During winter we tend to eat/drink soup a lot. Therefore I’m always in my kitchen planning new recipes for us to try and share with you. The other night I served this soup to my husband Howard and son Ted. It was very gratefully received. I told Howard I was going to name the soup ‘cheesy tomato soup’. Howard thought it tasted more like cream of tomato by a certain company. So I decided to name the soup ‘creamy tomato soup’ instead. We loved it and we hope you will too. Below is a video and recipe for you.
Do you think it tastes creamy or cheesy? Let me know in the comments below are please don’t forget to like and follow me.
Equipment
- Small bowl
- Bowl
- Sharp knife
- Chopping board
- Slow cooker
- Tablespoon
- Teaspoon
- Stirring spoon
- Blender
Ingredients
- Onion x 1
- Carrot x 1
- Celery x 1 stick
- Tinned tomatoes x 2
- Vegetable stock, chicken stock or bone broth x 200ml
- Dried cannellini beans x 200g or 2 400g tins
- Cashew nuts x 100g
- Milk x enough to cover the nuts
- Nutritional yeast x 2 heaped tbsps
- Tomato puree x 2 tbsp
- Tamari x 2 tbsp
- Dried Oregano x 1 – 2 stalks or dried x 1 tsp
- Salt and pepper to taste
Method
- Pour the milk over the cashew nuts and put them in the fridge to soak overnight.
- Soak the cannellini beans overnight.
- Drain the beans through a colander and rinse them well.
- Add the beans to a large saucepan and cover the beans with water and then 2 inches above that as well.
- Put baking powder and salt into the water and turn the heat onto high.
- Boil the beans for at least 20 mins.
- When they start to soften remove from the heat.
- Pour through the colander and rinse.
- Set aside.
- Peel and roughly chop the onions.
- Peel the carrot and slice and dice into small pieces.
- Slice the celery into 1/2 centimetre pieces.
- Then add these to the slow cooker.
- Add in the tinned tomatoes and stock or bone broth and stir these ingredients together.
- Next add in the cooked cannellini beans, tahini, tomato puree,dried oregano to the pot.
- Season with salt and pepper to taste.
- Stir all the ingredients around in the pot until everything is well mixed together.
- Turn the slow cooker on low for 5 – 6 hours or on high for 2 – 3 hours.
- An hour before the end of cooking time, turn the slow cooker off and leave the soup to cool.
- Once it has cooled add it into the food processor.
- Put in the cashew nuts and nutritional yeast at this point too.
- The process may need to be done in two batches as the food processor may not be big enough for all the soup.
- Use the measuring jug if necessary.
- Put the soup back into the slow cooker and keep on ‘keep warm’ until ready to serve.
- Finally, serve with bread or wraps and enjoy.
Creamy Tomato Soup was a warming soup we enjoyed on a cold winter’s night. It was very easy to prepare and cook. All the ingredients in this meal are freezable so it could be made into a double batch. Plus it makes tasty leftovers for lunch the next day too. However you decide to eat/drink this soup, as always, please enjoy. Thank you xxx
Googies Kitchen Life 