Creamy Vegan Tomato Basil Soup

Preparing the Soup Base In a large pot, heat olive oil over medium heat. Add the onion, garlic, carrots, and celery. Cook until vegetables are soft, about 5-7 minutes. Stir in the dried oregano, basil, red pepper flakes, salt, and black pepper.

Cooking the Soup Base Add the canned tomatoes with their juices, breaking them up with a spoon. Stir in the vegetable broth and bring the mixture to a simmer. Cook for 20-25 minutes, allowing the flavors to meld together.

Preparing the Creamy Element While the soup base simmers, prepare the creamy element. In a blender, combine the coconut milk, nutritional yeast, and soaked cashews. Blend until smooth and creamy. Set aside.

Finishing the Soup Once the soup base is cooked, remove from heat and stir in the fresh basil leaves. Using an immersion blender, blend the soup until smooth and creamy. Stir in the creamy element mixture.

Serving the Soup Serve the soup hot, garnished with chopped basil leaves, a drizzle of coconut milk, cracked black pepper, and optional toasted bread slices. Enjoy the comforting and delicious flavors of this creamy vegan tomato basil soup!