Tomato Cashew Soup
Deliciously velvety, creamy tomato soup, without the cream, topped with garlicky croutons and basil. If you weren’t feeling cozy yet, you will be soon.
Servings 4 people
Ingredients
- 28 oz can of peeled tomatoes
- 2/3 c raw cashews soaked in hot water for 30 minutes
- 2 stalks of celery diced
- 2 cloves garlic minced
- ½ yellow onion diced
- ½ tsp red chili flakes
- 1 Tbs dried basil
- 2 Tbs olive oil
- ¼ c nutritional yeast
- 1 c veggie broth
- salt and pepper
- for the bread crumbs:
- 1 hoagie roll or other leftover bread
- 1 Tbs olive oil
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 2 tbs basil for garnish optional
Instructions
- In a soup pot, heat olive oil then saute the onion, garlic, and celery until soft, about 5 minutes. Add the chili flakes, basil, and a sprinkling of salt and pepper, then saute for 30 more seconds. Pour the sautéd mixture into your blender.
- Add the can of tomatoes to the blender, along with the cashews, nutritional yeast, and the cup of vegetable broth. Blend until smooth. Add salt and pepper to taste.
- To make the croutons, cut your bread into bite-sized pieces, then toss in a bowl with olive oil, garlic powder, and Italian seasoning. Add to a hot skillet and cook until crispy on the outsides, about 6 minutes, tossing consistently to avoid burning.
- While your croutons cook, add your soup back to the soup pot and heat over medium-high until warmed all the way through.
- To serve, ladle soup into bowls and top with fresh basil and croutons.
Notes
This could serve as a meal for two hungry people, or an appetizer/side dish for 4 people.