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Creamy Fresh Vegan Tomato Soup (Without Coconut Milk!!)

This Creamy Vegan Tomato Soup is a delicious blend of fresh tomatoes, onion, garlic, basil leaves, and bell pepper. This smooth and velvety tomato soup is made without coconut milk and is perfect for a cold winter night!

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 6 people
Calories: 97 kcal
Course: Side Dish , Appetizer
Cuisine: American , International

Ingredients

  • 4 or 5 medium tomatoes
  • ½ cup red bell pepper
  • ½ cup cashew nuts soak in warm water
  • 1 teaspoon groundnut oil optional
  • 1 small onion
  • 2-3 cloves garlic
  • 2 cups water
  • ⅓ cup fresh basil leaves
  • 1 teaspoon red chili powder
  • salt and black pepper as per taste
  • 1 small green chili optional

Instructions

    Cup of Yum
  1. Roughly chop fresh tomatoes, bell pepper, garlic, and onion. Soak the cashews in warm water while you prep and saute other ingredients.
  2. Heat groundnut oil in a pan. Add chopped onions, green chili, and garlic, sautéing until fragrant and lightly golden. Then, add bell pepper and sauté for another 2-3 minutes. Add chopped tomatoes to the pan, stirring them in with the sautéed vegetables. Cook for 5-7 minutes on a slow flame. Add cashews and chopped basil 9save a few for adding later)
  3. Pressure cook for one whistle on full flame and simmer for 3-5 minutes.
  4. You may let the pressure cooker release pressure on its own. Blend it either in the blender or use a hand blender until smooth, adding water as needed to reach your desired consistency.
  5. Add salt and spices. Simmer the soup for 5-7 minutes to let the flavors meld together.
  6. Stir in fresh basil leaves and let them infuse for a minute. Serve the vegan and creamy tomato soup hot.

Notes

  • Blending soup in a smooth paste might be difficult if you use a hand blender. You may cool off the pressure-cooked tomatoes and then blend in a fast food processor.
  • This soup is naturally thick and needs no heavy cream or milk.
  • If you have leftovers, you may store them in the refrigerator and the soup will thicken. Add water when reheating just before serving.