Simplicity paired with clean ingredients is everything. Only three whole-food ingredients are needed to make this rich, nourishing soup.
My Sicilian grandmother’s “secret” tomato sauce always started with roasting the garlic to bring out a sweet, caramelized flavor and buttery texture. By using this technique, we can impart those complex flavors and characteristics to this soup. We roast the tomatoes as well to enhance their natural sweetness and earthy, rustic elements.
Not only is this soup incredibly simple, but it is delicious hot or cold! Make a big batch and store it in mason jars in your refrigerator for on the go snacks, school lunches and a perfect packed lunch for work! Pour a bowl and enjoy.
Ingredients:
7 cloves garlic (peeled)
2 large heirloom tomatoes
2 cups cashew milk (or any other nut milk)
Optional: Homemade Cashew Milk
2 cups purified water
⅓ cup cashews
Garnish: Extra virgin olive oil, fresh herbs or microgreens and Himalayan sea salt, freshly ground pepper
Preparation:
Pre-heat oven to 350. Peel garlic and place in a sheet of foil. Drizzle extra virgin olive oil, Himalayan sea salt and pepper on garlic and wrap the foil around it, creating a sealed pouch. Bake for 35 minutes.
Place the tomatoes in foil. Drizzle extra virgin olive oil, Himalayan sea salt and pepper on the top of the tomatoes and wrap the foil around it. Bake for 15 minutes.
On the stove, heat 2 cups of cashew milk. Add the roasted garlic and tomatoes and let simmer for 15 minutes. Transfer all to a blender, or use an immersion blender and puree until smooth.
If using a Vitamix, or other high speed blender, make homemade cashew milk by combining 2 cups of purified water and ⅓ cup cashews and blend on high for 2 minutes. No need to strain. You can add in the tomatoes and garlic directly to the cashew milk in the blender. Blend on high for 3-5 minutes to heat the soup directly in the Vitamix! No more mess!
Garnish with extra virgin olive oil, fresh herbs or microgreens and Himalayan sea salt.
