Love this soup, hot or cold. A great source of vitamin C, antioxidants, and also gets rid of those ugly free radicals in your blood stream. Remember ..."The redder the better". Think deep colorful foods.
Ingredients:
1 tbsp. Olive oil (or vegetable broth for non oil recipe)
1 diced onion
2 cloves of garlic, minced.
½ cup raw soaked cashews ( soak in water for 4-6 hrs)
2 cups Vegetable broth
3-4 tsp. tomato paste
1 can whole tomatoes w/ juice
¼ cup oil packed of sun dried tomatoes, drained.
½-1 tsp. dried oregano
¼ tsp. fine grain salt
½ tsp. ground pepper
Instructions
Heat Olive oil (or broth) in Large saucepan, add the onion, garlic and sauté for 5-6 minutes until translucent.
In a blender, combine the soaked cashews and the broth and blend on high speed until creamy and smooth. Add the garlic-onion mixture, tomatoes and their juices, sun-dried tomatoes, and tomato paste and blend on high until smooth.
Pour the tomato mixture into the saucepan in which you cooked the onions and set the pan over medium-high heat. Bring the mixture to a simmer, then stir in the oregano, salt, pepper, and thyme, all to taste.
Gently simmer over medium heat, uncovered, for 20 to 30 minutes, until the flavors have developed.
Chill if a cool soup is desired.
You can thin this out with some more veggie broth if needed.
