Recapture the childhood memories of creamy tomato soup with this plant based recipe.
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Prep Time 5mins
Cook Time 5mins
Total Time 10mins
2tbspextra-virgin olive oil, divided
65graw unsalted cashew nuts soaked in water for 2-3 hours and drained
120mlcanned light coconut milk
1tspfreshly ground black pepper
3tablespoons8 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