GARDEN TOMATO SOUP WITH CASHEW WALNUT CREAM RECIPE - (4.4/5)
Provided by andreajayros
Number Of Ingredients 19
Steps:
- In a pot, or sauté pan, sauté the carrots, celery and garlic in oil (or veggie broth) until soft. Add the basil, oregano, thyme and smoked paprika and cook a few more minutes. At this point you can transfer the mix to a crock pot. Then add the rest of the ingredients and cook on low for 6-7 hours. If cooking in the pot, add the rest of the ingredients into the pot, bring to a simmer, and cook covered on low for 2 hours. Once done (either way you cook), use an immersion blender to puree the soup. You can also do it slowly in a regular food processor, blender or high speed blender but be careful to let it cool a bit. When the soup is pureed, add in the cream sauce and mix well. Taste and add more salt, pepper, or paprika if needed. Cook 10-20 more minutes and serve! (directions for cashew walnut cream sauce)Soak the nuts for at least two hours in a bowl of water, make sure the water covers them completely since they puff up while soaking. Put nuts and about ½ cup of the soaking water in a blender, food processor or high speed blender with the salt and pepper. Blend until smooth and creamy, add more salt/pepper to get to desired taste. Also add more water to get to desired consistency.
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