Tomato soup fans, rejoice! This is about to become your favorite recipe.

Creamy Tomato Soup

Creamy Tomato Soup
Tomato soup fans, rejoice! This is about to become your favorite recipe.
  • 1 cup raw cashews, soaked in water for at least an hour
  • 1 cup water
  • 2 tablespoons white or cooking wine (optional but recommended)
  • 1 teaspoon olive oil
  • 1½ cups chopped yellow onion
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 2 tablespoons minced garlic
  • 4 cups vegetable broth
  • 1 28-ounce can San Marzano whole, peeled tomatoes (with liquid)
  • ½ cup chopped fresh basil
  • ¼ cup chopped fresh flat-leaf parsley
  • ¼ cup chopped fresh thyme
  • 1 bay leaf
  • 1¼ teaspoon salt
  • Cracked pepper, to taste
For the cashew cream:
  1. Soak raw cashews (do not used roasted cashews!) for at least an hour.
  2. Drain and rinse cashews, place in high-speed blender (such as a Nutribullet or Vitamix), and blend until smooth and creamy. Set aside.
For the soup:
  1. In a large soup pot, heat wine (if using) and olive oil. Lower heat to medium, and add the onion, carrots, celery, and garlic. Cook, covered, stirring occasionally, for 8 to 10 minutes.
  2. Pour vegetable broth and tomatoes (with their liquid) into the soup pot. With a wooden spoon, gently break tomatoes up into chunks. Add the basil, parsley, thyme, bay leaf, salt, and pepper, and bring to a boil. Lower heat and simmer, uncovered, for 40 minutes, stirring occasionally.
  3. Remove bay leaf and discard. Optional: Reserve ¼ cup of the cashew cream for drizzling on individual servings. Pour the remaining cashew cream into soup pot (or use all of it if you're not reserving any for presentation), and stir. Working in batches, transfer mixture to a high-speed blender and puree until smooth and creamy.
  4. Serve with a drizzle of the reserved cashew cream and a basil leaf.


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