When I was a kid I loved Campbell’s Cream of Tomato Soup, especially paired with a grilled cheese sandwich. I no longer eat Campbell’s canned soup and stopped eating dairy 9 years ago, and my stomach and skin are much happier for it. I am not saying this is the right choice for everyone, but for me, it made a significant difference. It’s amazing how you can eat something for years, without realizing the negative effect it is having on your body. My husband makes a mean smokey cheddar, using Miyoko Skinner’s Artisan Vegan Cheese book, so I usually hold off with my grilled cheese goodness until we have a batch on hand.
My Dad and Step-mom were in town for a visit last week, and I was inspired to try my hand at crafting a recipe using a batch of Slow Roasted Tomatoes I had stored in the fridge. I used cashew cream in lieu of dairy-based cream if you can’t do nuts you could instead sub 1/2 cup of sunflower seeds. The Slow Roasted Tomato recipe requires quite a bit of time, however, it is easy to pop a batch in the oven and let it do its thing while you attend to other things for the afternoon. Yes, it is time-intensive, but the flavour you get from the tomatoes, olive oil, herbs, and garlic is well worth the investment.
I have added a bit of fresh garlic to the recipe, as I am a huge fan of garlic in all forms, but the end result is not overwhelming. My husband tends to be somewhat low key in his food feedback, however even he conceded that this recipe was “Better than Campbells” which from him is high praise!
2 Tbsp olive oil
1 large onion, diced
1 large clove garlic, roughly chopped
1 large carrot, peeled and diced
2 cups diced fresh tomatoes (about 2 large)
1 batch Slow Roasted Tomatoes
4 cups vegetable broth
1 tsp sea salt
1/2 cup soaked cashews
3/4 cup water
Salt and pepper, to taste
Warm olive oil over medium heat. Add onion, garlic, carrot and a pinch of salt and Sautee until soft, about 10 minutes. Add diced tomatoes and saute for 5 more minutes. Add slow roasted tomatoes and vegetable broth along with 1 tsp sea salt. I used a bit of vegetable broth to rinse every last bit of goodness out of the mason jar I stored the slow-roasted tomatoes in, to extract every last bit of flavour. Bring everything to a boil and then lower heat, cover with a lid and simmer for 20 minutes. While the soup is simmering, add soaked cashews to a high-speed blender along with 3/4 cup water and process until smooth.