Tomato-Basil Blender Soup w/ Cashew Cream (Vegan)

Cold days call for warm soup. This super easy, basically effortless tomato-basil soup with cashew cream was made in a single serve blender and serves two. Super comforting on a cold fall/winter day. Full of flavour too, and by using home preserves it’s pretty much sodium free too. So fresh tasting! It takes literally 5 minutes to make.


1 jar (16 oz) crushed tomatoes (if you have them, or use store bought but it will be much higher in sodium)

1 generous handful of fresh basil leaves

1/4 cup dry roasted cashews

unsweetened cashew milk (just a bit)


  1. Blend the crushed tomatoes and basil in a single serve blender cup until well combined (5-10 seconds basically).
  2. Pour into a bowl and rinse the blender cup.
  3. Throw the cashews and a bit of cashew milk into the blender cup and process.
  4. Heat the soup and then stir in the cashew cream.
  5. Garnish with black pepper and throw in some crackers too!

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