This velvety tomato soup gets its depth from ginger, garlic, and a generous swirl of coconut milk simmered right into the base, then blended until silky smooth. Fresh basil stirred in at the end keeps the flavor bright and herbaceous, while a splash of apple cider vinegar balances the sweetness of the tomatoes. The real showstopper is the cashew cream — soaked raw cashews blended into a rich, dairy-free swirl that melts across the surface of each bowl. It's a cozy, restaurant-quality soup built entirely from whole-food ingredients, with nothing processed or packaged getting in the way. Ladle it up with extra basil on top and you've got a comforting bowl that fits perfectly into a Whole30 kitchen.
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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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