Creamy Tomato and Basil Soup

CREAMY TOMATO AND BASIL SOUP - Inspired by THE RANCH MALIBU

Makes 4 to 6 servings

INGREDIENTS

1 Cup raw cashews, soaked in water to cover for 1 to 4 hours

¼ Cup extra-virgin olive oil

2 Medium yellow onions, finely chopped

6 Medium garlic cloves, minced

2 ½ Pounds tomatoes

1 Quart low-sodium vegetable broth

2 Bay leaves

½ Cup loosely packed fresh basil leaves, finely chopped

1 Teaspoon sea salt 

½ Teaspoon freshly ground black pepper

Drain the cashews, discarding the soaking liquid. Transfer the nuts to a blender along with 1 cup fresh water. Blend for about 1 minute, until the cashew cream is completely smooth; set aside.

In a large soup pot, heat the oil over low to medium heat. Add the onions and garlic sauté until the onions are translucent, about 10 minutes. Add the tomatoes, raise the heat slightly, and continue to cook until the onions and tomatoes are completely softened and sweet tasting, 15 to 20 minutes.

Add the broth, bay leaves, basil, salt, and pepper and cook over medium heat until the vegetables are very tender, about 30 minutes more. Remove and discard the bay leaves. Carefully transfer the hot soup to the blender, add the cashew cream (see Variations), and blend until the soup is creamy. Serve immediately.

VARIATIONS Reserve a little of the cashew cream and garnish the soup with a swirl of the cream and a sprinkle of additional finely chopped basil. And why not play with the seasonings? This soup is equally delicious made with fresh marjoram or thyme instead of the basil; ½ teaspoon paprika makes a wonderfully smoky addition.