### Classic Dairy-Free Cream of Tomato and Basil Soup Recipe
#### Introduction to the Recipe
Looking for a delicious and creamy tomato and basil soup that’s both dairy-free and packed with flavor? This classic recipe is perfect for vegans or anyone who prefers not to use dairy products. Follow these simple steps to create a smooth, aromatic, and comforting bowl of soup.
1. Heat olive oil in a large pot over medium heat.
2. Add diced onion and cook until translucent, about 5 minutes.
3. Stir in minced garlic and cook for an additional minute.
**Step 2: Cook Tomatoes and Broth**
4. Add the crushed tomatoes with their juice, bay leaf, basil, salt, and pepper to the pot.
5. Bring the mixture to a simmer and let it cook for about 10 minutes until the flavors meld together.
**Step 3: Blend the Soup**
6. Use an immersion blender or transfer half of the soup to a regular blender, blend until smooth.
7. Return the blended soup back to the pot.
8. Stir in vegetable broth to ensure everything is well incorporated and the soup has the desired consistency.
**Step 4: Add Creaminess**
9. Soak cashews in water for at least 30 minutes or overnight if you prefer a richer creaminess.
10. Drain the soaked cashews, add them to the soup, and blend until smooth again. Alternatively, you can use dairy-free creamer for a quicker preparation.
11. Taste the soup and adjust seasonings as necessary.
**Step 5: Finalize the Soup**
12. Simmer the soup on low heat for about 5 more minutes without boiling to avoid breaking down the cashews or creaminess too much.
#### Serving Suggestions
Serve this creamy tomato and basil soup hot, garnished with fresh basil leaves. It pairs wonderfully with crusty bread or a side salad. Enjoy your homemade, dairy-free comfort food!
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By following these detailed steps and using the provided SEO-friendly keywords, you can create a delicious and creamy dairy-free version of classic tomato and basil soup. Enjoy your cooking!