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Tomato Basil Soup

Fresh & Creamy

This soup is best when made during the peak tomato season – summer -- for maximum flavor. If tomatoes are not at their prime or simply not sweet enough, add a touch more yacon syrup to balance the acidity.


½ Cup Navitas Naturals Cashew Whole Nuts
1½ Cup Navitas Naturals Yacon Syrup
1½ Tbsp grated White Onion
¼ Cup shredded fresh Basil
⅜ tsp Sea Salt
2 Tbsp Olive Oil
3 medium Tomatoes
fresh Black Pepper to taste (optional)


Soak: In a small cup or bowl, soak the cashews in enough water to cover for 45 minutes or more.

Prepare: Cut tomatoes in half. Remove and discard all of the seeds, then coarsely chop the remaining tomato.

Combine: Drain the cashews, reserving ½ cup water. Combine all ingredients in a blender including reserved soak water, and blend until smooth and creamy. If necessary, add a touch more water to achieve desired texture.

Chill: Allow soup to chill in refrigerator for 30 minutes or longer before serving.

Makes 2 ½ cups

Yield: 2

Submitted By

Julie Morris