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60 • minutes
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6-8 • serves
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Not too hard!

Tomato & Basil Soup with Soft Cheese Swirls

5/5 (2)

Ingredients

  • Tomato Soup
  • tick1 tbsp Chantal Organics Extra Virgin Olive Oil
  • tick1 red onion, diced
  • tick4 cloves garlic, crushed
  • tick1 red capsicum, deseeded and chopped
  • tick2 cans Chantal Organics Chopped Tomatoes
  • tick1 cup water
  • tick1/4 jar Chantal Organics Tomato Paste
  • tick2 tbsp red wine vinegar
  • tick2 tbsp nutritional yeast
  • tick1 tsp paprika
  • ticksalt & pepper to season
  • tick1 handful fresh basil leaves + extra for garnish
  • Soft Cashew Cheese Swirls
  • tick1/3 cup cashews
  • tick1/4 cup warm water
  • tick1 tbsp nutritional yeast
  • tick2 tbsp lemon juice
  • tickPinch of pink Himalayan salt

instructions

  • Step 1.

    Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until it starts to soften.

  • Step 2.

    Add the crushed garlic and chopped capsicum and continue to cook until soft.

  • Step 3.

    Add the chopped tomatoes, water, tomato paste, vinegar, yeast and paprika. Stir well and season with salt and pepper. Bring to a simmer and allow to cook for 10 minutes.

  • Step 4.

    Meanwhile make the cashew cheese by combining all the ingredients in a high-speed blender until smooth. If your cashew cheese is too thick, simply add a little more water until you have the desired consistency. Chill in the fridge until required.

  • Step 5.

    Place the soup in a high-speed blender, or use a stick blender, add the basil leaves and blend until smooth.

  • Step 6.

    Pour the warm soup into serving bowls, swirl a spoonsful of soft cashew cheese over the top and finish with fresh basil leaves.

  • Step 7.

    Store any remaining soup in a sealed container in the fridge for up to 5 days or in the freezer for 2 months. Cashew cheese will keep in the fridge for up to 5 days.

Chantal Organics Products used

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Extra Virgin Olive Oil
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Chopped Tomatoes
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Tomato Paste

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