Creamy Tomato Basil Soup
Ingredients
- 1 red bell pepper, diced
- 1 yellow onion, diced
- 3 large carrots, sliced
- 6 cloves of garlic, minced
- 10-12 medium Roma tomatoes, quartered
- large bunch of basil
- 1/4 C fresh parsley, chopped
- salt and pepper
- 1/2 tsp crushed red pepper, more or less to taste
- 1/2 tsp dried oregano
- 4 C vegetable broth
- 1 C @foragerproject cashew milk half and half
- juice of 1 lemon
- 2 TBSP @treelinecheese scallion cheese
- @violife_foods Parmesan
- @saffronroadfood crunchy sea salt chickpeas
Preparation
Heat 2 TBSP EVOO in a large @lecreuset Dutch oven. Add in onion, carrots, red pepper, and garlic. Sauté until fragrant 3-4 minutes. Season with dried herbs, salt and pepper, and spices.
Add in tomatoes and continue to cook for another 5-10 minutes until tomatoes break down and start to pale in color.
Add in basil, parsley, and broth. Bring to a boil. Stir to combine.
Remove from heat and purée using an immersion blender until completely smooth and creamy.
Add in cashew cream. Return to heat and simmer for 10 minutes.
Stir in lemon juice and @treelinecheese cheese.
Serve topped with @violife_foods Parmesan, crunchy chick peas, and fresh basil!
