Garden Tomato Soup With Cashew Walnut Cream Recipe 445

Steps:

• In a pot, or sauté pan, sauté the carrots, celery and garlic in oil (or veggie broth) until soft. Add the basil, oregano, thyme and smoked paprika and cook a few more minutes. At this point you can transfer the mix to a crock pot. Then add the rest of the ingredients and cook on low for 6-7 hours. If cooking in the pot, add the rest of the ingredients into the pot, bring to a simmer, and cook covered on low for 2 hours. Once done (either way you cook), use an immersion blender to puree the soup. You can also do it slowly in a regular food processor, blender or high speed blender but be careful to let it cool a bit. When the soup is pureed, add in the cream sauce and mix well. Taste and add more salt, pepper, or paprika if needed. Cook 10-20 more minutes and serve! (directions for cashew walnut cream sauce)Soak the nuts for at least two hours in a bowl of water, make sure the water covers them completely since they puff up while soaking. Put nuts and about ½ cup of the soaking water in a blender, food processor or high speed blender with the salt and pepper. Blend until smooth and creamy, add more salt/pepper to get to desired taste. Also add more water to get to desired consistency.

Steps:

• In a large saucepan, saute the celery, onion, carrot and green pepper in butter until tender. Add 4 cups broth, tomatoes, sugar, curry, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. , In small bowl, stir flour and remaining broth until smooth. Gradually stir into tomato mixture; bring to a boil. Cook and stir until thickened and bubbly, about 2 minutes.

Steps:

• Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.
• Add the cream to the soup and process it through a food mill into a bowl, discarding only the dry pulp that's left. Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons.

Steps:

• In a stockpot, over medium heat, combine the tomatoes, onion, cloves and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat and run the mixture through a food mill into a large bowl, or pan. Discard any stuff left over in the food mill.
• In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt, and adjust to taste.

Steps:

• Whisk together all the ingredients except the tomato wedges. Add the tomatoes and toss to coat. Allow to marinate at room temperature for a couple of hours, stirring every now and then. Serve with lots of bread to soak up all the yummy marinade. Enjoy!