Sheila's favorite! This simple vegan soup has a creamy texture created by cashews, and a deliciously fresh tomato flavor. Don't let the orange color fool you!
INGREDIENTS
12 Roma tomatoes, seeded and diced
1 onion, diced
2 garlic cloves, minced
2 T olive oil
1/4 c packed fresh basil leaves, chopped
1 qt vegetable stock (may substitute chicken stock if desired)
1/2 t kosher salt
1 t pepper, freshly ground
1 c raw cashews
METHOD
1. Soak the cashews in a small glass or ceramic bowl with just enough water to cover the nuts.
2. While the cashews are soaking, saute the onion and garlic in olive oil until soft. Then add the tomatoes and basil and saute over medium heat, for approximately 10 minutes.
3. Add stock, and season with salt and pepper to taste. Simmer 30 minutes.
4. While soup simmers, blend the cashews and soaking liquid until smooth.
5. Add the soup to the cashew cream in the blender, working in batches if needed, and blend until smooth. Be very careful when blending hot liquids, do not overfill the blender and place a towel over the lid. You may also blend the soup in the pot with an immersion blender, if desired.
6. Return soup to the pot and warm through, correct seasoning if needed. Serve garnished with basil leaves.
Makes 4 servings.