Fire-Roasted Tomato Soup
Servings: 4
This fire-roasted tomato soup gets its smoky flavor from canned fire-roasted tomatoes, and blended raw cashews make it creamy without dairy. Onion, carrot, celery and fresh basil simmer on the stovetop and it is on the table in 30 minutes.
Ingredients
- ½ cup raw cashews
- 2 tablespoon avocado oil
- 1 yellow onion finely chopped
- 1 carrot finely chopped
- 1 celery finely chopped
- 2 garlic clove minced
- 3 cups vegetable stock
- 2 (14 ½-oz) can diced fire-roasted tomatoes
- 3 tablespoon tomato paste
- 2 teaspoons raw honey
- 8 fresh basil
- ⅛ teaspoon sea salt, unrefined
- ⅛ teaspoon black pepper, ground
Instructions
- Soak the cashews in water for at least 20 minutes.
- In a medium saucepan, heat the avocado oil over medium-high heat. Add the onion, carrot and celery, cover and cook, stirring occasionally, until the vegetables just begin to brown, about 5 minutes. Add the garlic and cook for 1 minute more.
- Add the vegetable stock, tomatoes, tomato paste and honey and bring to a boil. Partially cover and cook over medium heat, stirring occasionally, until the vegetables are tender, about 15 minutes.
- Drain the cashews. Transfer part of the soup to a blender, add the cashews and basil and carefully purée until smooth.
- Return the purée to the saucepan and stir to combine. Season with the salt and pepper.
- Ladle into bowls and serve.
Notes
- Ingredient Swaps: Regular canned diced tomatoes work in place of fire-roasted, with a less smoky flavor. Use homemade vegetable stock if you have it.
- Vegan Swap: Use maple syrup in place of the honey.
- Texture Tip: For a fully smooth soup, purée all of it with the cashews and basil. Blend in batches and leave the lid's center cap open, covered with a towel.
- Storing: Store the soup in an airtight container in the fridge for 4 to 5 days. It freezes for up to 3 months, though the cashews can turn it slightly grainy, so whisk or re-blend after thawing and reheat gently.
Nutrition
Serving: 2cups, 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
