Recapture the childhood memories of creamy tomato soup with this plant based recipe.
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Prep Time 5 minutesmins
Cook Time 5 minutesmins
Total Time 10 minutesmins
Course Soup
Cuisine British
Servings 4
Calories 235kcal
Ingredients
2tablespoonextra-virgin olive oil, divided
2white onions
1clovegarlic
65gramsraw unsalted cashew nuts soaked in water for 2-3 hours and drained
120millilitresvegetable broth
400gramscans tomatoes
120millilitrescanned light coconut milk
1teaspoonfreshly ground black pepper
3/4teaspoonsalt
1/2teaspoonpaprika
3tablespoons8 g basil leaves, shredded to garnish
Instructions
Heat 1 tablespoon (15 ml) olive oil in a large frying pan over a medium heat Add the onions and saute for 5 minutes until softened, then add the garlic and saute for another minute.
Transfer the mixture to a food processor or high-speed blender. Add the remaining 1 tablespooon (15 ml) olive oil, the soaked and drained cashews, vegetable broth, tomatoes coconut milk, and spices and puree until thick and creamy.
Transfer the soup to a medium saucepan and heat over a medium heat until the soup is warmed through. Serve hot and garnish with the basil leaves.
Notes
I didn't have any basil leaves so garnished the soup with some sun dried tomatoes and a little sprinkling of paprika.Adapted from Eat with Intention