Ingredients
Units
Scale
- 4 large beefsteak tomatoes cut in chunks
- 5 large garlic cloves roughly chopped
- 2 tbsps oil
- 1 cup sun dried tomatoes I used packed in oil & drained
- 1 cup cashews, soaked
- 3 cups vegetable broth
- 10–15 basil leaves (can use stems too)
- 1 tsp dried thyme
- 1 tsp salt
- Fresh Cracked Black Pepper
- Basil and olive oil for garnish
Instructions
- Soak cashews in boiling water for 10 mins
- Preheat a medium size pot on medium heat. Add the oil and diced onion, cook for 5-7 minutes until translucent/very slightly golden
- Add the garlic and dried thyme and cook for another 2-3 minutes until slightly golden.
- Now add the chopped tomatoes to the pot. Cook for 8-10 minutes, increasing heat to medium/high and stirring occasionally.
- In a high power blender add the cashews and 2 cups of broth, basil, sun dried tomatoes. Blend until smooth. (3 mins or more)
- Now add the chopped tomatoes from the pot. You may have to do this in segments. Blend until smooth. Add everything back into the pot. Season with additional salt and pepper if needed. Add additional broth if needed. Soup will thicken the more you cook it.
- Prep Time: 15 mins
- Cook Time: 10 mins