Ingredients
Scale
- 2 tablespoons olive oil
- 2 onions, chopped
- 2 celery stalks, chopped
- 1 tablespoon thyme
- 2 cloves garlic, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 (28-ounce) cans no-salt-added diced tomatoes
- 3/4 cup raw cashews
- 2 tablespoons tomato paste
- 2 slices whole wheat bread
- 2 ounces cheddar cheese, thinly sliced
- 1 teaspoon butter
Instructions
- Heat the oil in a large pot over medium heat. Add the onions, celery, thyme, garlic, salt and pepper and cook, stirring occasionally, until softened, about 5 minutes. Stir in the tomatoes with their juice, 1 1/2 cups of water, the cashews, and tomato paste. Bring to a boil, then lower the heat to medium-low and simmer, stirring occasionally, until the soup begins to thicken, about 20 minutes. Allow to cool slightly, for about 15 minutes, then puree in 3 batches until smooth, transferring the puree to a pot or storage container as it is pureed.
- To continue, reheat the soup in a pot over medium heat until it comes to a simmer.
- As the soup is cooking, spread butter on each slice of bread. Place butter side of bread down in a small pan, layer with cheese, then place the other slice of bread on top (butter side facing up). Cook until golden brown on each side and cheese has melted. Cut into small squares.
- Pour soup into bowl and top with mini grilled cheese “croutons”.
Notes
Creamy Tomato Soup recipe by Ellie Krieger’s You Have It Made cookbook.
