Anyone else tuckered out after the long holiday weekend? Or still waking up from a sleepy food coma? I’m dragging a little today, which could be because I survived on mashed potatoes and popcorn for a couple of days, or because I’ve been working on a large project (check back tomorrow for my big reveal!) in addition to hosting a small Thanksgiving for my family, or because the weather was mild last night and our heat didn’t get the memo. Too high heat = tossing and turning + waking up groggy. Of course, I should have just turned the thermostat down, but half-asleep me never thinks to get out of bed and do something. That would be way too practical.
This creamy tomato soup is a recipe I made last week, knowing the pre-thanksgiving ramp-up would be busy and that I’d want a big batch of something warm, comforting, and nourishing. Bonus points for being able to dip big, torn pieces of crusty baguette to soak up every last drop.
To give you an idea of how much I love this soup, I ate it most days last week and I’m having withdrawals today. Definitely not burnt out on it, and definitely in need of more tomato soup in my life.
The creamy component comes from soaked and blended cashews, with just a touch of sweetness from balsamic vinegar, a brightness from a generous handful of fresh basil leaves, and the slightest hint of warming spice from a pinch of red pepper flakes.
Aaron prefers his soup chunky and you could certainly serve it that way, but I like this one best blended so all of the flavors meld together in each well-balanced, creamy spoonful. The recipe is written to make a big batch for easy leftovers, and it will also freeze well if you’d like to do some meal prep further in advance.
- 2 tablespoons extra virgin olive oil + more for drizzling over the soup
- 3 shallots, peeled and diced
- 3 medium cloves garlic, peeled and minced
- two 28-ounce cans organic diced tomatoes
- 3 cups homemade vegetable stock
- ¼ teaspoon dried thyme
- ⅛ teaspoon red pepper flakes
- ¾ cup raw cashews, soaked for at least 2 hours and drained
- ⅓ cup packed fresh basil leaves, chopped + more for garnish
- 2 tablespoons balsamic vinegar
- freshly ground black pepper to taste
- Heat the olive oil in a large stock pot over medium heat. Add the shallots and garlic and cook for 2-3 minutes.
- Add in the diced tomatoes, vegetable stock, thyme, and red pepper flakes. Stir to combine, then bring to a low boil.
- Once boiled, turn off the heat and stir in the cashews, basil, balsamic vinegar, and black pepper to taste.
- In batches, blend the soup until smooth. Taste for seasoning. Serve hot, garnished with fresh basil and extra virgin olive oil drizzled over top.
Photography by Aaron Scott
Happy (Cyber) Monday!
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