Could not have released this soup recipe any more appropriately! It's rainy, cold, and gloomy outside and nothing sounds better than cozying up to a big warm bowl of this creamy lentil tomato soup. Maybe with a toasted sourdough baguette? Im all in.
This soup is warming, satisfying, and incredibly nourishing.The lentils add a nice plant-based protein boost, the cauliflower and mushrooms add a nice meatiness, and the cashew sauce provides a subtle creaminess that holds all the flavors together.
This soup will win over all types of eaters and I cannot wait for you to take a bite!
1 cup cashews, soaked overnight in water ( minimum 4 hours)
2 cups diced tomatoes with juice, divided
2 tablespoons olive oil
1 onion, diced
2 celery stalks, diced
1 large carrot, diced
2 cloves garlic, minced
2 tsp dried thyme
2 tsp smoked paprika
1 tsp oregano
1 tsp salt & pepper, EACH
1/2 large cauliflower head, chopped into florets
8 cups broth of choice
8 oz mushrooms, sliced
1 cup brown lentils, rinsed
3-4 cups fresh spinach
Rinse the soaked cashews and add directly into a high speed blender. Add ONE cup of the diced tomatoes to the blender. Blend on high until smooth and creamy. Set aside and save the remainder of the diced tomatoes for later in the recipe.
Heat the oil in a large pot / dutch oven over medium high heat. Saute the onion until translucent, about 3 minutes. Add celery, carrots, and garlic and saute another 5 minutes.
Add cauliflower and stir in the thyme, smoked paprika, oregano, salt and pepper.
Pour in broth along with the mushrooms, lentils, and remaining one cup diced tomatoes.
Bring soup to a boil and then reduce heat to low, cover the pot, and simmer another 30 minutes or until lentils have softened.
Once the lentils are cooked through , stir in your tomato cream sauce.
Now stir in fresh spinach and taste/ adjust any seasonings!