Garden Tomato Soup With Cashew Walnut Cream Recipe 445

VEGAN TOMATO SOUP WITH CASHEW CREAM

Steps:

• If you don't own a high-speed blender like a Vitamix, I would recommend soaking the cashews overnight or for at least 4 hours in the fridge. This will help to make sure the soup comes out smooth and creamy.If you do own a high-speed blender, you do NOT have to soak the cashews hours beforehand. Instead, simply bring some water to a boil and pour the boiling water over the cashews while you prepare the rest of this recipe.
• Preheat your oven to 375F. Spread tomatoes on a large baking sheet and toss them with olive oil and salt. Peel cloves of garlic and add them to the baking sheet. Pop the tomatoes and garlic in the oven for 20 minutes.
• While the tomatoes roast, heat vegetable broth on the stove, bringing it to a boil.
• When the tomatoes are cooked, remove them from the oven and add them (along with the garlic) to your blender. Drain the cashews and add them to the blender as well. Next, add tomato paste, fresh basil, dried thyme, and 1 cup of the veggie broth.
• Blend everything together until smooth. Taste and adjust seasonings, adding salt or pepper as desired. If you want the soup to be a bit thinner, continue to add in veggie broth till it reaches your desired consistency. I used about 1 and a 1/4 cup of broth.
• Transfer to a bowl and serve with a drizzle of olive oil, cracked pepper, and fresh herbs.

GARDEN TOMATO SOUP WITH CASHEW WALNUT CREAM RECIPE - (4.4/5)

Steps:

• In a pot, or sauté pan, sauté the carrots, celery and garlic in oil (or veggie broth) until soft. Add the basil, oregano, thyme and smoked paprika and cook a few more minutes. At this point you can transfer the mix to a crock pot. Then add the rest of the ingredients and cook on low for 6-7 hours. If cooking in the pot, add the rest of the ingredients into the pot, bring to a simmer, and cook covered on low for 2 hours. Once done (either way you cook), use an immersion blender to puree the soup. You can also do it slowly in a regular food processor, blender or high speed blender but be careful to let it cool a bit. When the soup is pureed, add in the cream sauce and mix well. Taste and add more salt, pepper, or paprika if needed. Cook 10-20 more minutes and serve! (directions for cashew walnut cream sauce)Soak the nuts for at least two hours in a bowl of water, make sure the water covers them completely since they puff up while soaking. Put nuts and about ½ cup of the soaking water in a blender, food processor or high speed blender with the salt and pepper. Blend until smooth and creamy, add more salt/pepper to get to desired taste. Also add more water to get to desired consistency.

VEGAN TOMATO SOUP

Steps:

• Bring the cashews, 1 cup water and a pinch each of salt and pepper to a simmer in a small saucepan over medium-low heat. Simmer until softened and about 1/4 to 1/3 cup water remains, 15 to 20 minutes.
• Meanwhile, heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion and cook, stirring, until softened, 4 to 5 minutes. Add 3 cloves garlic, the thyme sprigs and a pinch each of salt and pepper; cook 30 seconds. Add the tomatoes, roasted peppers, 3 1/2 cups water, 1 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce to a rapid simmer and cook, stirring occasionally, until slightly thickened and the tomatoes are soft, 15 to 20 minutes.
• Transfer the cashews, cooking liquid and remaining 1 clove garlic to a blender (preferably high-speed) and puree until smooth, fluffy and light in color, scraping down the sides and adding water 1 tablespoon at a time as needed to blend. Transfer to a small bowl (do not rinse out the blender). Discard the thyme sprigs from the soup, then carefully blend the soup in batches until smooth. Return the soup to the pot. Whisk in about three-quarters of the cashew cream, then return the soup to a simmer and cook until slightly thickened, about 5 minutes. Season with salt and pepper.
• Divide the soup among bowls, drizzle with the remaining cashew cream (thin with a splash of water if necessary) and sprinkle with thyme leaves.

KILLER MARINATED TOMATOES RECIPE - (4.3/5)

Steps:

• Whisk together all the ingredients except the tomato wedges. Add the tomatoes and toss to coat. Allow to marinate at room temperature for a couple of hours, stirring every now and then. Serve with lots of bread to soak up all the yummy marinade. Enjoy!