You would never tell that this creamy, delicious soup is dairy-free. It is perfect for a light, warm, winter dinner.
Serves 2
INGREDIENTS 1 cup cashews 1/2 onion, diced 2 cloves of garlic, diced EVOO, S&P to taste 2 large tomatoes, diced 2 cups homemade tomato paste basil leaves (optional)
PREPARATION
Soak the cashews overnight or 6 hrs at least. Saute the onion & garlic on medium heat Add the tomatoes and tomato paste with some water and bring to a boil for about 10 minutes—season with salt and pepper. In a mixer blend well the cashews with their soaking water till smooth. Add the tomato mixture in the blender together with some basil leaves - if using any. Blend everything well. Return to the pot and bring to a boil for 5 mins. Serve warm
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