Truly. Is there anything better than a big ole bowl of warm and creamy tomato soup, accompanied by a beautifully golden and melted grilled cheese? I mean.. nothing rings a bell.
Im so thrilled to share this recipe bc 1. its nostalgia at its finest 2. its like a sweet hug you didnt know you needed 3. its so dang easy.
I ate one whole batch in 2 days ... so Ill just leave it there. Sidenote : thank you to Vio Life Foods for opening the doors to endless recipe opportunities with their incredible dairy free cheese... LIKE THIS GRILLED CHEESE SAMMY.
No go enjoy a bowl right now!
I n g r e d i e n t s
1/2 cup raw cashews, soaked overnight or 4 hours minimum
1 sweet onion, diced
2 large carrots, peeled and rough chopped
1 garlic clove, minced
1 28oz can organic whole & peeled tomatoes
1 tbsp tomato paste
1.5 cup vegetable broth
1 tsp coconut aminos
1 tbsp maple syrup
1/2 tsp dried basil
1/4 tsp oregano
1/4 tsp thyme
1/2 tsp sea salt
few pinches pepper
Easy Grilled Cheese Instructions Below: (Optional )
1 tsp ghee
2 slices favorite bread
1 slice Vio Life Foods Cheese
GRILLED CHEESE: Toast two slices of your favorite bread on a skillet coated in 1 tsp ghee. Add your cheese to one slice and top with the other slice. Toast each side for another minute, until cheese is melted and each side is golden brown.
S o u p D i r e c t i o n s
Drain and rinse your cashews, set aside.
Heat 1 tbsp olive oil in a large soup pot, over medium-low heat. When the oil has warmed, add onions and carrots and cook for about 6 minutes, stirring often.
Add in your garlic and saute another two minutes. Once onions and carrots have softened, add in your tomatoes ( liquid and all). broth, tomato paste, maple syrup, coconut aminos, and all the spices.
Use your spatula or the back of a wooden spoon to slightly mash the tomatoes. Raise the heat to medium and bring the soup to a boil.
Once the soup reaches a boil, reduce the heat and allow the soup to simmer 20 minutes.
Turn off heat, and add your cashews into a high speed blender. Once you are able to handle, ladle the soup into the blender. Once all in, blend soup on high until smooth and creamy.
Pour back into the soup pot, taste and adjust seasonings as needed.
Store in a sealed container in the refrigerator up to 5 days.
