Creamy Tomato Soup
Recapture the childhood memories of creamy tomato soup with this plant based recipe.
- 2 tbsp extra-virgin olive oil, divided
- 2 white onions
- 1 clove garlic
- 65 g raw unsalted cashew nuts soaked in water for 2-3 hours and drained
- 120 ml vegetable broth
- 400 g cans tomatoes
- 120 ml canned light coconut milk
- 1 tsp freshly ground black pepper
- 3/4 tsp salt
- 1/2 tsp paprika
- 3 tablespoons 8 g basil leaves, shredded to garnish
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.
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
Calories: 235kcalCarbohydrates: 19gProtein: 5gFat: 16gSaturated Fat: 4gSodium: 717mgPotassium: 480mgFiber: 3gSugar: 7gVitamin A: 500IUVitamin C: 13.8mgCalcium: 55mgIron: 2.7mg
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