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, magnesium, and vitamins A and C.
- 1⁄2 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 fire-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.