Remember Campbell's Cream of Tomato Soup? Sure was one of our staples when I grew up. This recipe sort of reminds me of it, only way better, of course!
Cream of Tomato Soup
2 cups tomatoes
2 cups red peppers
1/2 cup almonds or cashews, soaked
Juice of 1/2 large lime
1 tsp miso
Salt to taste
Fresh or dried basil (optional)
Water until desired consistency is reached
Blend until smooth, then taste. If it seems too acidic, add a little sweetener.
If desired, gently warm up on the stove, stirring constantly.
THIS IS JUST WHAT THE DOCTOR ORDERED .
im gonna make a batch of almond milk in morning because it seems that when i let the ground up almonds soak a while the milk taste better , them im gonna add rest ingredients when get home from work . the almond - tomato - avacado combo sounds so perfect .
I got my Blendtec today (woo hoo!) and made this soup for dinner. It was amazing! This soup is a million times better than the runny, salty stuff that comes from a can. I stirred in some dried basil and chives after blending.
I've tried making raw soups before, and even though the flavors were fine, the texture was always a little gritty and funky. Having a high speed blender makes all the difference, and this yummy bowl of warm soup totally hit the spot.