Okay, first things first: I am NOT a cook. I’m not a food blog- I think that will be obvious in a bit. I simply found this recipe that seemed fairly simple on Pinterest, tried it, and really I’m just putting this in my blog so that I can go back later and remember how DELICIOUS it was. Also, I wanted to remind myself that I can try new things and succeed. Shoutout to the main blogger who has about a million more recipes I’m going to tackle during this quarantine situation: www.watchwhatueat.com. If you want to see the original recipe, go give her some love— I put the link to the recipe I followed at the bottom of this post.
A few notes: I use a Vitamin for this recipe, which made the soup piping hot, but if you don’t have one a normal blender should be fine. You’ll just have to stick the soup in a pot and warm it after you blend.
Also, scale the garlic to your taste, whatever you don’t eat, refrigerate for later. Here we go!
This soup took about 5 minutes to prep for and 40 minutes to cook.
It makes enough to eat 6 good sized bowls.
Here’s what you need:
- 6 large tomatoes on the vine
- 1 medium onion
- 1 bulb of garlic (in a bulb or just the individual cloves— you’ll use about half of it if you love garlic)
- 1 full tbsp thyme
- 1/4 c cashew nuts
- 1/2 c almond milk (or low-fat milk)
- 1 c vegetable broth
- 1/4 tsp cayenne pepper (honestly, this is what the recipe says, but I would use less if I could turn back “thyme”, lol)
- 1 tbsp olive oil (again, that’s what the recipe called for. I could drink olive oil, so I just drizzle straight out of the bottle)
Let’s Get Started: 1. Preheat the oven to 400F 2. Cut tomatoes in halves and the onion into quarters and place on a baking sheet facing cut side up. 3. place the clove of garlic on the baking sheet. If it’s in a bulb, cut the top off to expose the cloves. 4. sprinkle thyme, salt, and pepper 5. drizzle the olive oil EVERYWHERE (like, on the pan, of course, but it’s also great for putting on your skin before bed- that’s another blog post). 6. Bake everything for about 30-40 minutes, or until the edges of the onion, garlic, and tomatoes start to caramelize (Caramelize means they brown up and look crispy, not burnt, and shiny at the same time) 7. Add roasted to tomatoes, onions, and a few garlic cloves to the blender. Then, add the cashew nuts, milk, cayenne pepper, and vegetable broth and blend until it’s a smooth consistency. (* if you’re using a Vitamix, there’s a soup option- use that*) 8. If you didn’t use a Vitamix, put the soup into a medium pot and warm it up. Ta-da!
Enjoy- don't say I never gave you anything.