Tomato Soup with Cheese Croutons

Tomato Soup with Cheese Croutons

Serves: 2 Cups
Tomato Soup with Cheese Croutons
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  • ½ cup soaked cashews
  • ½ cup water
  • 2 (14-ounce) cans whole tomatoes
  • 7 garlic cloves, peeled and crushed
  • Olive oil, for frying
  • 1 onion, finely diced
  • 1 carrot
  • 1 tbsp tomato purée
  • 2 cups vegetable stock
  • Croutons:
  • 1 French Baguette
  • 1 tbsp olive oil
  • ½ cup cheddar cheese


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1. Soak the cashew in hot water for 1 hour, drain and rinse 2. Into a blender, add soaked cashew and water and blend until creamy. Set aside. 3. In a large saucepan over a medium heat, warm olive oil. Add onion and cook, stirring occasionally, for about 10 minutes until softened. Add the tomato purée and carrot and cook for 2 minutes. Pour in vegetable stock and simmer for 10 to 15 minutes. 4. Add the can tomato and cook for another 10 minutes. Into a blender, combine tomato mixture and blend until smooth. Ladle into serving bowls and swirl cashew cream on each. 5. Add cheese croutons and fresh basil Croutons- 1. Cut the Baguette in Half 2. Brush with olive oil 3. Add cheddar cheese on top 4. Place in the oven under broil for 5 minutes