Creamy Herb Tomato Soup

Creamy Tomato Soup.png
Creamy Tomato Soup.png

It's the ultimate Fall comfort food! Julie Hasson, cookbook author and private chef, joined us to share her recipe for a quick-to-make tomato soup.

Creamy Tomato Herb Soup

Serves 4

  • 1 28-ounce can plum tomatoes
  • 2 cups water
  • 1/2 cup raw cashews, soaked (and drained) if you don’t have a high powdered blender
  • 2 cloves garlic
  • 2-3 teaspoons vegan chicken bouillon
  • 1 1/2 teaspoons dried marjoram
  • About 6 large fresh basil leaves
  • Coarse salt, to taste
  • Freshly ground black pepper, to taste
  1. In the jar of a blender, combine tomatoes, water, cashews, garlic, and bouillon. Blend until completely smooth. Depending on the strength of your blender, this may take a few minutes.
  2. Add the dried marjoram and basil, blending only until you see little flecks of basil. Don’t over puree the soup at this point or else it may turn a bit green.
  3. Pour the tomato soup into a large saucepan. Heat the soup just until it starts to come a simmer.
  4. Remove from heat. Season with salt and pepper to taste and serve.

Copyright 2018 Julie Hasson

For more great food information and delicious recipes, visit Julie's website.