A soup to feed every guest, no matter how finicky
This Cashew Tomato Soup has hippie roots, as it is based on a recipe found in "The Tassajara Recipe Book" by Edward Espe Brown, but its rich and spicy creaminess makes it a favorite for modern palates as well. I serve it to everyone and mention that it's vegan only when there's a vegan around to care. It's a quick and simple dish that can easily be made ahead of time and reheated just before serving.
The texture of the soup is creamy, but unless you have one of those super powerful Vitamix-style blenders, it will likely have some texture from the cashews. I don't mind this, but I do know someone who strains her cashew mix before adding to pot. I recommend that you try the soup as is before opting for straining; why add an extra step if it's not necessary?
This recipe can easily be divided in half or multiplied to feed the masses. Just be careful with the ground cloves when scaling up the amounts, as you can go overboard there. Err on the side of less and you will be good.
CASHEW TOMATO SOUP
SERVES: 8 to 10
In a blender (or using an immersion blender) blend the cashews and water until smooth. I find it helpful to do this in an 8-cup batter bowl, which gives me enough room to really blend the cashews with my immersion blender. A Vitamix would also be handy, although a regular blender will work as well. Set aside. Don't wash your blender, as you will be using it again soon.
In a large sauce pan or Dutch oven, heat the oil, and add the onion, celery and salt. Cook slowly, partially covered. Stir occasionally. When onions are soft and translucent, add the garlic and chipotle, and cook until fragrant. Add remaining spices and continue to cook another minute or two.
Add tomatoes and cashew milk, and stir. Bring to a gentle simmer and cook until soup begins to thicken slightly, about 10 minutes. Blend using an immersion blender, or in batches in a blender (be very careful when blending hot liquids!), until soup is smooth. Return to pot, taste for seasoning, and add the lemon or lime juice if needed. Reheat gently, watching carefully as it's easy to scorch the bottom.
Ladle into bowls and garnish with the optional herbs.
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To comment, please click here.
Interested in a private Judaic studies instructor for free? Let us know by clicking here.
(Dana Velden is a writer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to: firstname.lastname@example.org.)