Creamy Tomato Basil Soup
A rich, comforting tomato soup made with roasted tomatoes, onions, and garlic, blended with cashews for protein fueled creaminess and finished with basil. Cozy, deeply flavorful, and perfect for topping with croutons, bacon, and plenty of Parmesan.
Instructions
- 1
Prepare the pot Put a large pot on over low heat. Mince all garlic and add to pot with the butter. Let slowly melt and begin to cook.
- 2
Prepare the vegetables Quarter the tomatoes and onions and add them to the pot. Simmer for 30-40 minutes and stir regularly.
- 3
Boil the cashews Place the cashews in a sauce pan and cover with water. Bring to rolling boil for at least 20 minutes, or until cashews fall apart when poked with a fork. Drain and rinse the cashews. Add them to a blender with 1/2 cup fresh water and blend until smooth. Set aside.
- 4
Blend Add basil and to the pot. Using an immersion blender or working in batches with a blender, blend until smooth and creamy. Stir in the cashew cream and add salt & pepper to taste.
- 5
Adjust and serve Taste and adjust seasoning if needed. Serve hot with croutons, bacon, and freshly grated Parmesan.