Tomato and basil are such a perfect pairing! This classic homestyle soup has always been one of my favorites :)

Though tomato soup is yummy with heavy cream, I absolutely LOVE this healthy twist on the classic recipe that doesn’t skimp on flavor. Blended cashews give this soup delicious creaminess without all the fat in heavy cream and other dairy products.

I also love the roasted pepper flavor in this soup. It’s not super traditional… such a fun, fresh take! You are sure to enjoy the combination of tomato, cashew, roasted pepper, onions, and basil.

Tomato basil soup is perfect not only for a cold winter’s day, but also for a hot summer one. You can blend this soup up in less than 20 minutes, pop a grilled cheese into the panini press and there you have it… the perfect end to a gorgeous summer day. The freshness and warmth of the meal feels so appropriate for any time of year.

The secret trick to this recipe is to use a blender such as the Vitamix blender. I’m a huge fan of my Vitamix for this recipe because it not only makes this soup super creamy, but it also heats it up so I don’t have to cook the soup after blending it.

I hope you enjoy this healthy, 15-minute tomato basil soup recipe that has become a staple at the McMillan house ♡

WHAT YOU’LL LOVE ABOUT THIS RECIPE

♡ It’s so CREAMY!

♡ Super HEALTHY :)

♡ QUICK: The soup is ready in 15 minutes or less!

♡ EASY! Very little prep involved and it's so simple to just throw everything in the Vitamix blender!

♡ FLAVORS! This soup is full of so many flavors that truly pop! You are sure to enjoy the combination of tomato, cashew, roasted pepper, onions, and basil.

TIPS FOR MAKING THE BEST TOMATO BASIL AND RED PEPPER SOUP

1) Blend until SUPER creamy! While I'm sure this soup is yummy when left a little chunky, I love the ultra-smooth and creamy texture that it gets after several minutes of blending in the Vitamix blender.

2) SALT: In addition to the teaspoon of salt this recipe calls for, I also like to use salted cashews. If you choose to use unsalted cashews, be sure to pay attention to the flavor of the soup because it may need a little extra added salt.

3) SAUTÉED bell pepper + onion: Sautéeing (or roasting) the red bell pepper and onion brings out the flavor of each!

SERVING IDEAS

With GRILLED CHEESE SANDWITCHES! I’m not a huge fan of cheese, but Wade is! Tomato basil soup and grilled cheese is just an old-time classic that never gets too old… :)

With GREEN SALAD: For a light summery-style meal, this tomato basil soup pairs so well with a fresh, green salad. I’d recommend doing a spinach salad because spinach and tomato are an awesome pair. The Vitamin C in the tomatoes actually makes it easier for your body to absorb the iron in the spinach - huge win!

Top with FRESH BASIL: Chop the basil into small pieces and sprinkle over the top of the soup for a garnish ♡

STORAGE

This soup stores really well in an airtight container in the refrigerator. I will also sometimes store it in quart or pint glass jars which makes it easier to pour out and doesn’t take up as much space in the refrigerator! Here’s a link to some that would work great!

TOMATO BASIL SOUP INGREDIENTS

- Canned Diced Tomatoes: The base of the soup! Much easier than fresh tomatoes (helps make this soup a 20 minute meal!) It’s as easy as opening the cans and then dumping them into the blender.

- Salted Cashews: Blending up cashews gives the soup a rich creaminess that’s drawn from the healthy fats in nuts, rather than dairy and saturated fat. I absolutely love the texture of this blended soup and I’m confident that you will too! Here’s a link to cashews you can easily purchase on Amazon.

- Salt

- Water: The water thins out the soup a bit and gives it the perfect thickness!

- Red Bell Pepper: Sautéed red bell peppers, while not part of a classic tomato basil soup, do add so much delicious flavor to this soup. Sautéeing the peppers brings out the flavor just a little bit more.

I’ve also tried roasting the bell pepper and onion in the airfryer (rather than sautéeing) and it worked great! If you’re looking for airfryer recommendations, I really recommend the Instant Vortex 6QT Air Fryer

- Onion: Like the red bell pepper, sautéeing the onion brings out the flavor!

- Extra Virgin Olive Oil: This is a MUCH healthier alternative to butter. This isn’t one of those healthy tricks that end up tasting worse! Olive oil is associated with many health benefits including decreased inflammation, protection against cancer, and lower risk of heart disease. Be sure to buy extra virgn olive oil if you want to maximize the health benefits of this oil!

HOW TO…

I promise you will love how incredibly simple this meal is! It takes about 15 minutes to get this rockstar soup on the table.

Start out by chopping the red bell pepper and half an onion. Slide the chopped veggies into a hot skillet on medium heat. Saute in one tablespoon of oil for 3-5 minutes, or until the veggies are soft and the onions begin to look translucent.

Once the red bell pepper and onion are sautéed to perfection, remove from the heat and set aside.

Meanwhile, pour the diced tomatoes, water, salt, and cashews into a blender. Add in the sautéed peppers and onions. I make this in my Vitamix blender, which actually cooks the soup when I blend it long enough. As a result, I don’t have to heat up the soup on the stovetop or in the microwave. It comes out of the blender steaming and ready.

Blend the soup for 5-7 minutes on high, or until hot and creamy. If you’re not using a Vitamix, I’d recommend blending for 3-4 minutes and then pouring back into the skillet to heat up for another 4-5 minutes.

Once the soup is ready, wash the fresh basil leaves and chop into small pieces. Divide the basil in half, mixing half into the soup and reserving half to sprinkle over the soup as a garnish.

That’s it! Your soup is hot n’ ready in 15 minutes flat. SO simple and SO yummy!! Enjoy this delicious vegan tomato soup recipe!

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