Creamy Tomato Soup
Serves | 3-4 |
Prep time | 5 minutes |
Cook time | 5 minutes |
Total time | 10 minutes |
Dietary | Gluten Free, Vegan, Vegetarian |
Meal type | Soup |
Misc | Child Friendly, Pre-preparable, Serve Hot |
Ingredients
- 4-1/2 cups cooked, crushed/diced tomatoes
- 1/2 cup raw cashews
- 1/2 cup water
- 2 tablespoons extra virgin olive oil
- 1 clove garlic (minced)
- 1/4 teaspoon onion powder
- 1 teaspoon agave nectar
- 1/2-1 teaspoon salt (or to taste)
- 1 pinch celery seed
Directions
Step 1 | |
In a blender, combine precooked tomatoes (I used canned), cashews, and water. Blend until creamy and smooth. If your blender isn't very powerful, you may want to blend the cashews, water, and just 1/2 cup of your tomatoes first, until your cashews are creamy, before adding the rest of the tomatoes. Set blender mixture aside. | |
Step 2 | |
In a large pot, heat olive oil and saute garlic and onion powder just for about 1 minute, or until garlic is softening. | |
Step 3 | |
Pour blender mixture into the pot and stir in agave nectar, salt and celery seed. Cook just until soup is steaming and hot enough to serve. You may want to cover the pot, as this soup tends to splatter. | |
Step 4 | |
Garnish with fresh shallots and garlic croutons, if desired, and serve hot. |
Note
Be careful when salting this soup if you are using commercially canned tomatoes, as they are usually salted already. You may not need more than 1/2 teaspoon. Or, depending on the brand of canned tomatoes, you may not need to add any salt at all. Salt to taste. Enjoy!