Monday, December 15, 2014

Creamy Tomato Soup

Creamy Tomato Soup (Vegan, Gluten-Free)

 This soup is easy enough for a weeknight and makes a delicious meal with some sourdough toast and a salad.
  • 2 tablespoons extra virgin olive oil
  • 3 shallots, peeled and diced
  • 3 medium cloves garlic, peeled and minced 
  • two 28-ounce cans tomatoes (preferably San Marzano)
  • 3 cups vegetable stock 
  • ¼ teaspoon dried thyme 
  • ⅛ teaspoon red pepper flakes
  • ¾ cup raw cashews, boiled in water to cover for 8 minutes and drained.
  • ⅓ cup packed fresh basil leaves, chopped
  • 2 tablespoons balsamic vinegar
  • freshly ground black pepper to taste
  • 2 tsp salt 
  • 1/4 tsp granulated garlic

  1. Heat the olive oil in a large stock pot over medium heat. Add the shallots and garlic and cook for 5-7 minutes stirring often.
  2. Add the tomatoes and liquid, 2 cups of the vegetable stock, thyme, and red pepper flakes. Stir to combine, then bring to a low boil.
  3. Blend the cashews with the remaining 1 cup of vegetable stock in a blender until smooth.  Stir into the soup.
  4. Add the basil, balsamic vinegar, salt, granulated garlic and black pepper to taste.
  5. Turn the heat off.
  6. Use a stick blender to blend the soup in the pot until smooth. Taste and adjust for seasoning.
 Adapted from this recipe at

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