About the Recipe
This Creamy Cashew Tomato Soup is rich, silky, and naturally dairy-free thanks to blended cashews. It’s full of warming spices like cumin, coriander, and fennel, balanced with fresh lime juice. The vegetables add depth and subtle sweetness, while the cashews create a luxurious texture without cream. This simple soup is perfect for lunch, light dinners, or meal prep.
Ingredients
1 cup raw cashews
3 cups water
1 tablespoon olive oil
1 red onion, chopped
3 celery ribs, chopped
1 teaspoon whole fennel seeds
2 garlic cloves, chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
14 oz can whole peeled tomatoes
Juice of ½ lime
cayenne pepper
Salt and pepper to taste
To garnish:
½ cucumber, diced
Cilantro leaves, chopped
Preparation
Place the cashews in a blender and pour in 3 cups cold water. Let this soak for 30-60 minutes.
Heat the oil in a large pot and add onion. Saute for 2-3 minutes, then add the celery and cook for another 2 minutes. Add the fennel seeds and garlic and cook for 2 minutes. Add the cumin, coriander and tomatoes and stir over medium heat.
Blend the cashews and water until smooth. Add in most of the mixture from the pot and blend again until smooth. You can opt to leave some of the celery, onion mixture unblended to add texture. Add back the blended mixture into the pan and heat slowly adding lime juice, cayenne (if desired), salt, and pepper to taste.
Serve topped with cucumber and cilantro.
