One of the challenges of entertaining is the many food allergies, issues, sensitivities and aversions guests can bring with them to the table. It's impossible to please everyone, but this soup goes a long way towards universal satisfaction and joy.

Cashew Tomato Soup has hippie roots but its rich and spicy creaminess makes it a favorite for many carnivores, even though it's vegan -- a fact I seldom mention, unless there's a vegan around to care. On top of that, it's a quick and simple dish that can easily be made ahead of time and reheated just before serving. But don't make it just because it's vegan-friendly and easy. Make it because it's absolutely, amazingly delicious.

Cashew Tomato Soup
serves 6-8

4 cups raw cashews
8 cups water
2 tablespoons neutral oil, such as canola
4 cups onions, medium chopped
1 cup celery, sliced
1/2 tablespoon salt
1-2 tablespoons chopped garlic
1 chipotle, chopped fine (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 coriander powder
1/4 teaspoon clove powder
1 28-oz can whole or chopped tomatoes
chopped parsley for garnish (optional)

In a blender (or using an immersion blender) blend the cashews and water until smooth. 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, add the onion, celery and salt. Sauté gently, partially covered, over medium heat. 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 emersion 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 reheat gently. When reheating, watch carefully as it's easy to scorch the bottom.

Ladle into bowls and garnish with the optional parsley.

Related: Recipe: Pumpkin Tortilla Soup

(Image: Dana)