Healthy Test Kitchen

Yield: 8-12 servings

 

Ingredients

1 onion

1 cup carrots

1 cup celery

4 cups zuchinni

2 28 oz tomatoes

4 cups broth

5 cloves garlic

1 tsp thyme

2 bay leaves

3/4 cup cashews

1 cup water

 

Instructions

1. Cover cashews with water and soak for a few hours.

2. Sautee onion, carrots, celery, and zuchini for 10 minutes. (Onion should be translucent and vegetables should be soft.)

3. Stir in garlic, thyme, bay leaves, and salt. Cook 1-2 minutes.

4. Add tomatoes and broth. Bring to boil. Reduce heat and simmer 20 minutes.

5. Remove bay leaves. Blend with an immersion blender.

6. Rinse cashews. Blend with 1 cup of fresh water. Pour into soup.

 

Inspired by The Conscientious Eater

 

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Notes: Tastes like tomato soup without the cashews. (Don't taste the zucchini.) The immersion blender doesn't get it as smooth as I would have liked.

 

Notes 2: Tastes just like tomato soup. Would be good with grilled cheese.