This Vegan Creamy Tomato Basil Soup recipe is one everyone will enjoy! It's a great Whole30 soup packed with a variety of veggies. A dairy free tomato soup, this gets its creamy texture from a blend of cauliflower and cashews.
3 cups cauliflour ( roughly chopped ) 1/4 cup cashews ( soaked overnight and drained ) 1/2 tablespoon olive oil 1/2 cup onion ( chopped ) 1 tablespoon garlic ( fresh, chopped ) 1 large celery stalk ( chopped ) 1 carrot ( peeled, chopped ) 2 15-ounce diced tomato cans 3 cups water 1 tablespoon vegetable boullion 1/2 cup basil leaves ( chopped ) sea salt and black pepper ( to taste )
Soak cashews in water overnight. Drain when ready to use. If there isn't time for this step, soak cashews in boiling water for 1 hour and drain to use.