Creamy Tomato Soup

Note: For best printing results, please use Google Chrome.

This is a tasty, rich creamy soup that also freezes well.

Yield: about 8 cups

Ingredients

• 1 large onion, chopped
• 1 stalk celery, chopped
• 1 medium carrot, chopped
• 1 cup of water
• 1 large can tomatoes, (796 ml/28 oz)
• ½ cup/2.5 oz raw cashews
• 2 tsp onion powder
• ¾ tsp salt, optional
• 2 cups additional water, add at the end to achieve desired consistency

Instructions

1. Add to medium sized pot the onion, celery, and carrot. Add one cup water. Cover, bring to boil, turn down heat and simmer until vegetables are tender. About 20 minutes. Or use instant pot. Manual setting, 3 minutes, quick release.
2. While hot, carefully add this mixture to a heavy duty blender like a VitaMix. Add the cashews, onion powder and salt. Blend until smooth. 
3. From the two cups of additional water add enough water to achieve your desired consistency. 
4. Serve soup hot.
5. Keep leftovers covered and in the refrigerator or freeze up to 5 months. When frozen, this soup will separate, but when it is warmed up just give it a quick whisk and it will be like fresh made.