Prep Time: (soak cashews overnight); 30 mins
Cook Time: 30 mins
Serves: 4
2 T coconut oil or grass-fed butter
1 onion, chopped
1 carrot, chopped
2 stocks celery, chopped
3-6 cloves garlic, chopped
4 cups chicken bone broth or organic chicken broth
10-12 tomatos sliced in half, roasted
1 large handful basil, chopped
1 cup cashew cream (see recipe below)
Parsley for garnish
Wash and slice tomatoes in half. Place on baking sheet with 2 T olive oil. Roast in oven at 350 degrees for 30 minutes or until golden. Meanwhile, on stove top in large stockpot over medium heat, add coconut oil (or butter) and let simmer 1-2 minutes.
Add onion, celery, carrot and garlic. ( I combine these 4 ingredients in my Vitamix, and chop all together and then add to pot.)
Cook 10 minutes or until soft. Add bone broth and let simmer until tomatoes are roasted. Add tomatoes and bring soup to boil. Let simmer 20-30 minutes. Season with salt and pepper. Optional: add in blended cashew cream:
Cashew Cream: *soak overnight
This is a great alternative to cream in a variety of recipes and soups.
2 cups whole raw cashews, rinsed very well under cold water
Soak cashews in water overnight. Drain the cashews and rinse under cold water. Place them in a blender with enough fresh cold water to cover them by 1 inch. Blend on high for several minutes until very smooth.
Add cashew cream and 1/2 handful of chopped basil to soup. Working in batches, pour the soup into a blender and cover lid with a towel (hot liquid tends to erupt.) Blend on high for 1 minute or until very smooth. Add in remaining basil. Ladle into bowls and garnish with fresh basil and optional parmesan cheese.