Creamy Tomato Soup with Crispy Shallots, Toasted Cashews, and Thai Basil Recipe

Introduction

This creamy tomato soup combines the rich flavors of coconut milk and toasted cashews with fragrant ginger, garlic, and caramelized onions. Finished with crispy shallots and Thai basil, it’s a comforting and elegant dish perfect for any season.

Ingredients

• 1 cup cashews (roughly crushed or chopped)
• 2 shallots (thinly sliced)
• ½ cup coconut oil (melted, divided)
• Salt (to taste)
• 2 tablespoons coconut oil
• 1 large onion (finely chopped)
• 1 inch ginger (peeled and minced)
• 5 cloves garlic (minced)
• 28 oz canned whole tomatoes (crushed by hand)
• 13.5 oz full-fat unsweetened coconut milk (400 ml, reserve 4 tablespoons for drizzling)
• 28 oz water
• Thai basil sprigs (or roughly chopped)
• Salt and pepper (to taste)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Toss the cashews with 1 tablespoon of coconut oil and season with salt and pepper. Spread them evenly on the baking sheet and toast in the oven for 5 to 8 minutes. Remove and let cool on the baking sheet.
2. Step 2: Prepare a plate or tray lined with paper towels. In a small pan, heat 1 tablespoon of coconut oil over medium heat. Add the sliced shallots and sauté, stirring constantly, for 8 to 10 minutes until they start to brown. Remove with a slotted spoon onto the paper towels, sprinkle immediately with salt, and let cool to crisp up. Reserve the shallot-infused oil for garnish.
3. Step 3: In a large pot, heat 2 tablespoons of coconut oil over medium-high heat. Add the chopped onion with a pinch of salt and sauté for about 10 minutes until caramelized and brown.
4. Step 4: Add the minced garlic and ginger to the onions and sauté for 2 to 3 minutes until fragrant.
5. Step 5: Stir in the crushed tomatoes, coconut milk, and water. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 30 minutes.
6. Step 6: Use an immersion blender or transfer the soup to a blender to blend until smooth and creamy. Season with salt and pepper to taste.
7. Step 7: Ladle the soup into bowls. Drizzle each with 1 tablespoon of reserved coconut milk and the shallot-infused coconut oil. Top with toasted cashews, crispy shallots, and Thai basil. Adjust salt and pepper as needed and serve warm.

Tips & Variations

• For extra depth, roast the tomatoes briefly before adding them to the pot.
• If you prefer a thinner soup, add more water or vegetable broth to reach your desired consistency.
• Substitute Thai basil with fresh cilantro or parsley if you prefer a different herb flavor.
• Use raw cashews if you want a softer texture instead of toasted crunch.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. You can also freeze the soup for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, this recipe is naturally vegan since it uses coconut milk and coconut oil instead of dairy.

How can I avoid burning the shallots?

Cook the shallots over medium or medium-low heat and stir constantly, removing them as soon as they start to brown lightly. High heat can burn them quickly.

Creamy Tomato Soup with Crispy Shallots, Toasted Cashews, and Thai Basil Recipe

Pin Recipe

Print Recipe

★★★★★

5 from 60 reviews

This creamy tomato soup is a luxurious blend of San Marzano tomatoes, coconut milk, and toasted cashews, enriched with aromatic shallots and infused coconut oil. Perfectly smooth and velvety, garnished with crispy shallots, toasted cashews, and fresh Thai basil, it delivers a comforting yet vibrant flavor experience that’s both dairy-free and tropical.

• Author: rami
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 60 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Vegan Fusion
• Diet: Vegan

Ingredients

Scale 1x2x3x

For Toasted Cashews

• 1 cup cashews (roughly crushed or chopped)
• 1 tablespoon coconut oil (for tossing)
• Salt and pepper (to taste)

For Crispy Shallots

• 2 shallots (thinly sliced)
• 2 tablespoons coconut oil
• Salt (to taste)

For Tomato Soup

• 1 large onion (finely chopped)
• 1 inch ginger (peeled and minced)
• 5 cloves garlic (minced)
• 28 oz canned whole San Marzano tomatoes (crushed by hand)
• 13.5 oz full-fat unsweetened coconut milk (400ml, reserve 4 tablespoons for garnish)
• 28 oz water (use empty tomato can for measurement)
• 2 tablespoons coconut oil (for sautéing)
• Salt (to taste)
• Black pepper (to taste)
• Thai basil sprigs (or roughly chopped, for garnish)

Instructions

1. Toast Cashews: Preheat the oven to 375°F (190°C). Toss the cashews with 1 tablespoon of coconut oil and season with salt and pepper. Spread them evenly on a parchment-lined baking sheet and toast in the oven for 5-8 minutes until golden and aromatic. Remove and let cool on the pan.
2. Prepare Crispy Shallots: Heat 2 tablespoons of coconut oil in a small pan over medium heat. Add the thinly sliced shallots and sauté, stirring constantly, for 8-10 minutes until slightly browned. Fry in batches if necessary to avoid overcrowding. Once browned, transfer the shallots with a slotted spoon onto paper towels, season immediately with salt, and let them crisp as they cool. Reserve the infused coconut oil for garnishing the soup.
3. Sauté Aromatics: In a large pot, heat 2 tablespoons of coconut oil over medium-high heat. Add the finely chopped onion and a generous pinch of salt. Cook, stirring occasionally, until the onions caramelize and turn golden brown, about 10 minutes. Add the minced garlic and ginger, cooking for another 2-3 minutes until fragrant.
4. Simmer Soup: Pour in the crushed tomatoes, full-fat coconut milk, and water. Bring the mixture to a boil, then reduce heat to low. Cover and simmer gently for 30 minutes, allowing all flavors to meld beautifully.
5. Blend Soup: Remove from heat and carefully blend the soup with an immersion blender or transfer to a regular blender to process until completely smooth and creamy. Season with salt and black pepper, adjusting to taste.
6. Assemble and Serve: Ladle the soup into bowls. Drizzle each with 1 tablespoon of reserved coconut milk and a spoonful of the shallot-infused coconut oil. Garnish with toasted cashews, crispy shallots, and Thai basil sprigs. Add salt and pepper as needed. Serve immediately and enjoy the lush, tropical warmth.

Notes

• Use full-fat coconut milk for the creamiest texture and richest flavor.
• To prevent shallots from burning, maintain medium heat when frying and stir constantly.
• San Marzano tomatoes are preferred for their natural sweetness and depth, but any high-quality canned whole tomatoes will work.
• This soup can be made ahead and reheated gently on the stovetop.
• For a nuttier flavor, soak cashews for 30 minutes before toasting to intensify creaminess when blended.
• Adjust the amount of coconut milk drizzled on top to suit your creaminess preference.

Keywords: creamy tomato soup, vegan tomato soup, coconut milk soup, cashew tomato soup, easy tomato soup, dairy-free soup, vegan comfort food