This soup is one of those things that we'd just whip up and never put out there because it seems simple, but I think there are some solid ideas here that are worth talking about. This is a great, simple tomato soup recipe made with fresh carrots, onions, and celery. The creaminess of the soup comes from cashews, not dairy. It's delicious and wholesome, and it packs a good bit of protein. So, enjoy -- and keep an eye out for new, creative, and healthy recipes from The Chubby Vegetarian!
Spicy Tomato and Cashew Bisque
1 tablespoon olive oil
1 onion (diced)
2 carrots (diced)
2 celery (diced)
3 cloves crushed garlic
1 teaspoon coriander
1/2 teaspoon crushed red pepper
1 28 ounce can fire roasted tomatoes
3-4 cups vegetable broth
1 heaping cup roasted cashews
Kosher salt and cracked black pepper (to taste)
Sriracha and chives (to garnish)
In a large soup pot or dutch oven over medium-hight heat, add the olive oil and the onion, carrot, celery, and garlic. Cook, stirring often until vegetables have softened and are staring to brown, about 8 minutes. Add the corriander and crushed red pepper and cook for another minute. Add the tomatoes, broth, and cashews. Reduce to a simmer, cover and cook for 10 to 15 minutes or until vegetables are soft. Using an immersion blender, blend soup until smooth; this may take a few minutes. Alternately, use a food processor, but be careful --blending hot soup can be dangerous.
Taste and add salt and pepper to taste. Serve soup garnished with Sriracha (if you want a little more heat) and chopped chives. (Makes 4 servings.)
