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Creamy Cashew and Curried Tomato Soup

Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes

Ingredients

  • 1 cup raw cashews
  • 4 1/2 cups water
  • sea salt
  • 4 roma tomatoes
  • 1 tbsp olive oil
  • 4 slices bacon diced
  • 1 medium yellow onion diced
  • 3 large carrots diced
  • 5 garlic cloves minced
  • 2 tbsp tomato paste
  • 1 tbsp all-purpose flour
  • 28 oz can San Marzano tomatoes
  • 8 cups chicken or vegetable broth
  • 1 tsp dry thyme
  • 1 tsp dry oregano
  • 1 tbsp vindaloo curry powder or your favorite curry powder
  • 1/2 tsp chili powder
  • 1/2 tsp crushed red pepper
  • 1 tsp brown sugar
  • Serve with: chopped parsley, drizzle of cashew cream, grilled cheese sandwiches

Instructions

  • Add the cashews to a medium bowl and submerge them in 4 cups of water. Add a dash of sea salt and cover with a tea towel. Let the cashews soak for at least 2 hours or up to overnight.
  • Once the cashews have soaked, drain them and transfer them to a blender. Add the remaining 1/2 cup of water and another dash of sea salt. Blend until smooth. Add more water as needed to get a nice creamy consistency. Set aside.
  • Preheat your oven to 375 degrees F. Place the roma tomatoes on a baking sheet that has been lined with foil. Drizzle the tomatoes with olive oil and season with salt. Place them in the oven and roast the tomatoes for about 10 minutes or until the skin begins to crack. Remove the tomatoes from heat and let them cool slightly before peeling the skin off. Set aside.
  • Add the bacon to a large dutch oven set over medium heat. Cook for about 8 minutes or until just on the verge of getting crispy. It will still be a little on the flabby side. Add the onion and carrots. Cook for 6 minutes more or until tender. Add the garlic and cook for 2 more minutes. Stir in the tomato paste and cook, stirring frequently, until it takes on a very deep red color, about 3 minutes. Stir in the flour, and cook for 1 minute more. Add the roasted roma tomatoes, San Marzano tomatoes with juices, chicken broth, thyme, oregano, curry powder, chili powder, crushed red pepper, and brown sugar.
  • Bring the soup to a boil and then lower the heat to a simmer. Simmer the soup for about 30 minutes, stirring occasionally and breaking up the tomatoes as you stir. After 30 minutes, lower the heat to the lowest setting and taking an immersion blender, blend the soup until smooth. Alternatively you my work in batches and transfer the soup to a regular freestanding blender.
  • Stir in the cashew cream, reserving about 2 tablespoons for drizzling. Cook for 8 more minutes.
  • Serve the soup immediately or keep warm on the stove until you are ready to serve. Drizzle with cashew cream and sprinkle with crushed red pepper and parsley. Serve with grilled cheese if desired and enjoy!