Creamy Tomato Soup with Croutons
Makes: 3 servings
Takes: 30 minutes
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Have we mentioned how much we love a good pantry recipe? You probably already have everything you need to make this and it comes together soup-er quick... sorry we couldn't resist. This soup will have you feeling all the rainy day nostalgia but it's completely dairy free!
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Steps
01.
Preheat the oven to 375ºF and line a large baking sheet with parchment paper. Cut the bread into cubes and toss with 1-2 tablespoons of olive oil.
02.
Season the croutons with salt and if you're feeling spicy, we like to add a few dashes of curry powder, garlic powder or smoked paprika depending on our mood! You do you, get creative!
03.
Spread the croutons onto the baking sheet and bake until golden and crunchy (about 12-15 minutes). Give them a toss halfway through.
04.
Next, heat a large pot or dutch oven over medium high heat and sauté the yellow onion in a little bit of olive oil until soft and translucent (about 8 minutes).
05.
Add garlic, red pepper flakes and tomato paste to the pot and stir constantly until the tomato paste starts to darken and the garlic is fragrant. Season with salt & pepper.
06.
Add the crushed tomatoes and veggie broth and simmer for 10-15 minutes.
07.
Drain and rinse the cashews and transfer to a blender. Let the soup cool slightly and blend on high with the cashews until smooth (you will probably need to do this in two batches).
08.
NOTE when blending hot things make sure that the lid is vented and the center cap is off! If the lid is not vented the steam can build up and explode... trust us and our burn scars 🔥
09.
Serve topped with croutons and some fresh tender herbs like basil or dill - chef's kiss 🤌 😘
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