Saturday, June 13, 2015

Cream of Tomato Soup

I've been making this a lot for housemate.  I think I have it perfected so I'd better write it down before I forget!

1 medium-large onion, cut into chunks for cooking (will blend later)
1 large carrot, peeled and cut into chunks for cooking (will blend later)
1 medium red bell pepper (optional), cut into chunks
3 deglet noor dates or 1 medjool date
1/2 cup raw cashews
2 16-oz cans of tomatoes (ours are from the garden!)
3-4 fresh basil leaves (or to taste) and/or other fresh herbs (dill, chives), or some dried
1/4-1/2 tsp salt (optional)

1.  Soak the cashews and dates covered in water for 1 hour or overnight.   (If you forgot to soak, you can do a quick load by covering them with waterm microwaving them until hot, and let set for a minute or two).
2.  Strain the juice from the tomatoes and use that to cook with the onion and carrot and red bell pepper until soft.  You'll probably need some water too, but don't use too much.  I usually use a pressure cooker, set for 3 minutes.
3.  Blend the cashews and dates in their water on high until creamy.  Then add the tomatoes and blend again until creamy.  Then add the onions and carrots and blend again.  Add the salt.  Add water if needed for desired thickness.  By this point, my blender container is about 50 oz full which is just about right.  You can add a little more liquid if you want, say 1/2 cup.  Then add the herbs and blend just until they are chopped.
4.  This makes 4 servings, each about 1.75 cups.

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