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

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★★★★★

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.

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

  1. 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.
  2. Prepare for Shallots: Set up a plate or tray lined with paper towels to drain the fried shallots.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Find it online: https://dinewithdylan.com/creamy-tomato-soup-with-toasted-cashews-crispy-shallots-and-thai-basil-recipe/