Serve it with extra basil scattered over the top for a bowl that looks as good as it tastes.
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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.
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