We went on a retreat last weekend and the facility served a tasty tomato soup. The vegan version they served us was great, but the non-vegan version had a creamy look to it that had us craving something similar. So, we made a cashew cream-based tomato soup that was so simple, yet satisfying. The canned tomatoes we used had jalapenos, which added a significant kick. If you can’t find canned tomatoes with jalapenos, you could just add a fresh one just before blending or, if you prefer less spice, eliminated it altogether.
-2 onions, chopped
-3 cans diced tomatoes with jalapenos
-2/3 cup raw cashews
-a little soy milk
-3 to 4 cups veggie broth
-4 cloves garlic, minced
-1/2 cup chopped basil
-2/3 cup olive oil
-juice of ½ lemon
1. In a large, heavy pot, sauté onions in olive oil over medium heat until translucent.
2. Add diced tomatoes and broth. Simmer over low heat for at least 10 minutes.
3. Meanwhile in a food processor, chop cashews until fine. Stream in soy milk while blending until cashews form a thick peanut-butter-like consistency.
4. Add garlic and cashew mixture to the soup. Using a hand blender, blend the soup until smooth. Add salt and pepper to taste. Simmer blended soup on low for a few more minutes.
5. In your food processor, blend olive oil, basil, and lemon juice until smooth.
6. Ladle soup into bowls and drizzle basil oil over the top.