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.
|½||white onion, chopped|
|2||tablespoons||extra virgin olive oil|
|1||(28-ounce) can||crushed tomatoes|
|¼||tablespoon||red pepper flakes|
- Sauté onion and garlic in oil for 3 minutes or until tender. Add tomatoes, vinegar, 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.