Category:

Tomato Soup with Cheese Croutons

Serves

2 Cups

Prep Time

15 Minutes

Cooking Time

0 Minute

Total Time

15 Minutes

Ingredients
  • ½ cup soaked cashews

  • ½ cup water

  • 2 (14-ounce) cans whole tomatoes

  • 7 garlic cloves, peeled and crushed

  • Olive oil, for frying

  • 1 onion, finely diced

  • 1 carrot

  • 1 tbsp tomato purée

  • 2 cups vegetable stock

  • Croutons:
  • 1 French Baguette

  • 1 tbsp olive oil

  • ½ cup cheddar cheese

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    Instructions

    1. Soak the cashew in hot water for 1 hour, drain and rinse

    2. Into a blender, add soaked cashew and water and blend until creamy. Set aside.

    3. In a large saucepan over a medium heat, warm olive oil. Add onion and cook, stirring occasionally, for about 10 minutes until softened. Add the tomato purée and carrot and cook for 2 minutes. Pour in vegetable stock and simmer for 10 to 15 minutes.

    4. Add the can tomato and cook for another 10 minutes. Into a blender, combine tomato mixture and blend until smooth. Ladle into serving bowls and swirl cashew cream on each.

    5. Add cheese croutons and fresh basil

    Croutons-

    1. Cut the Baguette in Half

    2. Brush with olive oil

    3. Add cheddar cheese on top

    4. Place in the oven under broil for 5 minutes

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