Cashew Creem Tomato Soup
Cookbook
Page 169
Cuisine: North American
Course: Soups and Stews
cashews
soup
tomatoes
vegan
Reviews
1 reviews,
average rating 4.0 / 5
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This is exactly what I wanted to eat! A creamy, tomato soup with a touch of heat.
The recipe specified soaking the cashews for 4 to 8 hours but I didn't feel like waiting so I only soaked them for about 40 minutes while the soup was simmering. It was just enough time to soften them slightly and they added a lovely texture to the soup.
I also accidentally added 2 tablespoons of maple syrup instead of 2 teaspoons so I increased the amount of tomatoes to balance out the sweetness.
2 comment(s)
Queezle_Sister
· 14 years ago
That sounds so good! I've only played around a bit with cashew cream, but have really enjoyed it. What an interesting idea to put it into tomato soup!
Leeka
· 14 years ago
The soup tasted even better the day after and the cashew cream adds the perfect creamy texture.