Healthy and Easy Tomato Soup with Cashews
This is a super easy tomato soup recipe that packs a ton of flavor with just a few ingredients and adds an extra degree of hardiness and texture with the addition of some toasted cashews! And to give credit where credit is due, this recipe comes from a mash-up of a few recipes I’ve seen on Pinterst including this one from real food – whole life and this one from Ambitious Kitchen!
Step 1: Roast Tomatoes and Garlic
You’ll need about 8-10 roma tomatoes cut in half and about 6-8 cloves of garlic. Drizzle olive oil and generously salt the tomatoes and garlic before putting in the oven at 400 degrees for 45 minutes. TIP: if you wanted to make some toasted garlic bread to go along with your soup, you can add some extra garlic cloves to the pan and spread the roasted cloves on the bread with some melted butter and seasoning! YUM.
Step 2: Caramelize the Onions
While the tomatoes are cooking in the oven, add the chopped yellow onions to a pan with hot oil and stir constantly while they become caramelized!
Step 3: Toast Cashews
Next, lightly toast (about 5 minutes) half a cup of raw unsalted cashews over medium/low heat, stirring constantly so they don’t burn. Set aside.
Step 4: Blend!
Once the tomatoes are out of the oven and have rested for a few minutes you can start adding ingredients to your blender or food processor one by one. Start with the tomatoes and garlic, blending until smooth. Next add the onions, blending until smooth. Lastly add the toasted cashews and basil! I used 4 of the pre-chopped frozen basil cubes that I had on hand, but use fresh if you have it! Blend the cashews and basil with the rest of the ingredients until smooth. Likely there will still be some evidence and pieces of the cashews, which is my personal preference for added texture!
Step 5: Stovetop
For the last step, transfer the blended ingredients to a pot on the stove. Now you can add in your liquids and seasoning. I chose to use an 8 oz carton of chicken stock. If you prefer a thinner soup, I would certainly recommend adding in more liquid or using vegetable stock for vegetarians. One of the reasons I really like this recipe is that you don’t have to use any creams or dairy so it’s a much lighter meal, but still hearty! I also added half a tablespoon of oregano and another teaspoon of salt. Bring to a light boil for just a few minutes until hot. Certainly you can choose to simmer for longer, but I think most of the flavors came from roasting the tomatoes so if you’re hungry, you can eat right away!
Your healthy and easy tomato soup is ready to serve! I added some shredded cheese on top, you could add croutons, oyster crackers, parmesan cheese, whatever you like! Stores well in the fridge for up to a week or you can freeze (I freeze my soups 3-6mo).
Course: Dinner or Appetizer
Prep Time: 10 minutes
Cook Time: 1 hour
- 8-10 Roma Tomatoes
- 6-8 cloves of garlic
- 1/2 cup fresh basil or 4 frozen cubes
- 2 small yellow onions
- 8 oz chicken stock
- 1/2 cup of unsalted raw cashews
- 1/2 tablespoon oregano
- Olive Oil
- Preheat oven to 400 degrees. Cut tomatoes in half and place on a baking sheet. Peel garlic and add to the baking sheet. Generously drizzle tomatoes and garlic with olive oil (about 1-2 tablespoons) and salt (about half a tablespoon). Bake in the oven for 45 minutes.
- While the tomatoes are in the oven, slice the onions. Add 1 tablespoon of oil to a pan over medium/low heat. Add the onions and stir consistently until caramelized. This does take about 15-20 minutes. Be careful not to set the heat too high, the lower heat is best for caramelizing without burning the onions.
- Once you have the onions going, you can add your cashews to another pan over low heat and toast for just 5-6 minutes, again being careful not to burn. Set aside.
- When the tomatoes are done, take them out of the oven and let rest for a few minutes. Then add the tomatoes and garlic to a blender or food processor. You can also use an immersion blender in a stovetop pot if you prefer. Once the tomatoes and garlic are blended smooth (less than 1 minute) you can add the onions. Blend again until smooth (less than 1 minute). Lastly add the cashews and basil and blend about 1 minute until smooth, although you may still have pieces of cashews and that’s okay!
- Add the blended ingredients to a stovetop pot and simmer of medium/low heat. Slowly incorporate the chicken stock while stirring, then add additional salt (about 1 teaspoon) and the oregano. Bring to a simmer again.
- Once the above are combined and the soup is hot, it’s ready to serve! You can add cheese or crackers for topping! Enjoy!