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.
Cream of Tomato Soup with Rosemary and Basil
6clovesgarlic, minced, divided
228oz cans diced tomato
2sprigseach rosemary and thyme
3cupsvegetable stock (preferably homemade)
1 1/2cupcashew 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.