Tomato & Basil Soup

Tomato & Basil Soup

This recipe is from the Nourish Me cookbook from The Pilates Class. 

I am in love with this soup! It is super easy to make, healthy & delicious! I hope you like it as much as I do. 


  • 2 tbsp olive oil
  • 1 brown onion, finely diced
  • 1 medium carrot, finely diced
  • 2 sticks celery, finely diced
  • 1 tbsp fresh thyme leaves, roughly chopped
  • 1 tbsp tomato paste
  • 2 × 400 g cans of tomatoes
  • 2 cups vegetable stock 
  • 1 tbsp honey (not needed if vegan)
  • 1⁄2 cup raw cashews
  • salt and pepper
  • 1 handful fresh basil leaves
  • extra virgin olive oil, to serve


  1. Heat the oil in a heavy-based pot over medium-high heat. Add the onions, carrot and celery and sauté until softened, about 10 minutes, or until vegetables are golden and fragrant.

  2. Add the thyme and tomato paste and stir, cooking for 1–2 minutes before adding the tomatoes, stock, honey, cashews and salt and pepper. Simmer for 15 minutes until the tomatoes have broken down.

  3. Add the basil leaves, reserving a few to garnish the soup, and blend well using either a bench-top blender or a stick blender.

  4. Serve with a drizzle of extra virgin olive oil and reserved basil leaves.

  5. Enjoy! 

Tomato and basil soup vegan