Creamy Tomato Basil Soup with Cashew Nuts
Indulge in a velvety tomato basil soup that is rich, nourishing, and irresistibly creamy without the use of coconut milk. This plant-based delight is infused with aromatic basil and cooked effortlessly in the Instant Pot for a comforting bowl of goodness that will warm your soul. Dive into the flavors of ripe tomatoes and the added richness of unsalted cashew nuts in every spoonful.
ingredients
- 2 pounds ripe tomatoes, cored and quartered
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1/4 cup unsalted cashew nuts
- 1 cup vegetable broth
- 1 cup fresh basil leaves
- 1 tablespoon nutritional yeast
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
steps
- 1.
Add tomatoes, onion, garlic, cashew nuts, vegetable broth, basil leaves, nutritional yeast, oregano, smoked paprika, salt, and black pepper to the Instant Pot.
- 2.
Close the lid and set the vent to sealing position.
- 3.
Cook on high pressure for 10 minutes, then allow the pressure to release naturally for 10 minutes before performing a quick release.
- 4.
Use an immersion blender or carefully transfer to a food blender, to puree the soup until smooth and creamy.
- 5.
Serve hot, garnished with fresh basil leaves.
