Sunday, November 3, 2013

Creamy Tomato Soup


  • 3 cloves of garlic, grated
  • 1/2 a medium onion, finely chopped
  • 1 tablespoon of coconut oil or olive oil
  • 1/2 teaspoon of Italian seasoning (optional)
  • Pinch of oregano (optional)
  • 1 28 oz. can of whole peeled tomatoes, or 15-20 fresh peeled tomatoes, blended smooth
  • 3-4 cups of water
  • 1 cup of cashews, soaked for 3-4 hours
  • 1 1/2 cups of water
    In a large pot, sauté onion and garlic with olive oil till soft; add herbs.  When lightly browned, add tomato puree, and bring to gentle boil.

    In a blender, blend cashews and water till completely smooth.  Add cashew cream to tomato base, boil for three to five minutes.  Add water till desired consistency is reached.  Add salt to taste. Soup will be slightly chunky, can be left as is, or blended till creamy.  Serve hot.

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