Creamy Cashew Tomato Soup – Cozy, Velvety, and Easy to Make
Tomato soup is comfort in a bowl, and this version gets its luxurious texture from blended cashews instead of cream. It’s silky, rich, and quietly dairy-free without feeling like a compromise. The flavor leans bright and savory, with roasted tomato depth and a gentle garlic warmth.
It’s simple enough for weeknights, special enough for guests, and great with a grilled cheese or crusty bread. If you love a tomato soup that actually tastes like tomatoes, this one delivers.
Ingredients
Method
- Soak the cashews. Cover the cashews with hot water and set aside for 20–30 minutes while you prep the soup. Drain before blending.
- Roast or prep the tomatoes. If using fresh tomatoes, halve them, toss with a little olive oil, salt, and pepper, and roast at 425°F (220°C) for 20–25 minutes until soft and slightly caramelized. If using canned, simply open and set aside.
- Sauté the aromatics. Warm the olive oil in a large pot over medium heat. Add the chopped onion and a pinch of salt. Cook 5–7 minutes, stirring occasionally, until translucent and lightly golden. Add the garlic and cook 30–60 seconds until fragrant.
- Build the base. Stir in the tomato paste and cook 1–2 minutes to caramelize it slightly. This step deepens flavor and tames acidity.
- Add tomatoes and broth. Add the roasted or canned tomatoes with their juices, 3 cups broth, smoked paprika, and a pinch of red pepper flakes if using. Bring to a gentle simmer and cook 10–12 minutes to let flavors meld.
- Blend with cashews. Carefully transfer the soup to a blender along with the drained cashews. Blend until completely smooth and creamy, 45–60 seconds in a high-speed blender. Work in batches if needed, or use an immersion blender and then finish a portion in a traditional blender for extra silkiness.
- Adjust consistency. Return the soup to the pot. If it’s too thick, stir in more broth until it’s just how you like it. Simmer 2–3 minutes.
- Balance and season. Stir in 1 teaspoon vinegar and taste. Add more vinegar if needed. If the tomatoes are very tangy, add 1/2–1 teaspoon sugar or maple syrup. Season with salt and pepper to taste.
- Finish and serve. Ladle into bowls and top with chopped basil or parsley, a drizzle of olive oil, and cracked black pepper. Serve with grilled cheese, garlic bread, or a simple salad.
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Get Your Program TodayWhy This Recipe Works
This soup blends soaked cashews into the base, creating a naturally creamy texture without heaviness. Cashews emulsify beautifully, so the soup turns glossy and smooth.
Roasting the tomatoes (or using good canned tomatoes) deepens flavor and removes raw acidity.
A short list of aromatics—onion, garlic, and a touch of tomato paste—adds roundness. A splash of balsamic or sherry vinegar brightens the finish, and a pinch of smoked paprika gives gentle warmth. The result is balanced, comforting, and easy to adapt.
Ingredients
- Raw cashews: 1 cup, soaked (see notes below)
- Olive oil: 2 tablespoons
- Yellow onion: 1 medium, chopped
- Garlic: 3–4 cloves, minced
- Tomato paste: 2 tablespoons
- Tomatoes: 2 pounds ripe tomatoes, roasted and chopped; or 1 (28-ounce) can whole peeled tomatoes with juices
- Vegetable broth: 3–4 cups, low-sodium
- Balsamic vinegar or sherry vinegar: 1–2 teaspoons
- Smoked paprika: 1/2 teaspoon (optional but great)
- Sugar or maple syrup: 1/2–1 teaspoon, to balance acidity (optional)
- Salt and black pepper: to taste
- Fresh basil or parsley: a handful, chopped (optional garnish)
- Red pepper flakes: a pinch for heat (optional)
Cashew soaking tip: Quick soak in hot water for 20–30 minutes, or soak in cool water for 2–4 hours.
Drain before using.
Step-by-Step Instructions
- Soak the cashews. Cover the cashews with hot water and set aside for 20–30 minutes while you prep the soup. Drain before blending.
- Roast or prep the tomatoes. If using fresh tomatoes, halve them, toss with a little olive oil, salt, and pepper, and roast at 425°F (220°C) for 20–25 minutes until soft and slightly caramelized. If using canned, simply open and set aside.
- Sauté the aromatics. Warm the olive oil in a large pot over medium heat.
Add the chopped onion and a pinch of salt. Cook 5–7 minutes, stirring occasionally, until translucent and lightly golden. Add the garlic and cook 30–60 seconds until fragrant.
- Build the base. Stir in the tomato paste and cook 1–2 minutes to caramelize it slightly.
This step deepens flavor and tames acidity.
- Add tomatoes and broth. Add the roasted or canned tomatoes with their juices, 3 cups broth, smoked paprika, and a pinch of red pepper flakes if using. Bring to a gentle simmer and cook 10–12 minutes to let flavors meld.
- Blend with cashews. Carefully transfer the soup to a blender along with the drained cashews. Blend until completely smooth and creamy, 45–60 seconds in a high-speed blender.
Work in batches if needed, or use an immersion blender and then finish a portion in a traditional blender for extra silkiness.
- Adjust consistency. Return the soup to the pot. If it’s too thick, stir in more broth until it’s just how you like it. Simmer 2–3 minutes.
- Balance and season. Stir in 1 teaspoon vinegar and taste.
Add more vinegar if needed. If the tomatoes are very tangy, add 1/2–1 teaspoon sugar or maple syrup. Season with salt and pepper to taste.
- Finish and serve. Ladle into bowls and top with chopped basil or parsley, a drizzle of olive oil, and cracked black pepper.
Serve with grilled cheese, garlic bread, or a simple salad.
Storage Instructions
- Refrigerator: Store in an airtight container for up to 4 days. The flavors deepen by day two.
- Freezer: Freezes well for up to 3 months. Cool completely, portion into containers, and leave a little headspace.
Thaw overnight in the fridge.
- Reheating: Warm gently over medium-low heat, adding a splash of broth or water if it thickens. Stir often to prevent sticking.
Why This is Good for You
Tomatoes bring lycopene, a powerful antioxidant that becomes more available when cooked with a bit of fat. Cashews add plant-based protein, fiber, and heart-healthy fats, making the soup satisfying without dairy.
Onion and garlic support savory depth while offering beneficial compounds tied to immune and heart health.
Because the soup relies on whole ingredients and modest oil, it’s lighter than cream-based versions but still tastes indulgent. It’s naturally vegan and can be made gluten-free with the right sides.
Pitfalls to Watch Out For
- Gritty texture: If the cashews aren’t fully soaked or the blend is too short, the soup can feel sandy. Soak well and blend thoroughly.
- Over-acidity: Tomatoes vary.
Keep vinegar light and add sweetness only if needed. Taste and adjust at the end.
- Scorching the base: Tomato paste burns quickly. Stir constantly for that 1–2 minute caramelization step and don’t crank the heat.
- Too thin or too thick: Control with broth.
Start with less and add more after blending.
- Blender safety: Hot liquids expand. Vent the lid, blend in batches, and cover with a kitchen towel to prevent splashes.
Recipe Variations
- Spicy Harissa Tomato Soup: Add 1–2 teaspoons harissa paste with the tomato paste for heat and depth.
- Roasted Red Pepper Twist: Blend in 1 jar (12 ounces) roasted red peppers, drained, for sweetness and smokiness.
- Herb-Forward: Add a handful of fresh basil during blending for a bright, pesto-like flavor. Finish with a squeeze of lemon.
- Umami Boost: Stir in 1–2 teaspoons white miso or a splash of soy sauce after blending for savory depth.
- Creamy Tomato Basil with Coconut: Replace 1 cup broth with light coconut milk for extra richness and a gentle coconut note.
- Protein Add-Ins: Top with crispy chickpeas, shredded rotisserie chicken, or grilled shrimp.
- Low-FODMAP Lean: Use the green parts of scallions instead of onion and garlic-infused oil instead of fresh garlic.
Choose a low-FODMAP broth.
FAQ
Can I use roasted cashew pieces instead of raw cashews?
Raw cashews blend smoother and have a neutral flavor, which is ideal here. Roasted cashews can work in a pinch but may add a toasty note and won’t get quite as silky. If using roasted, soak them well and expect a slightly different taste.
What if I don’t have a high-speed blender?
You can still achieve a smooth soup.
Soak the cashews longer—up to 4 hours—and blend a bit longer. If you have an immersion blender, start with that, then transfer a portion to a regular blender for a final pass.
Are canned tomatoes okay?
Yes. High-quality whole peeled tomatoes are excellent and consistent year-round.
San Marzano-style tomatoes are a great choice. Taste and adjust vinegar and sweetness depending on the brand’s acidity.
How do I make this nut-free?
Swap cashews for 1 cup cooked white beans (like cannellini) and add 2–3 tablespoons olive oil. It won’t be quite as silky, but it will still be creamy and delicious.
Can I add dairy?
Absolutely.
A splash of heavy cream or half-and-half at the end will enrich the soup further. Add after blending and warm gently without boiling.
How can I make it thicker?
Simmer uncovered for a few minutes after blending to reduce slightly, or add a few extra tablespoons of soaked cashews before blending. You can also stir in a spoonful of tomato paste to thicken and boost flavor.
What should I serve with it?
Grilled cheese is a classic.
Try mozzarella and pesto on sourdough, or a cheddar and caramelized onion melt. A crisp green salad and warm crusty bread also make a complete meal.
Can I meal prep this?
Yes. The soup reheats beautifully and can be frozen.
Make a double batch, portion into containers, and label with the date. Add fresh herbs right before serving for the best flavor.
Wrapping Up
This Creamy Cashew Tomato Soup is a cozy staple that feels special without much effort. The cashews create a lush, dairy-free base, while simple aromatics and a splash of vinegar keep the flavors bright and balanced.
It’s weeknight-friendly, freezer-friendly, and endlessly customizable.
Keep the ingredients on hand, and you’ll always have a satisfying, nourishing meal ready to go. A warm bowl and a slice of toast might be all you need tonight.
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