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+ servings
creamy summer tomato soup

Creamy Summer Tomato Soup

by Jennifer
4
  • 3 tablespoons olive oil
  • 1 ½ cup onions, diced
  • 1 cup carrots, chopped
  • 2 pounds tomatoes, chopped, or 1 28-oz can whole tomatoes
  • 1 cup vegetable broth
  • ½ cup raw cashews
  • 2 dates, chopped
  • 1 teaspoon sea salt
  • ½ teaspoon pepper
  • ¼ cup fresh basil
  • Heat oil in a large pot. Add onions and carrots. cook 5 minutes, until softened.
  • Add tomatoes, broth, cashews, dates, salt, and pepper. Bring to a boil. Reduce heat and simmer 15 minutes.
  • Remove soup from heat. Add basil and purée with an immersion blender or in a blender.
  • Serve warm or at room temperature.
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