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Creamy Tomato Soup (without the cream)

A thick hearty creamy and healthy tomato soup.
Course Soup
Cuisine Italian
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 servings
Author Jaime

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 medium sweet onion (diced)
  • 3 garlic cloves (minced)
  • 1 tablespoon balsamic vinegar
  • 1 28 ounce can crushed tomatoes
  • 1 tablespoon crushed thyme
  • 3 cups vegetable broth
  • 1 cup savory cashew cream
  • 1 1/2 cups white beans
  • 3 cups baby spinach (stems removed, rough chopped)
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • kosher salt and pepper
  • 1 cup pastina or orzo

Instructions

  1. Heat up the oil in a large saucepan over medium heat. Add the onions and garlic. Saute for ten minutes. Season with a pinch of kosher salt and pepper.
  2. Add the tomato sauce, vegetable broth, balsamic vinegar, thyme, and 1 cup of the white beans. Bring to a slow boil and turn the heat down to low-medium.
  3. Carefully move the mixture to a blender and blend until smooth. Move back to the saucepan.
  4. Add the basil, the remaining beans, and the savory cashew cream.
  5. To make the savory cashew cream, soak 1/2 cup of cashews in water for at least two hours. Place into a blender with 1/2 cup of water and 1 teaspoon of balsamic vinegar. Blend until smooth.
  6. Simmer the soup for ten minutes. Check the seasoning and add salt and pepper as necessary. Add the spinach and simmer on low for another 30 minutes. Don't let the spinach become over-wilted.
  7. Separately, cook up the pastina or orzo until al dente. Add to the finished soup. Serve hot with Pecorino-Romano cheese.