Cream of Heirloom Tomato Soup
This soup is so simple and so delicious. Simple ingredients = amazingness. For a delicious, delicate, light soup, keep it to just the tomatoes- for a more substantial protein fortified option, the addition of white beans fills it out perfectly.
Wheat-Free, Gluten-Free
1 large onion, coarsely chopped
1 clove garlic, minced
3c fresh chopped heirloom tomatoes
1/4c fresh basil
1/2 fresh jalapeño, diced
2T olive
1T coconut oil
6c boiling water
1 veggie bouillon
1t salt or to taste
1c cooked white beans; baby limas, cannelini, or great northern beans *optional
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Cashew heavy cream
1/4c cashews
1c water
Bring 6c of water to a boil.
For the cream:
In a blender, grind the cashews to a powder. Add the water and blend at first at low speed and finally walking it up to full power. Let run for about 30 seconds. This should create a thick nut milk, likened to heavy crème.
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In a large soup pot, add the oil and sauté the onions until golden and soft. Add the tomatoes, salt, jalapeño and black pepper. Continue to sauté until the tomatoes soften and begin to break down and the pepper turns bright green. Add in the beans if using. Add the boiling water, the bouillon cube (or powder). Bring to a boil and reduce heat and simmer for 10 minutes.
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In batches, in a blender or vitamix*, puree the tomato soup. At this point, the soup is delicious as is or the crème can be added to create a wonderfully elegant soup. Add the crème into the soup and stir with a ladle to incorporate. Adjust the seasonings again after adding the crème.
*Caution: blending hot liquids can be extremely dangerous. Fill the blender only half way and proceed in batches if necessary.
The Vegan Love Project 