This soup is such a yummy one to make for the colder months coming ahead! The secret ingredient to making this soup extra creamy without adding any dairy is cashews!I have fallen in love with homemade cashew cream lately. I have been using it in a lot of my cooking lately especially with soups. It truly is amazing how many different ways you can use food and transform them. Who would of though to make a dairy substitute out of cashews?!
2 1/2 lbs. tomatoes
6 cloves garlic
2 medium yellow onions
4 T. olive oil
1 quart (4 c.) veggie or chicken broth
2 bay leaves
1/2 cup fresh basil, chopped
1 tsp. salt
1 tsp. pepper
1 cup cashew cream
Wash, weigh, and chop tomatoes. Set aside. If you don’t have really ripe tomatoes you can sub with canned tomatoes as well.
In a large soup pot add oil turn to medium low heat. Add chopped onions and garlic, and saute, until onions are glassy but not caramelized (important not to burn garlic or onions!). Add tomatoes and continue to cook until onions and tomatoes are completely softened, about 15 minutes. Add broth, bay leaves, basil, salt and pepper and cook on medium heat for about 30 minutes, until the smell of garlic and basil are wafting through the air. Remove the bay leaves and toss them. Pour the cashew cream into the pot. Now if you have an immersion blender you can blend right in the pot. If you don’t you can dump the soup into a high quality blender or food processor and pulse until you get the texture of soup you like. Some like it chunky and some like it smoother!
Serve immediately while warm, or simmer on low heat until ready to serve. Garnish with a drizzle of cashew cream, or fresh basil leaves. Stores in fridge for about a week and makes a giant pot!