The Mirepoix, a staple from french cuisine, is the foundation to many soups, stews, and sauces. It consists of onions, carrots, and celery. This trinity, when cooked down, creates a great aromatic background for dishes. As the temperature drops, all I want is soup, so this week we made a vegan tomato soup that gets it’s creaminess from cashews and white beans. This is a great and easy recipe, adapted from Love and Lemons, that’s perfect for using up the last of the seasons tomatoes. Try it alongside the green tomato grilled cheese from last week for dinner!
Creamy Vegan Tomato Soup
1 onion, diced
2 large carrots (or 3-4 small), chopped
3-4 stocks of celery, chopped
4 cups of fresh tomatoes (0r 1 28 oz can of tomatoes), diced
2 cups vegetable stock
2-3 sprigs of thyme
dry white wine
1) Heat 1 tbsp olive oil in a pot.
2) Add the onions and cook for a couple of minutes. Then add the carrots and cook until they begin to soften (about 8 minutes). Add the celery and cook for another couple of minutes.
3) Add the tomatoes and cook for another 8 minutes until they have cooked down a bit.
4) Add a splash of wine and cook for a minute. Add the cashews, white beans, stock, and thyme. Cook for another 20 minutes.
5) Remove tyme sprigs from the pan. Transfer soup to a blender, and blend in batches (or use an immersion blender in the pot if you have one). Season with salt and pepper to taste.