Cream of Tomato Soup with Rosemary and Basil
Serves 6-8 (appx 10c soup)
2 tbsp EVOO
2 cups onion, sliced
6 cloves garlic, minced, divided
1 cup carrot, diced
2 28oz cans diced tomato
2 sprigs each rosemary and thyme
3 cups vegetable stock (preferably homemade)
1/2 cup basil, chiffonade
1/2 cup parsley, minced
1 1/2 cup cashew pieces, soaked overnight
In a heavy-bottomed stock pot, heat olive oil until shimmering. Add onion, half the garlic, carrot and toss, cook 6-10 minutes until vegetables have softened.
Add tomato, herb sprigs and vegetable stock - bring to a simmer and cook 15-18 minutes, until tomatoes have broken down somewhat and herbs are very fragrant. Remove herb sprigs and stir in remaining garlic. Remove from heat and stir in basil and parsley. Remove 3 cups soup to a blender. Drain cashews and add to blender. Blend on high for several minutes, until texture is creamy and shiny. Return to pot with the rest of the soup, stir to mix, and serve hot, topped with pesto.