It's been over four years since I first posted this recipe here and it was a lot of fun to revisit and retest it! I have been making Tomato Cashew Soup for several years, usually by the gallon as it was a popular menu item at the retreat center I used to cook for. It was not something we would serve everyday, but it was definitely a treat when it did appear and rarely were there leftovers.
I made a few changes this time around that I think add to the flavor. In the original, I called for 4 cups of cashews to be ground in 8 cups of water. I reduced the water to 4 cups which I think helps the cashews to grind into a smoother puree. I made up for the difference later by increasing tomatoes from one 28-ounce to two. I added the option of the juice of a lemon or lime as the acidity of canned tomatoes can vary and this soup needs the pop of acid to counter the richness of the cashews. I also made the chipolte optional, although I love its smokey kick here.
The texture of the soup is creamy, but unless you have one of those super powerful Vitamix-style blenders, it will likely have some texture from the cashews. I don't mind this but I do know someone who strains her cashew mix before adding to pot. I recommend trying the soup as-is first, as the straining may be an extra step that's not necessary for you.
This recipe can easily be divided in half or multiplied to feed the masses. Just be careful with the ground cloves when scaling up the amounts as you can go overboard there. Err on the side of less and you will be good.
This soup is delicious served with rice (brown or white) and with a vinegar-y side salad that has robust lettuces such as radicchio and arugula. Some shaved fennel would be nice, too. The garnish is optional but it really helps to top the soup with some fresh, leafy herbs to add a little color. I usually use parsley but basil would be good, too. -Dana
Cashew Tomato SoupServes 8-10
4 cups raw cashews
4 cups water
2 tablespoons neutral oil, such as canola
4 cups onions, chopped
1 cup celery, sliced
1/2 tablespoon salt
1-2 tablespoons chopped garlic
1 small chipotle, dried or in adobo (optional, or more to taste)
1 tablespoon dried basil
1 tablespoon dried dill
1 teaspoon ground fennel
1 teaspoon ground cumin
1 teaspoon curry powder
1 teaspoon ground coriander
1/4 teaspoon ground cloves
2 28-oz cans whole or chopped tomatoes
The juice from one lemon or lime
Chopped parsley or basil for garnish (optional)
In a blender (or using an immersion blender) blend the cashews and water until smooth. I find it helpful to do this in an 8-cup batter bowl, which gives me enough room to really blend the cashews with my immersion blender. A Vitamix would also be handy although a regular blender will work as well. Set aside. Don't wash your blender as you will be using it again soon.
In a large sauce pan or Dutch oven, heat the oil, and add the onion, celery and salt. Cook slowly, partially covered. Stir occasionally. When onions are soft and translucent, add the garlic and chipotle and cook until fragrant. Add remaining spices and continue to cook another minute or two.
Add tomatoes and cashew milk, and stir. Bring to a gentle simmer and cook until soup begins to thicken slightly, about 10 minutes. Blend using an immersion blender, or in batches in a blender (be very careful when blending hot liquids!), until soup is smooth. Return to pot, taste for seasoning, and add the lemon or lime juice if needed. Reheat gently, watching carefully as it's easy to scorch the bottom.
Ladle into bowls and garnish with the optional herbs.
Related: Recipe: Pumpkin Tortilla Soup