Serves 4 • adapted from veganheaven.org
1 tablespoon olive oil
3 cloves garlic, chopped
1/2 cup onion, chopped
2 16-oz cans diced tomatoes
1/2 cup water
1/2 cup fresh basil, chopped, plus more for garnish
1/2 teaspoon red pepper flakes
1/2 cup raw cashews, soaked overnight or several hours, drained
3 tablespoons nutritional yeast
1/2 teaspoon sea salt
- Heat the olive oil over medium heat in a soup pot and sauté the onion and the garlic for about 5 minutes. Add the tomatoes, basil, pepper flakes, and water and bring to a boil. Reduce heat and cook for 10 minutes.
- Transfer half the soup to a bowl and half to a blender, along with the cashews and nutritional yeast, and blend until smooth. Add back to the pot.
- Blend remaining soup and return to pot. Stir in salt and heat for another few minutes. Serve garnished with chopped basil.
