This is a perfect recipe to always have on hand when you need something quick and you don’t have “anything to eat.” You can even soak the cashews and cook the beans and keep them in the freezer for a few months at a time to be at the ready. This soup is great all year long, wonderful hot or cold and can be adjusted to have more spice should you wish!
Pantry Party Tomato Soup
- ½ cup / 75g cashews soaked for at least 4 hours
- 2 Tbsp. expeller-pressed coconut oil or ghee
- 2 medium yellow onions diced
- 1-2 tsp. fine salt divided
- pinch each dried thyme and oregano
- 4 cloves garlic minced
- 28 oz / 796ml can whole or diced tomatoes
- 2 Tbsp. tomato paste
- 3-4 cups / 750ml-1L vegetable broth as needed
- 1 ½ cups / 250g cooked butter beans about 1 can
- 3 Tbsp. nutritional yeast
- 2 tsp. balsamic vinegar
- freshly cracked black pepper to taste
- fried mustard seeds, optional
- Melt the cooking fat in a medium stockpot over medium heat. Add the diced onions and salt, stir well to coat, and let cook stirring every so often, until the onions have softened and are beginning to caramelize – approximately 10 minutes. Add the thyme and oregano, and garlic, stir well to coat, cook for 2 minutes.
- Add the canned tomatoes, tomato paste, 3 cups / 750ml vegetable broth, and butter beans. Bring to a boil, reduce to simmer, and cook for 5-10 minutes. Carefully transfer the soup to a blender (or use an immersion blender). Add the soaked and drained cashews, nutritional yeast, balsamic, and cracked black pepper. Blend on high until completely smooth (this may take a few minutes, but the creamy consistency is the beauty of this soup, keep blending!). Add more vegetable broth or water, as needed.
- Serve with toasted sourdough, a drizzle of olive oil. I added fried mustard seeds to my bowl, yum. Say thank you and enjoy.