Cashew Cream Tomato Soup

We have so many tomatoes coming out of our garden that I have trouble using them up before they go bad!  Well, this recipe was one of the best uses of garden tomatoes.  So easy to make and so delicious!  

The recipe comes from Jae Steele's book "Get It Ripe: A Fresh Take on Vegan Cooking and Living".  Serves 5-6.

Ingredients

1 cup raw cashews, soaked in filtered water for 4-8 hours then rinsed and drained

1 1/2 cups filtered water or veg stock

1 tbsp olive oil (I used two tbsp broth instead)

1 large or 2 medium onions (about 3 cups)

3 cups diced fresh tomatoes or 28 oz crushed tomatoes in juice

3 large cloves garlic

2 tbsp minced fresh basil leaves or 2 tsp fresh dill weed

2 tsp maple syrup or other natural sweetener

1 tsp sea salt

1/8 tsp cayenne pepper

2 medium-sized ripe tomatoes, diced

Process the soaked cashews and water in a food processor or blender for about 1 min until very smooth, and set aside.

Heat broth on medium high heat. Add the onions and sautee until onions soften and begin to turn translucent. Add the 3 cups tomatoes, garlic, basil or dill, syrup, salt and cayenne, and stir to combine.

Increase heat to bring to a boil. Once boiling, reduce heat, cover, and simmer for 20-30 minutes (the longer the better), stirring occasionally.

Remove from heat. Puree soup with a hand blender (be careful of hot liquid) while slowly adding cashew milk (otherwise transfer to a food processor or blender to puree and add cashew milk then return to pot) for about 30 seconds or until smooth.

Stir in the 2 diced tomatoes for finishing and re-heat for another 5 minutes.