PS Creamy Tomato Soup
Chef: Caryn Dugan, STL Veg Girl
Makes: 10 Servings
Prep Time: 20 min
Cook Time: 25 min
Total Time: 45 min
INGREDIENTS
1 lg yellow onion, diced
1 ½ c celery, diced
2 t smoky paprika
1 t thyme
1 t dried basil
½ t ground pepper
½ t sea salt
3 c vegetable broth
2-20 oz cans whole San Marzano tomatoes
1-15 oz can cannellini beans, drained and rinsed
2 c sun-dried tomatoes (NOT packed in oil), diced
½ c cashews
1 c water
Pumpkin seeds
DIRECTIONS
To pre-heated soup pot, add in the onion and celery. Bring the heat down to medium-high and continually stir. If there is some sticking, add a little water to de-glaze. When the onion begins to caramelize, add in the spices. Continue to stir.
Add in the broth, next the tomatoes. Add in the tomatoes one by one and squeeze them in your hand as you drop them into the pot. Add ½ c of the beans and the sun-dried tomatoes. Stir and allow to simmer for about 20 min.
To a blender add, the remaining c of beans, the cashews and water. Begin by drizzling the water in as you want a thick cream-like consistency. Pour this into the tomato soup and either transfer ½ of the soup in batches to a blender or use an immersion blender to make a nice creamy soup that still has some chunkiness.
Garnish with raw hulled pumpkin seeds. Salt to taste.
TIP
Soup stays in refrigerator 2-3 days, frozen for one month.
Caryn Dugan is, "STL VegGirl", a prolific advocate of Whole Plant-Based Living hailing out of St. Louis, MO. In 2008, she lost her beloved dad to cancer and exactly ten weeks later, she too, was diagnosed and successfully treated for her own cancer. Caryn developed insatiable need to learn how the food we put in our body directly affects our health. During reading and researching, meeting with authors, instructors and medical experts in the field of nutrition science and health, Caryn adopted a plant-based whole food diet. The most asked question Caryn receives is, "How do I begin?". Her answer: "A Plant On Every Plate"! After years of traveling both locally and nationally to help others understand the irrefutable health benefits of a plant-based diet, Caryn opened the nation's first plant-based nutrition and culinary education center - the Center for Plant-based Living, where she holds plant-based cooking classes and programs. Share in Caryn’s healthful quest at STL Veg Girl, CPBL (Center for Plant Based Living), Facebook, Instagram, and the new PB Academy.