Man, this soup was good. I tell ya, that cashew cream is something else! I didn’t want to use the fire-roasted tomatoes, just in case the soup turned out too spicy, so I used 2 cans of plain old diced tomatoes. That worked out fine! Also, I used dried herbs for fresh. I just kind of guessed at the amounts (a little less than the fresh). I used my immersion blender instead of a real blender, and it worked just fine. It left it just a little chunky, which was okay with us. I served this with some crusty bread, and all was right in the world on that rainy night.
(The Conscious Cook, Tal Ronnen)
time needed: 1 hour, 20 min.
4 tbsp of Earth Balance
1 onion, chopped
1 carrot, chopped
1 stalk celery, chopped
3 cloves garlic, smashed
2 tbsp unbleached all-purpose flour
5 cups “faux-chicken broth” (I use Better Than Bouillon)
1 (28-ounce) can whole fire-roasted tomatoes, juice included ( I used diced tomatoes)
1 tbsp minced fresh parsley (I used dried)
Leaves from 2 fresh thyme sprigs (I used dried)
1 bay leaf
Fresh ground black pepper
1 1/2 cups cashew cream
parsley for garnish
2 cups whole cashews rinsed very well
Put cashews in a bowl and add cold water to cover them. Cover the bowl and refrigerate overnight.
Drain the cashews and rinse under cold water. Place in a blender with enough fresh cold water to them by 1 inch. Blend on high for several minutes until smooth.
1. Place a large stockpot over medium heat. sprinkle the bottom with a pinch of salt and heat 1 minute. Add the Earth Balance and stir until melted, being careful not to let it burn. This will create a nonstick effect. Add the onion, carrot, celery, and the garlic and cook for 10 minutes, stirring frequently. Sprinkle the flour over the vegetables and continue cooking and stirring for 2 minutes.
2. Add the stock, tomatoes with juice, parsley, thyme, and bay leaf. Bring to a boil, then reduce the heat and simmer for 30 minutes. Season with salt and pepper, then add the Cashew Cream. Continue to simmer (do not boil) for 10 minutes.
3. Remove the bay leaf. Working in batches, pour the soup into a blender, cover the lid with a towel (the hot liquid tends to erupt) and blend on high for several minutes, until very smooth. Ladle into bowls and garnish with parsley.