Introduction

This creamy tomato soup combines rich coconut milk and toasted cashews to create a comforting and flavorful dish. Enhanced by crispy shallots and fragrant Thai basil, it’s a delightful twist on a classic favorite perfect for any season.

Creamy Tomato Soup with Toasted Cashews, Crispy Shallots, and Thai Basil Recipe - Recipe Image

Ingredients

1 cup cashews (roughly crushed or chopped)
2 shallots (thinly sliced)
½ cup coconut oil (melted, divided)
Salt (to taste)
2 tablespoons coconut oil
1 large onion (finely chopped)
1 inch ginger (peeled and minced)
5 cloves garlic (minced)
28 oz canned whole tomatoes (crushed by hand, San Marzano recommended)
13.5 oz full-fat unsweetened coconut milk (400ml, reserve 4 tablespoons for drizzling)
28 oz water (use the empty tomato can to measure)
Thai basil sprigs (or roughly chopped)
Salt and pepper (to taste)

Instructions

Step 1: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Toss the cashews with 1 tablespoon of coconut oil, salt, and pepper. Spread them evenly on the baking sheet and toast in the oven for 5-8 minutes. Remove and let cool.
Step 2: Prepare a plate lined with paper towels. In a small pan, heat a portion of the remaining coconut oil over medium heat. Add the sliced shallots and sauté, stirring constantly, for 8-10 minutes until they begin to brown and crisp. Remove with a slotted spoon onto the paper towels, sprinkle with salt, and let cool. Reserve the infused oil for garnish.
Step 3: In a large pot, heat 2 tablespoons of coconut oil on medium-high heat. Add the chopped onion with a pinch of salt and cook until caramelized and brown, about 10 minutes. Add the minced garlic and ginger, sautéing for another 2-3 minutes until fragrant.
Step 4: Add the crushed tomatoes, coconut milk, and water to the pot. Bring to a boil, then reduce the heat, cover, and simmer for 30 minutes.
Step 5: Blend the soup until smooth using an immersion blender or regular blender. Season with salt and pepper to taste.
Step 6: Serve the soup in bowls. Drizzle 1 tablespoon of reserved coconut milk over each, add a spoonful of shallot-infused coconut oil, and sprinkle with toasted cashews, crispy shallots, and Thai basil. Adjust seasoning as desired and enjoy.

Tips & Variations

For a nuttier flavor, soak cashews in hot water for 15 minutes before toasting to achieve a creamier texture in the soup.
Use fresh tomatoes in season for a brighter taste, simmering them longer to develop flavor.
Substitute Thai basil with fresh cilantro or parsley if preferred.
To make it spicier, add a pinch of red chili flakes when sautéing the onions.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. This soup can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, this recipe is naturally vegan because it uses coconut milk and coconut oil instead of dairy products.

What can I use if I don’t have an immersion blender?

You can transfer the soup in batches to a regular blender. Just be careful with the hot liquid and blend in small portions to avoid splashing.

Creamy Tomato Soup with Toasted Cashews, Crispy Shallots, and Thai Basil Recipe

Print Recipe

★★★★★

4.6 from 92 reviews

This Creamy Tomato Soup features a luscious blend of San Marzano tomatoes, coconut milk, and toasted cashews, enriched with aromatic shallots, garlic, and ginger. The soup is smooth, velvety, and garnished with crispy fried shallots, toasted cashews, and fragrant Thai basil, making it a comforting and flavorful dish perfect for any occasion.

Author: Dylan
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 4 servings 1x
Category: Soup
Method: Stovetop
Cuisine: International
Diet: Vegan

Ingredients

Scale

For Cashews and Crispy Shallots

1 cup cashews (roughly crushed or chopped)
2 shallots (thinly sliced)
½ cup coconut oil (melted, divided)
Salt (to taste)
Pepper (to taste)

For Tomato Soup

2 tablespoons coconut oil
1 large onion (finely chopped)
1 inch ginger (peeled and minced)
5 cloves garlic (minced)
28 oz canned whole tomatoes (crushed by hand, preferably San Marzano)
13.5 oz full-fat unsweetened coconut milk (400 ml, reserve 4 tablespoons for serving)
28 oz water (use the same tomato can for measurement)
Salt (to taste)
Thai basil sprigs (or roughly chopped)

Instructions

Cashews and Crispy Shallots: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. Toss the cashews with 1 tablespoon of coconut oil and season with salt and pepper. Spread them evenly on the baking sheet and toast in the oven for 5-8 minutes until lightly browned. Remove and let cool on the baking sheet.
Prepare for Shallots: Set up a plate or tray lined with paper towels to drain the fried shallots.
Fry Shallots: Heat the remaining coconut oil in a small pan over medium heat. Add the thinly sliced shallots and fry them gently, stirring constantly for 8-10 minutes. Avoid high heat to prevent burning. Fry in batches if needed. Remove the shallots with a slotted spoon once lightly browned, place on the paper towel-lined plate, sprinkle immediately with salt, and let cool. They will crisp further as they cool. Reserve the infused coconut oil for garnish.
Sauté Aromatics: In a large pot, heat 2 tablespoons of coconut oil over medium-high heat. Add the finely chopped onion with a pinch of salt and sauté until caramelized and brown, about 10 minutes. Add the minced garlic and ginger and cook until fragrant, about 2-3 minutes.
Cook the Soup: Add the crushed tomatoes, full-fat coconut milk, and water to the pot. Bring to a boil, then reduce the heat to a simmer and cover. Let cook for about 30 minutes to allow flavors to meld.
Blend the Soup: Use an immersion blender or transfer the soup carefully to a blender. Blend until smooth and creamy. Return to the pot if needed and adjust seasoning with salt and pepper to taste.
Assemble and Serve: Ladle the soup into bowls. Drizzle 1 tablespoon of reserved coconut milk per bowl. Add a drizzle of shallot-infused coconut oil. Sprinkle toasted cashews, crispy shallots, and garnish with Thai basil leaves. Add salt and pepper as desired and enjoy immediately.

Notes

Be sure not to overheat the shallots, as they can burn quickly and turn bitter.
Using San Marzano tomatoes imparts a rich, sweet flavor to the soup, but any good quality canned whole tomatoes will work.
For a nut-free version, omit the cashews and substitute with pumpkin seeds or simply use more crispy shallots.
The soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
This recipe is naturally vegan, gluten-free, and dairy-free.
Adjust the water quantity if you prefer a thicker or thinner consistency.

Keywords: creamy tomato soup, vegan tomato soup, coconut milk tomato soup, cashew creamy soup, dairy-free soup, easy tomato soup