Tomato Soup with Cheese Croutons

Tomato Soup with Cheese Croutons

Serves: 2 Cups
Tomato Soup with Cheese Croutons


  • 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
  • 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.


  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.