Tuscan Tomato Soup

Warm Up with Delicious Tuscan Tomato Soup! There’s nothing like a comforting bowl of soup to chase away the winter chill, especially during this festive season! If you’re looking for a recipe that’s simple yet bursting with flavor, look no further than this Tuscan Tomato Soup.

Tuscan Tomato Soup

Power Food: Tomatoes

Gluten Free | Dairy Free | Soy Free

Course Soup

Keyword Nourishing Soups

Servings 4

Calories 491

Ingredients

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

Directions

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.

Notes

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.

Nutritional Facts:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.