Some days we are all running in different directions and getting a meal on the table seems nearly impossible. Other times, it ends up being just 2 or 3 of us that need dinner. Such was the case Sunday night…Lexi and I were the lone rangers and we both craved something healthy after being away all weekend. I remembered flipping over the corner of a recipe of my latest People magazine…and dug it out of my luggage. Creamy tomato soup? It sounded perfect to both of us.
What initially grabbed my attention was the addition of cashews. When eating healthy, cream is never really the best option. And yet it’s hard to replicate the velvety texture it gives to a soup. Why hadn’t I thought of using cashews myself? What a great idea. This simple soup doesn’t take hours to make and most, if not all, ingredients might already be stocked in your kitchen. I love the addition of the avocado on top and some fresh herbs. I really need to get some of my favourite herbs planted again (I wish I had an urban cultivator!). Lately, I can’t seem to get enough of freshly chopped herbs atop my dishes…they just seem to bring food to life!
- 2 tbsp olive oil
- 2 medium onions, chopped
- 2 large stalks celery, about 1 cup
- 1 tbsp chopped fresh thyme
- 2 garlic cloves, chopped
- 1 tsp salt
- ½ tsp freshly ground black pepper
- 2 (28 oz) cans no-salt added diced tomatoes
- ¾ cup raw cashews
- 2 tbsp tomato paste
- fresh thyme, basil
- avocado (optional)
- Heat oil in a large pot over medium heat.
- Add the onions, celery, thyme, garlic, salt and pepper and cook, stirring occasionally, until softened, about 5 minutes
- Stir in the tomatoes with juice, cashews, tomato paste and 1½ cups water.
- Bring to a boil over high heat, then lower to medium-low and simmer, stirring occasionally, until the soup begins to thicken, about 20 minutes.
- Allow to cool slightly.
- Using blender, puree the mixture in 3 batches until smooth, transferring the soup to a pot/storage container as it is pureed.
- Serve immediately or reheat in a pot over medium heat.
- Top with chopped avocado, thyme and basil
