Daily Special: Farmstand Tomato Soup

Farmstand Tomato Soup by Julia Simon, Nourish
Makes 9 cups or 4 servings 
  • 2 tbsp extra virgin olive oil 
  • 1 cup Vidalia or white onion, sliced      
  • 2 ribs celery, minced   
  • 4 cloves garlic, minced    
  • 1 28oz can diced, canned tomato with juice          
  • 2 /12 cups fresh heirloom tomato, cored and chopped 
  • 2 sprigs each, fresh rosemary and thyme                     
  • 2 1/2 cups vegetable stock, preferably homemade 
  • 6 tbsp basil, minced     
  • 1/2 tbsp parsley, minced 
  • 1 cup raw cashews, soaked overnight           
  • salt and pepper to taste 
  1. Heat olive oil in a 3-quart dutch oven or medium pot over medium heat, add onion, celery and garlic and sautee 5-8 minutes, until vegetables soften. 
  2. Add diced and fresh tomato, rosemary and thyme, and vegetable stock, and bring to a simmer. 
  3. Cook 15 minutes and remove herbs. 
  4. Stir in freshly minced parsley and basil, cook 2-3 minutes more. 
  5. Remove soup from heat. 
  6. Transfer 2 cups of soup to a glass blender, add drained, soaked cashews, and blend (carefully!) until smooth.
  7. Add creamy puree to the rest of the soup and stir to mix.
  8. Season to taste with salt and pepper. Serve hot.
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