Tomato & Basil Soup with Soft Cheese Swirls
A vibrant tomato soup with hints of basil, finished off with swirls of soft, cashew cheese. For an even quicker meal idea you can substitute the cashew cheese for coconut yoghurt or your favourite store-bought soft cheese.
- Tomato Soup
- 1 tbsp Chantal Organics Extra Virgin Olive Oil
- 1 red onion, diced
- 4 cloves garlic, crushed
- 1 red capsicum, deseeded and chopped
- 2 cans Chantal Organics Chopped Tomatoes
- 1 cup water
- 1/4 jar Chantal Organics Tomato Paste
- 2 tbsp red wine vinegar
- 2 tbsp nutritional yeast
- 1 tsp paprika
- salt & pepper to season
- 1 handful fresh basil leaves + extra for garnish
- Soft Cashew Cheese Swirls
- 1/3 cup cashews
- 1/4 cup warm water
- 1 tbsp nutritional yeast
- 2 tbsp lemon juice
- Pinch of pink Himalayan salt
Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until it starts to soften.
Add the crushed garlic and chopped capsicum and continue to cook until soft.
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.
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.
Place the soup in a high-speed blender, or use a stick blender, add the basil leaves and blend until smooth.
Pour the warm soup into serving bowls, swirl a spoonsful of soft cashew cheese over the top and finish with fresh basil leaves.
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.
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