Simmering cashews along with the canned crushed tomatoes softens them into an easily blended, creamy soup that provides healthy fats from the nuts and boosts the nutrition of the tomatoes.

Creamy Tomato Soup

Creamy Tomato Soup Serves: 4 (as a side)


  • 2 tablespoons extra-virgin olive oil, plus more to finish
  • 2 large garlic cloves, chopped (about 2 teaspoons)
  • Two 28-ounce (988 g) cans crushed or whole peeled tomatoes (preferably San Marzano)
  • 1 cup (150 g) raw cashews
  • ½ teaspoon kosher salt
  • Flaky salt (optional)
  • ½ cup (10 g) fresh basil leaves, plus a few small leaves for garnish


  1. 1 Heat the oil in a medium saucepan over medium heat. Add the garlic and cook until golden, 1 to 2 minutes. Pour in the tomatoes, cashews, and kosher salt. Bring to a boil then reduce to a gentle simmer, stirring often. Cook until the liquid has reduced slightly and the cashews are softened, about 30 minutes.
  2. 2 Carefully transfer the soup to a blender (cover the lid with a kitchen towel to prevent splatters) and blend on low speed for 10 seconds, then work up to high speed until the soup is more orange than red and completely smooth, 2 to 3 minutes. Add the basil and blend for about 30 seconds.
  3. 3 To serve, divide among four bowls, drizzle with olive oil, and sprinkle with flaky salt (if using). Garnish with basil.


Excerpted from The Brain Health Kitchen by Annie Fenn (Artisan Books). Copyright © 2023. Photographs by Alexandra Grablewski.
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