Old-Fashioned Tomato Soup

Page 68

| Course Type: Soups and Stews

(1 review)

Tags:

Recipe Review

This is humble, classic, creamy tomato soup. The creamy comes from blended cashew nuts. You soak the cashews in the blender jar, add the other ingredients, blend for a couple minutes (with a high powered blender, this was smooth and creamy in less than a minute), and then heat on the stove. It all came together very quickly.

Next time, I'll cut back a bit on the garlic. But, all in all, this was a hit.

(2) useful  

Comments

Leeka - 6th October 2012
This sounds similar to the tomato soup from "Ripe" that I've made. The only difference being the ingredients are cooked first while the cashews are soaking and then the cashew cream is added at the end. I may try it this way though, sounds even easier!

snoopy - 6th October 2012
I found a copy of that recipe, and it looks great too. The main difference is the cooked onion in the "Ripe" recipe, plus a little less water and the diced tomato. But it should work to make it with the blending first if you skip the onion. I did not have any problems with the cashew "milk" separating out which is normally a reason to add the "milk" at the end.

Leeka - 6th October 2012
I love onion so much, I would never dream of leaving it out! But, next time, I'll definitely give this version a shot. Thanks for the feedback.

Login or register to add your own comments.