Creamy Tomato Soup



2 Tbsp rice bran oil or grapeseed oil


1 large onion, chopped


1 stalk of celery, roughly chopped


1 small carrot, roughly chopped


2 cloves garlic, chopped or crushed


3 x 12 oz. (400 g) cans tomatoes


2 cups hot water


½ tsp salt


1 Tbsp honey or date puree


½ tsp mixed herbs


1 cup raw cashews


1 cup cold water






Sauté onion, carrot, celery and garlic in oil until onion is clear.


Add all remaining ingredients except nuts and cold water. Bring to the boil and simmer for 20 minutes.


Allow to cool slightly, and then blend well with a stick blender.


Blend together cashews and cold water to make a cashew cream and stir into soup.


Makes 7 cups.


From: The Revive Café Cookbook series by Jeremy Dixon

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