Dairy Free Cream of Tomato Soup with Coriander Fennel Seasoning
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Category
Soups, Salads & Sides
Cuisine
Italian
Ingredients
For Cashew Cream
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2 cups boiling water
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1 cup raw cashews
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¾ cup room temp water
For Soup Base
- 1 medium onion, minced
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6 olive oil
- 28 oz. diced tomatoes
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3 cups vegetable or chicken stock
- 1 tablespoon sugar
- 1/2 cup sherry or white wine
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
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1 tablespoon Smith & Truslow Organic Coriander Fennel Seasoning
- 1 teaspoon organic ground black pepper
- Croutons (optional)
Directions
For Cashew Cream
Pour boiling water over cashews and let sit for 30 minutes.
drain and rinse cashews and pour into high speed blender. add ¾ cup water and blend.
For Soup Base
Using a large saucepan, sauté diced onion in olive oil until translucent.
Add the tomatoes, vegetable or chicken stock, and sugar. Bring to a low boil, reduce heat and simmer for 20 minutes. Add sherry (or white wine).
Stir in the cashew cream, basil, parsley, coriander fennel blend, and salt and pepper to taste.
Heat for 5 minutes and serve. Garnish with croutons if desired.
