Nothing says comfort and home like a warm bowl of soup, even in the summer! I first fell in love with the power of the nut cream when I was a vegan several years ago. I longed for my old favorites like cream of mushroom, broccoli, etc… so I learned how to substitute a quick homemade nut cream for cream. It is so creamy and delicious that you can even win over die-hard dairy enthusiasts! This soup is a winner for a great creamy soup to serve with a vegetarian or meat meal while still being kosher!
- 2 tablespoons olive oil
- 2 tablespoons Earth Balance margarine (non-hydrogenated)
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 6 garlic cloves, crushed or chopped
- 1/3 cup dry white wine
- 2 boxes Imagine brand “no chicken broth” or 8 cups water
- 2 heaping tablespoons Osem brand parve chicken “natural” bouillon powder (add 1 more tablespoon, if using water)
- 4 sprigs fresh thyme (do not cut)
- 6 basil leaves
- 2 bay leaves
- 2 large onions, diced
- 8 medium-large tomatoes, diced
- sea salt and freshly black ground pepper to taste
- pinch white pepper
- 2 teaspoons raw, or regular, sugar
- 1 box Pomi brand diced tomatoes (do not strain the juice)
- 2 cups or more, if needed, homemade cashew cream
- home-made garlic basil croutons for garnish
- 1 handful parsley, chopped for garnish
Tie basil, thyme and bay leaves together with butcher’s twine and set aside.
Sauté onion, carrot and celery with Earth Balance and olive oil over a medium-low heat until softened and slightly caramelized; add garlic and sauté an additional 2 minutes.
Add broth, bouillon powder, wine, tomatoes, bay leaves, basil and thyme. Bring mixture to a boil stirring gently, reducing heat to a low simmer. Simmer for about 20-30 minutes over low heat. Remove thyme, basil and bay leaves.
Add cashew or almond cream, salt and pepper to taste. Mix well.
Garnish right before serving in each individual’s bowl with croutons and a sprinkle of parsley.
Garlic basil croutons: (omit croutons for paleo, and for gluten-free use gluten-free bread)
- 2 small whole-grain or white baguettes, or ciabatta bread, cut into small squares
- 1/3 cup extra virgin olive oil
- 1 handful fresh basil, chopped
- 4-6 garlic cloves, crushed or finely chopped
- 1/2 teaspoon paprika
- sea salt and freshly ground pepper to taste
Gently mix ingredients. Bake on half-sheet pan in an oven preheated to 350 degrees until light golden in color and just crispy.
Homemade Cashew or Almond Cream:
- 2 cups raw whole cashews (for almond cream use raw blanched/peeled almonds)
- purified water to cover
Rinse the cashews with cool water. Place in the fridge overnight in a bowl, covered with purified water, then covered with plastic wrap. Refrigerate overnight.
Drain water, rinse again, then place in a powerful blender. Drain water, rinse again, then place in a powerful blender, (Vitamix), covered with purified water about 1 inch above the nuts. Blend until smooth. You can use this cream for many dishes. Save covered cream in refrigerator for about a week, or freeze for later use.
Serves 10-12 (you can freeze half for another meal)
*Parve (non-dairy)
- 2 tablespoons olive oil
- 2 tablespoons Earth Balance margarine (non-hydrogenated)
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 6 garlic cloves, crushed or chopped
- ⅓ cup dry white wine
- 2 boxes Imagine brand “no chicken broth” or 8 cups water
- 2 heaping tablespoons Osem brand parve chicken “natural” bouillon powder (add 1 more tablespoon, if using water)
- 4 sprigs fresh thyme (do not cut)
- 6 basil leaves
- 2 bay leaves
- 2 large onions, diced
- 8 medium-large tomatoes, diced
- sea salt and freshly black ground pepper to taste
- pinch white pepper
- 2 teaspoons raw, or regular, sugar
- 1 box Pomi brand diced tomatoes (do not strain the juice)
- 2 cups or more, if needed, homemade cashew cream
- home-made garlic basil croutons for garnish
- 1 handful parsley, chopped for garnish
- Garlic basil croutons:
- 2 small whole-grain or white baguettes, or ciabatta bread, cut into small squares
- ⅓ cup extra virgin olive oil
- 1 handful fresh basil, chopped
- 4-6 garlic cloves, crushed or finely chopped
- ½ teaspoon paprika
- sea salt and freshly ground pepper to taste
- Garlic basil croutons:
- Gently mix ingredients. Bake on half-sheet pan in an oven preheated to 350 degrees until light golden in color and just crispy.
- Homemade Cashew or Almond Cream:
- Rinse the cashews with cool water. Place in the fridge overnight in a bowl, covered with purified water, then covered with plastic wrap. Refrigerate overnight.
- Drain water, rinse again, then place in a powerful blender. Drain water, rinse again, then place in a powerful blender, (Vitamix), covered with purified water about 1 inch above the nuts. Blend until smooth. You can use this cream for many dishes. Save covered cream in refrigerator for about a week, or freeze for later use.
- Tie basil, thyme and bay leaves together with butcher’s twine and set aside.
- Sauté onion, carrot and celery with Earth Balance and olive oil over a medium-low heat until softened and slightly caramelized; add garlic and sauté an additional 2 minutes.
- Add broth, bouillon powder, wine, tomatoes, bay leaves, basil and thyme. Bring mixture to a boil stirring gently, reducing heat to a low simmer. Simmer for about 20-30 minutes over low heat. Remove thyme, basil and bay leaves.
- Add cashew or almond cream, salt and pepper to taste. Mix well.
- Garnish right before serving in each individual’s bowl with croutons and a sprinkle of parsley.
This is delicious! Making it with cashew cream makes it so much healthier too. You’d never guess that it wasn’t cream! I’m so happy to know about this!
Yummy and so healthy! “Cream” made from raw cashews is delicious!
You’d never know it wasn’t dairy.
And the garlic basil croutons are sooo tasty! No more packaged croutons for me. We’ve been eating the extra croutons for a delightful snack.