There really is nothing more comforting than a warm cup of creamy tomato soup. The creaminess in this recipe comes from cashews full of brain-fortifying unsaturated fats, vitamin E (a powerful antioxidant), and zinc and copper (minerals needed for many enzymatic reactions in the brain).
The other ingredients further boost the power of this soup: onions, carrots, tomatoes, and thyme are great sources of iron, copper, and magnesium, and bay leaf is rich in vitamins A, B, and C.
- ½ cup cashews, soaked for at least 4 hours or overnight
- 1 tablespoon EVOO
- 1 medium onion, chopped
- 1 celery stalk, chopped
- 1 medium carrot, chopped
- 4 garlic cloves, chopped or smashed
- 1⁄8 teaspoon sea salt
- 5 cups low-sodium vegetable broth
- 1 15-ounce can fi re-roasted tomatoes
- 1 15-ounce can diced tomatoes
- 2 to 3 sprigs of thyme
- 1 bay leaf
- Juice of half a lemon, about 2 teaspoons
- Finely chopped parsley for garnish
- Soak cashews at least 4 hours before you plan to make the dish, or if short on time, pour boiling water on the cashews and cover the container with a lid for 30 minutes. The longer the cashews are soaked, the creamier they will be.
- Place a stockpot over low-medium heat. Add the EVOO and heat for a minute. Add onions, celery, carrots, garlic, and sea salt, and cook for 15 minutes while stirring frequently to prevent burning.
- Add the broth and cook for 10 minutes, until the mixture starts boiling. Add tomatoes, thyme, and bay leaf.
- Raise the heat to bring soup to a boil and then reduce heat and simmer for 40 minutes.
- Remove the bay leaf and thyme sprigs. Working in batches, transfer the soup into a blender with the soaked cashews (use small batches for a regular blender, covering the lid with a towel to prevent hot liquid from spilling out), and blend on high for 2 to 3 minutes (to make it very smooth).
- Pour the soup back into the pot and warm. Add the lemon juice and adjust salt and pepper to taste. Ladle into soup bowl. Garnish with parsley.