+GF
Unlike store-bought cans, this soup is loaded with fresh vegetables, flavorful herbs and a secret ingredient: my homemade cashew cream! It adds a richness in texture and slight nutty flavor that brings this soup from average to excellent. It’s simple to prepare and even easier to reheat later. Tastes best alongside a gooey grilled cheese sandwich! —AS
SERVES 6 TO 8
CASHEW CREAM
1 cup (110 g) raw cashews
1 cup (235 ml) water
TOMATO SOUP
2½ lbs (1.1 kg) tomatoes
4 tbsp (60 g) vegan butter or (60 ml) olive oil
2 medium yellow onions
6 cloves garlic
1 qt (940 ml) vegetable broth (or water)
2 bay leaves
½ cup (20 g) chopped fresh basil
1 tsp salt
½ tsp pepper
Roasted cherry tomatoes or fresh basil, for garnish
FOR THE CASHEW CREAM
Soak the cashews in warm water for 1 to 4 hours. Then drain, pour into a blender and add 1 cup (235 ml) water. Blend until the consistency is creamy and no cashew chunks remain. Set it aside.
Wash, weigh and chop your tomatoes. Set them aside.
In a large soup pot, melt the butter. Add the chopped onions and garlic, and sauté for about 8 minutes, until the onions are translucent but not caramelized. Add the tomatoes and continue to cook until the onions and tomatoes are completely softened, about 15 to 20 minutes.
Add the vegetable broth, bay leaves, basil, salt and pepper, and cook over medium heat for about 30 minutes, until the smell of garlic and basil are wafting through the air. Remove the bay leaves and toss them in the compost. Pour the cashew cream into the pot, and using a regular or immersion blender, blend the soup until creamy, usually about 20 seconds in my Vitamix.
Serve this immediately while warm or simmer over low heat until ready to serve. Garnish with roasted cherry tomatoes, a drizzle of cashew cream or fresh basil leaves.
Keeps in the fridge for about a week, and makes great leftovers!