Creamy Tomato Soup - dairy free, gluten free, soy free
28 ounces of roasted tomatoes, canned (organic and BPA-free can if possible - Eden Foods sells them in a glass jar)
2 shallots chopped or 1 small sweet onion chopped3 cloves of garlic (use a garlic press so you get all the antioxidant packed juices)
1 1/2 cups vegetable broth or water (homemade broth packs a yummy punch)
1 Tbsp extra virgin olive oil (optional)
1 cup of soaked cashews (for about 2 hours)
¼ cup of nutritional yeast (optional)
salt + pepper to taste
½ head of cauliflower
1 tbsp of chickpea soy free miso added just before blending
In your heated soup pot add olive oil and shallots, cooking until soft. Toss in crushed garlic heating for about a minute. Add in tomatoes, veggie broth, cauliflower & cashews - if you soaked your cashews rinse and strain them. Cover and cook on medium low for about 20 minutes. Once your tomatoes are cooked pour everything into a blender or food processor, adding in the miso & nutritional yeast. Blend on high until creamy and smooth. Return to your pot and simmer for 5 minutes and serve hot.
*You can skip the nuts if you have a nut allergy the recipe will still be super yummy! The miso is a live culture and will be not serve as a probiotic if boiled - only simmer.