Cashew Tomato Soup - 2 Guiding Stars
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Two Guiding Stars icon Two Guiding Stars indicate better nutritional value.

Vegan and creamy, this soup relies on cashews to achieve the thick, creamy texture of your traditional cream of tomato soup.


  • 4 cups unsalted cashews
  • 4 cups water
  • 2 Tbsp. canola oil
  • 4 cups chopped onions
  • 1 cup sliced celery
  • 1 tsp. salt
  • 3 Tbsp. minced garlic
  • 1 red chili pepper
  • 1 Tbsp. basil
  • 1 Tbsp. dill
  • 1 tsp. fennel
  • 1 tsp. cumin
  • 1 tsp. curry powder
  • 1 tsp. coriander
  • ΒΌ tsp. cloves
  • 2 (28 oz.) cans no-salt-added tomatoes
  • Juice of one lemon


  1. In a blender or food processor, process the cashews and water until smooth.
  2. Heat the oil In a large pan. Add the onion, celery, and salt. Cook until onions are soft (5-8 minutes).
  3. Add the garlic, chili pepper, and remaining spices and cook until fragrant (30 seconds).
  4. Stir in tomatoes and pureed cashews. Bring to a simmer and cook until soup begins to thicken slightly (15-20 minutes).
  5. Puree using an immersion blender or working in small batches in a blender with the open vent covered loosely by a clean kitchen towel. Stir in the lemon juice to serve.
Nutritional analysis per serving: Calories 510; Total Fat 35.5g (46% Daily Value); Saturated Fat 6.5g (35% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 405mg (17% DV); Total Carbohydrate 42g (15% DV); Dietary Fiber 7.5g (25% DV); Total Sugars 14g; Includes 0g Added Sugars (0% DV); Protein 14g; Vitamin D 0% DV; Calcium 8% DV; Iron 30% DV; Potassium 25% DV; Copper 180% DV; Molybdenum 60% DV; Magnesium 45% DV.
Recipe by Guiding Stars at
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