Wash the red onion, vine tomatoes and red peppers and chop them roughly. Set the basil leaves aside and drain the soaked cashews.
Put the onion, tomatoes and peppers in a saucepan with the hot vegetable stock. Simmer everything gently until the veg is soft.
Add the basil leaves to the soup and blend everything until smooth. For extra creaminess, blend in all or some of the cashews.
Briefly reheat the soup and adjust with a little stock if needed. Finally, stir until smooth and season to taste.
For the topping, roughly chop a few cashews or blend them separately until creamy. This gives the soup more texture.
Ladle the tomato and pepper soup into bowls and serve with the cashew topping and a few basil leaves.
Good to know
This soup is soft, aromatic and pleasantly satisfying. You don't need roasted flavours for it – the creaminess comes easily from the veg and cashews.
Swaps
Cashews → white almond butter (also provides unsaturated fats and minerals); vine tomatoes → chopped tomatoes from a jar with nothing added (practical, often fully ripened); red peppers → roasted peppers from a jar with nothing added (mild); basil → parsley (also provides plant compounds and a little vitamin K).
Allergens
Contains tree nuts (cashews). Serve it mild for children and keep the topping fine; during pregnancy it's usually unproblematic with thoroughly washed veg and hygienic preparation.
