The best, creamiest tomato soups always begin with a quick saute of garlic, onions, and a finish of...cashews? Yes! In the land of plant-based dieters who seek out the tastiest, healthiest, and most environment-friendly foods, cashews are nothing short of a dear pantry friend.
- Sauté onion and garlic in oil for 3 minutes or until tender.
Add tomatoes, lemon juice, salt, and spices, and bring to a boil.
- Reduce heat and simmer for 30 minutes.
Place in a blender and process in small batches at high speed, then return to pan.
- Blend cashews in water until very smooth, then stir into soup and cook until thoroughly heated.