Cream of Tomato Soup
- 2 hours ago
- 1 min read
Cream of tomato soup without cream, say what? Cashews are the answer. Place all the ingredients into a pot, cook for 30 minutes, blend and voila, done. *Note-sugar is what makes this soup taste like our childhood favorite from Campbell's. Start with 2.5 tsp then, after blending, taste the soup to see if you need a bit more nostalgia.
INGREDIENTS
28 oz can whole tomatoes
1/4 cup tomato paste
1 yellow onion, cut into 8
1 clove garlic, sliced in half
2 cups chicken flavored vegetable broth(or vegetable broth)
2.5-3 tsp sugar
1 tsp salt
1 Tbsp olive oil
1/4 cup raw cashews
DIRECTIONS
1. Place all ingredients into stockpot/dutch oven. Bring to a boil. Lower heat to a simmer, cover and cook for 30 minutes.
2. Carefully transfer soup from the pot to a blender. Blend on high until smooth and creamy, approximately 1 minute.
3. Pour back into pot. Taste and adjust sugar and salt. Heat on low for 5 minutes before serving.
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