Perfect for the chilly, rainy weather we're having!
If cashews aren't for you, feel free to substitute soaked, simmered Sunflower Seeds instead. But note that you'll need to blend a long while to make sure your soup is nice and smooth.
2 tbsp EVOO
2 cups onion, sliced
6 cloves garlic, minced, divided
1 cup carrot, diced
2 28oz cans diced tomato
2 sprigs each rosemary and thyme
3 cups vegetable stock (preferably homemade)
1/2 cup basil, chiffonade
1/2 cup parsley, minced
1 1/2 cup cashew pieces, soaked overnight
In a heavy-bottomed stock pot, heat olive oil until shimmering. Add onion, half the garlic, carrot and toss to coat with oil, then cook 6-10 minutes until vegetables have softened.
Add diced tomato and juices, herb sprigs and vegetable stock - bring to a simmer and cook 15-18 minutes, until tomatoes have broken down somewhat and herbs are very fragrant. Remove herb sprigs and stir in remaining garlic. Remove from heat and stir in basil and parsley. Remove 3 cups soup to a blender. Drain cashews and add to blender. Blend on high for several minutes, until texture is creamy and shiny. Return to pot with the rest of the soup, stir to mix, and serve hot.
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