How do I achieve the best creamy texture for this potato soup?

The key to this soup's creaminess is the cashew cream. Ensure your cashews are soaked for at least 2 hours (preferably overnight) and blended on high with water until completely smooth before stirring into the soup.

Can I make this soup without an immersion blender?

Yes, if you don't have an immersion blender, you can use a potato masher directly in the pot to blend the cooked potatoes and onions until smooth, though the texture may be slightly less uniform.

What if I don't have time to soak the cashews overnight?

While overnight soaking is ideal, you can quick-soak cashews by boiling them in water for about 15-20 minutes, then draining and rinsing before blending.

Can I use store-bought pesto or do I need to make my own?

You can certainly use your favorite store-bought vegan pesto for convenience. The recipe also links to a homemade oil-free vegan pesto option if you prefer to make it from scratch.

How should I store leftover Creamy Potato Soup with Pesto Swirl?

Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. It reheats well on the stovetop over low heat, and you can add a fresh pesto swirl when serving.

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Creamy Potato Soup With Pesto Swirl
[Vegan, Gluten-Free]

Name: Creamy Potato Soup With Pesto Swirl [Vegan, Gluten-Free]
Cook time: 20 min
Yield: 4 servings
Ingredients: 2 tablespoons extra virgin olive oil or vegan butter; 1 medium yellow onion, diced; 2 cloves garlic, minced; 4 cups low-sodium vegetable broth; 2 pounds potatoes, peeled and cut into 1-inch cubes (about 4-5 potatoes); 1 teaspoon thyme; Salt and pepper, to taste; 1/2 cup cashews, soaked in water overnight (or at least 2 hours); 1 1/2 cup water; 1/4 cup vegan pesto

LM By: Liz Martone

Author Bio

Hi, I'm Liz, the writer and photographer behind Pumpkin & Peanut Butter, a {mostly} plant-based... Read More

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A comforting bowl of creamy vegan potato soup, swirled with vibrant green pesto and garnished with fresh herbs, ready to be enjoyed.

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Potato Recipes

Creamy Potato Soup With Pesto Swirl [Vegan, Gluten-Free]

Dairy Free

Nothing beats a pot of rich, thick, warm potato soup bubbling on the stove. The key to this making this soup extra creamy is cashews. Rather than use heavy cream, they are blended together with potatoes. Then, it's topped off with some vegan pesto. Once your pesto is ready to... Read More

Ingredients You Need for Creamy Potato Soup With Pesto Swirl [Vegan, Gluten-Free]

2 tablespoons extra virgin olive oil or vegan butter
1 medium yellow onion, diced
2 cloves garlic, minced
4 cups low-sodium vegetable broth
2 pounds potatoes, peeled and cut into 1-inch cubes (about 4-5 potatoes)
1 teaspoon thyme
Salt and pepper, to taste
1/2 cup cashews, soaked in water overnight (or at least 2 hours)
1 1/2 cup water
1/4 cup vegan pesto

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How to Prepare Creamy Potato Soup With Pesto Swirl [Vegan, Gluten-Free]

Soak 1/2 cup cashews in water overnight or at least 2 hours before preparing recipe.
Drizzle 2 tablespoons of extra virgin olive oil in a large pot over medium heat. Add in diced onion and sauté until translucent. Add in minced garlic and cook for another minute. Pour in 4 cups of vegetable broth, cubed potatoes, thyme, and salt and pepper.
Bring broth to a boil, then turn down to a simmer and cover for 15-ish minutes (or until potatoes are fork tender). Use an immersion blender (or a potato masher will do) to blend the potatoes and onions until smooth.
Use a high-speed blender to make your cashew cream. Simply drain your soaked cashews and blend on high with 1 1/2 cups of water until creamy and smooth. Pour the cashew cream into the potato soup and stir.
Ladle soup into bowls and stir in a big spoonful of pesto.