Creamy California Walnut and Tomato Soup (Foodservice)

By California Walnuts
Total Time
1 Hr, 20 Mins
Serves
6
Serving Size
1 cup (8oz or 240g)
Meal
Brunch Dinner Lunch
Course
Appetizers Side

DESCRIPTION

Creamy California Walnut Tomato Soup reimagines a familiar comfort classic. Slow-simmering tomatoes and aromatics are blended until smooth, then finished with fresh basil and a swirl of walnut cream for a balanced soup that feels both familiar and modern. California walnuts add subtle sweetness, savory complexity, and a naturally creamy texture, making this recipe well-suited for foodservice menus, retail inspiration, and home kitchens seeking a plant-forward, flavor-driven option.

Prep Time
35 Mins
Cook Time
45 Mins
Total Time
1 Hr, 20 Mins
Calories
310
Total Fat
26
Saturated Fat
3
Trans Fat
0
Polyunsaturated Fat
0
Monounsaturated Fat
0
Cholesterol
<5
Sodium
810
Carbohydrates
16
Dietary Fiber
4
Total Sugars
7
Added Sugars
0
Protein
9
Vitamin D
0
Calcium
70
Iron
2.4
Potassium
510

Ingredients

Medium Viscosity California Walnut Cream

  • 4 ½ cups (16 oz or 450 gm) California walnuts
  • 2 ½ cups (19 oz or 550 gm) Water, room temperature

Shaved California Walnut Parmesan

  • ½ cup (1 ½  oz / 45 g) California walnut halves
  • 2 tsp (10 g) Olive oil
  • 1 ½ Tbsp (7 g) Nutritional yeast
  • ½ tsp (1-3 g) Kosher salt

Tomato Soup

  • ¼ cup (2 oz or 60 g) Olive oil
  • 2 cups (8 oz or 220 g) Onions, small diced
  • 2 cloves (10 g) Minced garlic
  • 1 cup (4 oz or 115 g) California walnuts
  • 1 qt (32 oz or 950 g) Vegetable stock
  • 1 tsp (4-10 g) Kosher salt
  • ½  tsp (1 g) Ground black pepper
  • 1 tsp (4 g) Sugar, granulated
  • 1 qt (32 oz or 950 g) Canned crushed tomatoes
  • 1 cup (8 oz or 240 g) Medium Viscosity California Walnut Cream
  • ½ cup (24 g) Chiffonade fresh basil (Divided use)
  • ½  cup Shaved California walnut Parmesan

Preparation

Medium Viscosity California Walnut Cream

  1. Combine walnuts and water in a professional blender.
  2. Start the blender on low, then quickly increase the speed to the highest speed.
  3. Blend 3-5 minutes until a very smooth consistency, scraping sides as necessary.
  4. Use immediately for hot preparations or cool over an ice bath, transfer to a container, and store in the refrigerator for up to 3-5 days.

Tomato Soup

  1. In a large saucepan or pot, heat the oil over medium heat.
  2. Add the onions and garlic, cooking for 5 minutes until they are translucent, being careful not to let them brown.
  3. Stir in the walnuts, vegetable stock, salt, pepper, sugar, and tomatoes.
  4. Bring the mixture to a boil, then immediately reduce the heat and simmer gently for 30 minutes.
  5. Carefully transfer the soup to a blender. Add half of the fresh basil and blend until the mixture is very smooth.

Shaved California Walnut Parmesan

  1. In a small bowl, toss walnut halves in oil, taking your time to ensure all crevices are coated.
  2. Then, while tossing walnuts, sprinkle salt, then nutritional yeast.
  3. Rest in the bowl for 2-5 minutes for the yeast to absorb the oil.
  4. Press the coating into the nuts to achieve maximum adhesion.
  5. Arrange in a single layer on a tray, cover with plastic wrap, and freeze for at least 30 minutes, or overnight.
  6. Thinly shave on the thinnest setting of mandolin or truffle slicer, like shaved Parmesan.
  7. Use immediately or store, covered and frozen, for up to a month.

Assembly

  1. Ladle the finished soup into individual cups or bowls.
  2. Finish by swirling in or spooning on the California Walnut Cream and garnishing with the remaining basil and Shaved Walnut Parmesan.