Paleo Ginger-Coconut Tomato Basil Soup with Cashew Cream

This velvety tomato soup gets a serious upgrade from fresh ginger, full-fat coconut milk, and a silky cashew cream that you blend yourself from scratch — no dairy, no shortcuts, just deeply layered flavor in every spoonful. The combination of two big cans of whole peeled tomatoes simmered with garlic, onion, and a hit of red pepper flakes creates a rich, complex base that tastes like it took all day, even though it comes together in under an hour. Swirling that homemade cashew cream on top adds a luscious, almost buttery finish that makes the whole bowl feel indulgent without straying from whole-food ingredients. A splash of apple cider vinegar and a handful of fresh basil stirred in right at the end brighten everything up and keep the flavors tasting alive and vibrant. This is the kind of recipe that proves eating this way never has to feel like a compromise — it's genuinely the best version of tomato soup you'll make. Serves four, and honestly, everyone at the table will want seconds.

About Fig

Fig 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 →