When it comes to traditional dishes, like tomato soup for example, it’s tricky to tweak the classic recipes that have proven to be successful over time. This recipe, however, is an exception to the rule. This creamy version is light, calling for water rather than sodium-rich stock, and full of flavor. The cashews in this dish take place of heavy cream, which is a common ingredient in most cream-based soups. For a protein boost, top each bowl with a handful of crunchy puffed quinoa. And since you’re already doing things a little differently here, ditch the grilled cheese sandwich and pair this soup with a slice of vegan spinach-hempseed pesto toast.
3 leeks, peeled and chopped
2 garlic cloves, thinly sliced
2 28-oz. cans whole tomatoes
1/4 cup Vitacost Organic Cashews
1 red pepper, chopped
2 carrots, chopped
1 tsp. dried thyme
1 tsp. cane sugar, optional
Kosher salt, to taste
Freshly ground black pepper, to taste
I Heart Keenwah Truffle Sea Salt Quinoa Puffs
- In soup pot with 2 tablespoons olive oil, cook leeks and garlic cloves until browned.
- Add tomatoes, cashews, red pepper, carrots, cane sugar and 5 cups water. Boil on medium heat for 30 minutes.
- Transfer to blender in small batches and purée until smooth. Return to cooking pot and cook for 10 more minutes.
- Mix in thyme, salt, pepper and a generous pour of olive oil.
- Ladle into bowls, garnish with quinoa puffs and serve.