I started working at a produce stand a couple mornings a week, and yesterday they sent me home with several “soup” tomatoes (i.e. tomatoes that have bruises and/or mould, that would not otherwise sell). Despite the blemishes, and being a little past their prime, these tomatoes were bright, big and beautiful. What better way to ring in the Autumn season than to make a big batch of creamy tomato soup? I’ve never made tomato soup from scratch, and I knew that these tomatoes would yield so much deliciousness based on their vibrancy of colour and flavour. If you can, take advantage of the waning season of fresh tomatoes, and get thee some tasty local beefsteak or field tomatoes to make a big batch of this soup. Enjoy a bowl or two today, then freeze the rest to save for those days when you need a reminder of the sweet, vitamin-rich tomatoes, ripened in the late summer sun.
- 1 tbsp olive oil
- 1 medium white onion
- 3 – 4 cloves of garlic
- 5 large tomatoes
- 1 tsp salt
- 1 tbsp oregano
- 2 tbsp tomato paste
- 1 tbsp maple syrup (or sugar)
- 1 cup of cashews soaked overnight (or soak with 2 cups of boiling water for 30 mins)
- 1 cup of water
- 1 tsp lemon juice
- 1/2 tsp salt
- 1/2 – 1 cup of water
- Salt and pepper to taste
- Heat olive oil in a large pot
- Dice the onion and cook on medium heat for 5 mins
- Mince the garlic and add to the pot with the onion, cook for an additional 2 – 3 minutes until onion is translucent
- Dice the tomatoes and add them to the pan.
- Add salt and oregano and bring tomatoes to a simmer, cover, and let cook for 10 mins.
- Stir in tomato paste. and maple syrup, and let simmer for an additional 20 mins.
- While the soup is simmering, prepare the cashew cream. Drain most of the water from the cashews.
- In a high speed blender, blend the cashews with 1 cup of the water, 1 tsp lemon juice and 1/2 tsp of salt. Blend on high for 2 – 5 mins or until very smooth. This should make a thick looking cream. Add more water if it is still too thick – should be pourable.
- Pour the cashew cream into the the soup and pour in 1/2 cup to 1 cup of water to the soup for desired consistency.
- If you have an immersion blender and prefer a really smooth consistency, you could blend the soup at this point. If not, the tomatoes should be broken down and soft enough that the texture should be relatively smooth without blending.
- Let simmer for an additional 10 – 20 mins, or longer, on low heat, stirring occasionally to ensure that it does not burn on the bottom.
- Serve with fresh basil and a grilled cheese sandwich for the ultimate nostalgic meal.