Creamy Tomato Basil Soup
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
  • 1 tbsp. olive oil
  • 1 small onion, sliced
  • 3 cloves garlic, chopped
  • ¼ cup chopped basil
  • 1 tbsp. agave nectar
  • 28-oz can diced tomatoes
  • 2 cups vegetable broth
  • For the Cashew Cream
  • 2 cup vegetable broth
  • 1 cup cashews (soaked for 2 hours or boiled for 15 min.)
  • 1 tbsp. fresh lemon juice
  • 4 tsp. cornstarch
Instructions
  1. Heat a heavy bottomed pot over medium heat. Saute the onions in olive oil for about 7 minutes. Add the garlic and saute about a minute longer. Stir in the basil and allow it to wilt. Then, add the diced tomatoes, vegetable broth and agave.
  2. Allow the soup to simmer while you prepare the cashew cream. Put the vegetable broth, cashews, cornstarch and lemon juice in a blender and blend until the texture is an even and creamy throughout. Scrape down the sides of the blender periodically to ensure that you get all the cashew pieces.
  3. Add the cashew cream to the soup and use an immersion blender to puree. (You can do this in your regular blender if you don't have an immersion blender. Just be careful to let the soup cool first.) Cook soup on low heat for 7-10 minutes and allow to thicken while you make the sandwiches.
  4. Add the cashew cream to the soup and use an immersion blender to puree. (You can do this in your regular blender if you don't have an immersion blender. Just be careful to let the soup cool first.) Cook soup on low heat for 7-10 minutes and allow to thicken while you make the sandwiches.
Recipe by MORE. at http://www.moreveganblog.com/2014/01/06/creamy-tomato-basil-soup-and-grilled-chickpea-salad-sandwiches/