Spicy Creamy Tomato Soup

This is a very nice tomato soup that I found in the “How it all Vegan – Irresistible Recipes for an Animal-Free Diet” book by Tanya Barnard & Sarah Kramer.
My contribution is the addition of the Raw Cashews as it adds an extra creaminess to the soup.

Ingredients:
1 medium onion
6 cloves garlic
1/2 tsp sea salt
1 tsp dried dill
1 tsp pepper or cayenne
1 tbsp olive oil
1 400 gm can crushed tomatoes
2 cups vegetable stock (I used 2 tsp vecon in 2 cups water)
1 tbsp sweetener (I used Xylitol – See Xylitol in the Useful Tips section of this blog)
1/2 cup of soft or silken tofu or soy milk
1 cup raw cashews
2 medium fresh tomatoes, diced (garnish)

Method (Thermomix):
Place onion, garlic, salt , dill & pepper into TM bowl
Chop for 5 seconds on speed 5
Wipe down sides of bowl with spatular
Saute for 2 minutes at 100 degrees on speed 1
Add tomatoes, stock and sweetener
Cook for 20 minutes at 90 degrees on speed 2
Add tofu and cashews
Blend for 30 seconds on speed 8
Add diced tomatoes.

Method (conventional):
Saute onion (minced), garlic (crushed), salt , dill & pepper on medium heat until onions are translucent.
Add tomatoes, stock and sweetener
Cover and simmer over low heat for 20 minutes
In a blender or food processor, blend tofu and cashews with 1½ cups of broth until smooth.
Add to soup pot and stir in freshly diced tomatoes.

Makes 4 to 6 servings

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One Response to Spicy Creamy Tomato Soup

  1. Sophie33 says:

    I love the silken tofu & cashews in here: this all make the soup even creamier & tasty : yummy!

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