It is very easy to make, and is made creamy by the addition of a almond puree. This adds taste and creaminess (without dairy). It also add protein, so it is a “complete protein” when eaten with wholemeal bread.
Creamy Tomato Soup
Makes 4 large servings
Ingredients
- 2 tablespoons oil
- 1 large onion chopped
- 1 stalk celery roughly chopped
- 1 small carrot roughly chopped
- 2 cloves garlic
- 3 x 400g cans tomatoes
- 2 cups water
- 1/2 teaspoon salt
- 1 tablespoon honey
- 1/2 teaspoon mixed herbs
- 1 cup almonds + 1 cup water (blended well with stick blender or blender)
Method
- cook veges, garlic and oil until clear
- add all remaining ingredients (except cashew mix) and bring to boil and simmer for 30 minutes
- blend well with stick blender – it may take a minute or so to get a nice creamy paste – if you do not go long enough it may just be water and almond bits
- stir in almond mix and heat slightly to bring back to temperature – do not return to the boil
- serve with wholemeal bread
