Every ingredient in this pot is naturally suited to a gluten free table, so no need to overthink it. Whole peeled tomatoes simmer down with fresh ginger, garlic, and a pinch of red pepper flakes until deeply flavorful, then get blended silky-smooth with rich coconut milk and a handful of fresh basil. That bright hit of apple cider vinegar at the end wakes up all the warm, savory notes before everything gets pureed to velvety perfection. The real showstopper, though, is the homemade cashew cream — soaked raw cashews blended into a lush, dairy-like swirl that melts into each bowl. It's a cozy, restaurant-worthy soup that comes together with pantry staples and a blender, and it's a genuinely solid pick for a gluten free kitchen. Ladle it up hot with extra basil on top and you've got a comforting meal that doesn't feel like it's missing a thing.
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)
