Garden Tomato Soup With Cashew Walnut Cream Recipe 445

VEGAN TOMATO SOUP WITH CASHEW CREAM

Steps:

• If you don't own a high-speed blender like a Vitamix, I would recommend soaking the cashews overnight or for at least 4 hours in the fridge. This will help to make sure the soup comes out smooth and creamy.If you do own a high-speed blender, you do NOT have to soak the cashews hours beforehand. Instead, simply bring some water to a boil and pour the boiling water over the cashews while you prepare the rest of this recipe.
• Preheat your oven to 375F. Spread tomatoes on a large baking sheet and toss them with olive oil and salt. Peel cloves of garlic and add them to the baking sheet. Pop the tomatoes and garlic in the oven for 20 minutes.
• While the tomatoes roast, heat vegetable broth on the stove, bringing it to a boil.
• When the tomatoes are cooked, remove them from the oven and add them (along with the garlic) to your blender. Drain the cashews and add them to the blender as well. Next, add tomato paste, fresh basil, dried thyme, and 1 cup of the veggie broth.
• Blend everything together until smooth. Taste and adjust seasonings, adding salt or pepper as desired. If you want the soup to be a bit thinner, continue to add in veggie broth till it reaches your desired consistency. I used about 1 and a 1/4 cup of broth.
• Transfer to a bowl and serve with a drizzle of olive oil, cracked pepper, and fresh herbs.

GARDEN-FRESH TOMATO SOUP

Steps:

• Combine tomatoes, onion, carrots, and garlic in a large pot. Drizzle olive oil over tomato mixture; cook and stir over medium heat. Cover pot and simmer, stirring occasionally, until vegetables are tender, about 25 minutes.
• Mix chicken broth, salt, sugar, dill, black pepper, celery salt, and cloves into tomato mixture. Cover pot and simmer, stirring occasionally, until soup flavors have blended, about 20 minutes.
• Whisk milk and cornstarch together in a bowl until dissolved.
• Heat butter in a saucepan over medium-low heat. Whisk cornstarch mixture into melted butter until smooth and thickened, 3 to 5 minutes.
• Slowly pour cornstarch mixture into tomato soup, stirring until incorporated.
• Pour half of the soup and basil leaves into a blender no more than half-full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree soup in batches until smooth. Return blended soup to pot and heat on low for 3 to 5 minutes. Spoon soup into serving bowls and top with Parmesan cheese and shredded basil.

GARDEN TOMATO SOUP WITH CASHEW WALNUT CREAM RECIPE - (4.4/5)

Steps:

• In a pot, or sauté pan, sauté the carrots, celery and garlic in oil (or veggie broth) until soft. Add the basil, oregano, thyme and smoked paprika and cook a few more minutes. At this point you can transfer the mix to a crock pot. Then add the rest of the ingredients and cook on low for 6-7 hours. If cooking in the pot, add the rest of the ingredients into the pot, bring to a simmer, and cook covered on low for 2 hours. Once done (either way you cook), use an immersion blender to puree the soup. You can also do it slowly in a regular food processor, blender or high speed blender but be careful to let it cool a bit. When the soup is pureed, add in the cream sauce and mix well. Taste and add more salt, pepper, or paprika if needed. Cook 10-20 more minutes and serve! (directions for cashew walnut cream sauce)Soak the nuts for at least two hours in a bowl of water, make sure the water covers them completely since they puff up while soaking. Put nuts and about ½ cup of the soaking water in a blender, food processor or high speed blender with the salt and pepper. Blend until smooth and creamy, add more salt/pepper to get to desired taste. Also add more water to get to desired consistency.

GARDEN TOMATO SOUP

Steps:

• In a large saucepan, saute the celery, onion, carrot and green pepper in butter until tender. Add 4 cups broth, tomatoes, sugar, curry, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. , In small bowl, stir flour and remaining broth until smooth. Gradually stir into tomato mixture; bring to a boil. Cook and stir until thickened and bubbly, about 2 minutes.

GARDEN-FRESH TOMATO SOUP

Steps:

• In a large kettle, heat butter and olive oil over medium-high. Add onions and seasonings. Cook, stirring occasionally, until the onion is soft. Add the tomatoes and paste. Stir to blend. Simmer 10 minutes. , Place the flour in a small bowl and stir in 1/4 cup chicken broth. Stir into the tomato mixture. Add the remaining broth. Simmer 30 minutes, stirring frequently. , Allow mixture to cool and run through a sieve, food mill or food processor. Return the pureed mixture to the kettle. Add the sugar and cream. Heat through, stirring occasionally. , To prepare the croutons, rub the garlic over both sides of the bread. Brush with olive oil and place on a baking sheet. Bake at 350° for 10-12 minutes or until toasted. Turn and toast other side 2-3 minutes. Just before serving, top each bowl with one or two croutons.

GARDEN FRESH TOMATO SOUP

Steps:

• In a stockpot, over medium heat, combine the tomatoes, onion, cloves and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat and run the mixture through a food mill into a large bowl, or pan. Discard any stuff left over in the food mill.
• In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt, and adjust to taste.

GARDEN TOMATO SOUP-CANNING

Steps:

• Put all of the ingredients in a large kettle. Bring to a boil, turn down to simmer and cook until the celery is soft, about 15 minutes; then add the butter sauce and brown sugar paste.
• Mix the sugar and flour together in a bowl. Add enough of the hot soup to make a paste, then stir this into the hot soup and bring to a boil until soup thickens, about 10-15 minutes.
• If the soup is thicker than you prefer, add a little water. Adding the red pepper flakes makes the soup zingier. If too sweet, add a little more salt.
• Pour soup into quart jars and can in a pressure canner for 25 minutes at 10 pounds pressure.
• Yield: 6-7 quarts, depending on size of tomatoes.

GARDEN FRESH TOMATO SOUP

Steps:

• In a large stock pot, heat butter and oil over medium high heat. Add onion and seasonings. Cook, stirring occasionally, until the onion is soft. Add tomatoes and tomato paste. Stir to blend. Simmer 10 minutes.
• Place flour in small bowl, and stir in 1/4 cup of the stock. Stir into the tomato mixture. Add the remaining broth. Simmer for at least 30 minutes, stirring frequently.
• Allow mixture to cool. Run through the food processor in batches. Return pureed mixture to the pot. Add the sugar and cream. Heat through, stirring occasionally.

KILLER MARINATED TOMATOES RECIPE - (4.3/5)

Steps:

• Whisk together all the ingredients except the tomato wedges. Add the tomatoes and toss to coat. Allow to marinate at room temperature for a couple of hours, stirring every now and then. Serve with lots of bread to soak up all the yummy marinade. Enjoy!