This is a delicious filling soup that is made creamy by adding cashew cream at the end of cooking. I use tinned, sundries, pureed and fresh tomatoes for maximum tomato flavour. It’s so easy to make
Creamy smoked paprika and tomato soup
2 onions chopped
2 carrots chopped
1 stick of celery chopped
3 garlic cloves chopped
2 chopped fresh tomatoes
5 chopped sundried tomatoes
2 tins of tomatoes
1 litre of vegetable stock
2 teaspoons of smoked paprika
1 teaspoon of dried mixed herbs
splash of balsamic vinegar
splash of maple syrup
salt and pepper to taste
splash of olive oil
fresh basil
Cashew Cream
1 cup of cashews
1 and a half cups of water
Method
Fry onions, carrots and celery until soft, add herbs, all the tomatoes and cook for 5 minutes then add stock. Simmer for 10 minutes then add the rest of the ingredients, taste and season.
Cashew cream – place cashew nuts and water into a jug and microwave for 4 minutes. Allow to cool then use a hand blender to make the cream
Add most of the cashew cream to the soup saving some to decorate.
Warm through and serve adding the left over cream and some fresh basil
Oh I forgot to say that this is a vegan soup, but please don’t be put off because of it, it really is a lovely nutritious soup that all the family will love. It’s my favourite soup, I’m sure you will agree once you try it.
One more thing if you have any soup left over it makes a fabulous sauce for pasta!!
I served beetroot and apple bread vegan cheese toastie with the soup.
The cheese is made by Violife and is a good alternative to cheese, they seem to be adding to the range of cheeses which is great for vegans or anyone who wants to cut down on fat.
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