Creamy Tomato Soup

Ingredients

• ½ cup cashews, soaked overnight or boiled for 15-20 min.

• ½ cup water

• ½ onion, diced

• 2 cloves of garlic, minced

• 1 tsp olive oil

• 3 cans crushed tomatoes

• 1 tbsp tomato paste

• ¼ cup plant-based cream (i.e. Silk’s heavy whipping cream)

• 2 tbsp fresh chopped basil, plus more for garnish

• 1 tsp salt

• 3 tsp Liquid Gold olive oil

1. Saute the diced onion and garlic in a small saucepan until soft and fragrant.

2. Place the cashews with the ½ cup of fresh water into a small blender. Carefully add the onion and garlic and puree until smooth.

3. In a large cauce pan, add the crushed tomatoes, tomato paste, and cashew cream. Bring to a simmer for about 10 minutes, partially covered to prevent splatters. 

4. At this point, decide if you like the slightly-chunky consistency, or if you would like it more smooth and creamy. If you like it as is, move on to step 5. If you would like it more smooth, either use and immersion blender right in the pot, or VERY CAREFULLY pour the soup into an upright blender and process. Pour blended soup back into your pot and continue.

5. Slowly drizzle in the plant-based creamer, while stirring to incorporate.

6. Add the basil and salt. Give it a taste and add more salt or basil to your liking.

7. When you’re ready to dish up, drizzle in the 3 tsp Liquid Gold olive oil, garnish with more basil or maybe some crushed red pepper for a kick, and enjoy!

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Servings at ~1 cup each.​