This larger yield soup would be a great recipe to batch prepare and freeze! Consider storing in single portion bags or silicone-made containers for easier thawing, and reheating.
Skill Level: Beginner.
Course Soup
Total Time 45 minutes
Servings 20


  • 1 T. Avocado oil
  • 1 each Onion, yellow chopped
  • 1 stalk Celery chopped
  • 1/2 pound Carrots peeled and chopped
  • 2 cloves Garlic minced
  • 2 T. Basil, fresh or 1 T. dried
  • 2 T. Italian Seasoning blend
  • 1/2 tsp Salt
  • 1/2 tsp Black pepper
  • 3, 28 oz cans Whole tomatoes, peeled
  • Half, 14.5 oz can Whole tomatoes, peeled
  • 1 Qt Vegetable stock
  • 3 Cups Cashews, raw, unsalted soak in water before adding to soup


Optional first step:

  • For a very creamy soup, soak your cashews in water (enough to submerge them) for 10 to 20 minutes. Drain, and blend soaked cashews.

Preparing the soup:

  • In a large pot, saute onions, celery, carrots, and garlic in oil until softened and golden brown.
  • Add basil, Italian seasoning, salt and pepper. Cook for 1-2 minutes, or until aromatic.
  • Add tomatoes and cook for 3-5 minutes, or until heated through.
  • Add vegetable stock and cashews, cooking until heated through, about 5-10 minutes.
  • Blend* using an immersion blender or a vitamix, until it reaches your desired smoothness.
  • Enjoy!


Nutrition Information: Tomatoes contain lycopene, a powerful antioxidant found within our ripened red produce items. Lycopene is one of our many antioxidants that play a role in supporting our heart health and the health of our body's cells, working to neutralize free radical production within the body. 
Vegan, Gluten Free. 
Serving Size: 6-8 oz prepared soup 
Calories: 150, Fat: 9g, Protein: 4g, Carb: 14g, Fiber: 4g, Added Sugar: 0g, Sodium: 420mg
*Be sure to cool your soup if using a standard blender. Can be dangerous to add a hot liquid, such as this soup, to a blender that doesn't usually accommodate hot items.