10 Minute Tuscan Tomato Soup
Power Food: Tomatoes
Gluten Free | Dairy Free | Soy Free
Serves 4 | Serving Size 2 cups
6 Cups vegetable stock (low sodium & Gluten free)
6 large tomatoes, sliced
1 cup sun-dried tomatoes
1 cup cashews, raw (soaked overnight)
2 cloves garlic, minced
Sea salt and pepper to taste
1/2 cup fresh basil
1 tsp. + crushed chili flakes
1/2 cup cherry tomatoes, cut in half, to garnish
4 small sprigs of parsley, to garnish
- Add all the ingredients (except the garnishes – cherry tomatoes & parsley): vegetable stock, tomatoes, sun-dried tomatoes, cashews, garlic, sea salt, basil, and chili flakes to a blender or food processor. Blend until smooth.
- Pour into a large stockpot and warm on medium OR if your high speed blender heats foods, you can just pureé in the blender until warmed. For a raw version, you can enjoy as-is without heating.
Cooks note: If you have a few more minutes to spare, roast tomatoes first by placing sliced tomatoes onto parchment lined baking sheet. Drizzle with extra virgin coconut oil (EVCO) or extra virgin olive oil (EVOO) and a sprinkle of coarse sea salt. Roast at 350°F for 10 minutes before adding into the soup. It is really worth the time, as the roasting brings out the natural flavours! For a lighter version, you can also remove the cashews or reduce them.
Calories 491 | Total Fat 55.1g | Saturated Fat 10.8g| Monounsaturated Far 30.7g | Polyunsaturated Far 9.2g | Cholesterol 0 mg | Sodium 395.3mg | Potassium 542.6mg | Total Carbohydrate 32.4g | Dietary Fiber 5.7 g | Protein 19.2 g| Natural Sugar 12.7 g | *Vitamin A 30.9% | * Magnesium 8.5% | *Vitamin C 19.8% | *Manganese 12.5%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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