CREAMY TOMATO AND CAHSEW BUTTER SOUP

A quick and comforting tomato soup that's even better served with a grilled cheese sandwich. Cashew butter gives the soup a creamy texture and a subtle sweetness that perfectly balances the acidity of the tomatoes.

INGREDIENTS

• ¼ cup olive oil, plus more for serving
• 4 whole garlic cloves, peeled
• 2 cans (796 mL each) finely chopped tomatoes (Polpa) (we use Mutti)
• 4 cups vegetable broth (we use 4 tsp Better Than Bouillon Vegetable Base dissolved in 4 cups of water)
• 1 tsp salt
• ¼ cup Cashew Butter Sea Salt
• 1 tbsp maple syrup, or more depending on the acidity of the tomatoes
• Freshly ground black pepper, to taste

INSTRUCTIONS

1. In a large pot, heat the ¼ cup of olive oil over low heat. Once it begins to shimmer, add the whole garlic cloves and cook for 2–3 minutes, until lightly golden, keeping an eye on them to prevent burning.
2. Add the chopped tomatoes, vegetable broth, and salt. Stir to combine.
3. Simmer gently over low heat, uncovered, for 30 minutes, stirring occasionally.
4. Remove the garlic cloves from the soup and transfer them to a tall container large enough to hold a generous ladleful of soup. Add one ladleful of soup and blend with an immersion blender until the garlic is completely puréed.
5. Pour the mixture back into the pot and stir well.
6. Keeping the heat low, add the cashew butter and stir until fully incorporated. Remove from heat and blend the soup directly in the pot using an immersion blender for a smoother texture.
7. Add the maple syrup and season generously with freshly ground black pepper. Taste and adjust the amount of maple syrup depending on the acidity of the tomatoes.
8. Ladle into bowls and serve hot, topped with a drizzle of olive oil and more freshly ground black pepper. Ideally, with a grilled cheese sandwich on the side.