Fire-Roasted Tomato Soup
Servings: 4
Experience the rich, smoky flavors of plant-based fire-roasted tomato soup. This hearty blend of roasted tomatoes, herbs, and spices delivers warmth and comfort in every spoonful.
Equipment
Ingredients
- ½ cup raw cashews
- 2 tbsp avocado oil
- 1 yellow onion finely chopped
- 1 carrot finely chopped
- 1 celery finely chopped
- 2 garlic cloves minced
- 3 cups vegetable stock
- 2 14 ½-ounce cans diced fire-roasted tomatoes (about 3 cups)
- 3 tablespoons tomato paste
- 2 teaspoons raw honey
- 8 fresh basil leaves
- ⅛ tsp sea salt, unrefined
- ⅛ tsp black pepper, ground
Instructions
- Soak cashews in water for at least 10 minutes, the longer the better.
- In a medium saucepan, saute chopped onion, carrot and celery in avocado oil; cover and cook over moderately high heat, stirring occasionally, until the vegetables are just beginning to brown, about 5 minutes.
- And garlic and saute an additional minute.
- Add the vegetable stock, diced tomatoes, tomato paste, honey and bring to a boil. Cover partially and cook the soup over moderate heat, stirring occasionally, until the vegetables are tender, 15 minutes.
- Transfer half of the soup to a blender, add in the cashews and basil leaves. Carefully puree until smooth.
- Return the puree to the saucepan and stir. Season the soup with salt and pepper.
- Ladle the soup into bowls, garnish with croutons and chopped basil leaves, and serve.
Notes
You can puree the entire soup if you prefer a creamy version.
Swap fire-roasted tomatoes for canned diced tomatoes.
You can make your own vegetable stock to use in this soup.
Nutrition
Calories: 246kcal, Carbohydrates: 26g, Protein: 6g, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Sodium: 1195mg, Potassium: 354mg, Fiber: 4g, Sugar: 13g, Vitamin A: 3974IU, Vitamin C: 10mg, Calcium: 89mg, Iron: 3mg