Creamy Tomato Soup

By TAMMY-6

Ingredients

• 4 cups carrot juice
• 2 lbs fresh tomatoes, diced
• 2 cups frozen corn
• 4 celery stalks, sliced
• 1 onion, diced
• 1/4 cup sun-dried tomatoes, diced
• 4 garlic cloves, minced
• 2 TBS MatoZest or other no-salt seasoning
• 1 tsp dried thyme
• 1 bay leaf
• 1/4 cup raw cashews
• 1/4 cup fresh basil, chopped

Details

Servings 1
Adapted from nutridude.com

Preparation

Step 1

Add all ingredients except cashews and fresh basil to a large soup pot and simmer for 30 minutes.
Discard bay leaf.
Add soup to Vita-Mix and puree with cashews until smooth.
Return pureed soup to pot and add fresh basil and cook for an additional 5 minutes.
Carrot juice seems to be the perfect base for many soups, this one in particular. Three different types of tomato product also really add a nice and complex tomato flavor and the corn and cashews give it a great creaminess. The fresh basil stirred in and a nice chiffonade sprinkled on top seal the deal and also make this a very visually appealing dish. We are hooked on this soup and are excited about putting it into the standard repertoire. As for the grilled cheese sandwich, I don’t really miss it, but if the craving does arise Wayfare Foods dairy free cheese spreads or Daiya’s dairy free cheese shreds paired with a whole grain or gluten free bread make a great dunking vessel. Just remember to make this the exception and a nice big salad or plate of cooked vegetables the rule!