Tomato Soup with Garlic Cashew Cream

TomatoSoup

I love slurping my way through a BIG bowl of homemade soup and tomato is my absolute favourite.

Ingredients:

Tomato Soup:

1 leek (roughly chopped)
2 brown/yellow onions (roughly chopped)
500g tomatoes (roughly chopped)
a handful of cherry tomatoes (sliced) (note: optional – for serving)
2 x 400g cans of diced tomatoes
4 cups of vegetable stock or, water
2 tbsp. extra virgin olive oil
4-6 garlic cloves (minced)
1 tsp. oregano
Himalayan pink salt and cracked black pepper (for seasoning)

Garlic Cashew Cream:

1 cup of cashews (soaked for 1-2 hours or, preferably, overnight)
1/4 cup of water (note: add gradually and only as required)
2-4 garlic cloves
the freshly squeezed juice of half a lemon
Himalayan pink salt and cracked black pepper (for seasoning)

Directions:

Step 1: place all of the garlic cashew cream ingredients in a blender and blitz until smooth and creamy then set aside

Step 2: pre heat the oven to 180°C then spread the tomatoes on a baking tray lined with baking paper, drizzle with 1 tbsp. extra virgin olive oil, season with Himalayan pink salt and cracked black pepper, roast for 15 minutes then set aside

Step 3: heat the remaining 1 tbsp. of extra virgin olive oil in a stock pot, add the leek, onion, garlic and oregano and cook for 5 minutes

Step 4: add the roasted tomatoes and the diced tomatoes, stir to combine and cook for a further five minutes

Step 5: season with Himalayan pink salt and cracked black pepper then add the stock/water, stir to combine, bring to the boil then reduce heat and simmer for 15-20 minutes

Step 6: once cooked, remove from the heat and allow to cool slightly before blending in batches then, reheat and, just before serving, stir in the garlic cashew cream (note: reserve a small amount for serving)

Step 7: serve drizzled with the reserved garlic cashew cream, cherry tomatoes (if using) and lots of cracked black pepper

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