Creamy Cashew and Curried Tomato Soup is a fun variation of classic creamy tomato soup. Serve it with a grilled cheese sandwich and get excited for dinner!
Well things have really started to cool down around here. I knew it wouldn’t last. We had about 2 weeks of beautiful weather. It was between 50 and 60 degrees F. There was no wind, which is super rare for Wyoming. It was sunny and just wonderful. I’m already missing it, but I don’t mind winter weather, as long as I have some comforting and warming foods to go along with it. This creamy cashew and curried tomato soup is a fun variation of the classic recipe. It packs a lot of flavor and is super rich.
It all starts with the tomatoes. This recipe combines both canned San Marzano tomatoes and fresh roasted roma tomatoes. Cashew cream thickens it up and vindaloo curry helps it to pack a punch. As the weather starts to make a turn for the worse and snow is in the forecast, I dream of creamy soups like this one. Sitting next to the fire with a bowl of this stuff and a helles lager? Well it doesn’t get much better than that.
Beer This is officially the first time I’ve ever paired with a helles lager. It can be very difficult to find a legit one, but when you do find one, it’s magical. This traditional German beer is very similar to the Czech pilsner. It has a slight sweetness that pairs really well with tomatoes. Tomatoes are very difficult to pair with. They are extremely acidic, and you need a beer that is going to counteract that. A helles is bright and refreshing, and the perfect beer to pair with this curried tomato soup.
Creamy Cashew and Curried Tomato Soup
Creamy Cashew and Curried Tomato Soup
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- 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
- 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!