Comfort Food That Loves You Back: Cheesy CaULiflower + Potato Soup
We love partnering with great plant-based food brands, and Daiya Foods is consistently making some of the best, most innovative products on the market. From yogurts to dressings to dairy-free frozen treats, they’re got us dairy-free babes covered. That’s why I was SO excited when I heard about their new and improved Shreds. The new cheeses are made with coconut oil but have the same incredible melt, stretch and taste as dairy-based cheese and can be enjoyed hot or cold. Plus, the cheeses contain NO titanium dioxide OR carrageenan and are still a great source of calcium!
I love that Daiya Foods is passionate about keeping their products plant-based for everyone - whether they’re dairy-intolerant, allergic, plant based, or simply living a healthy lifestyle. As someone with a lot of allergies and dietary restrictions, eating Daiya is a delightfully mindless indulgence. It's comfort food with a conscience! And it's available nearly everywhere these days - in over 25,000 grocery stores across the US and Canada, including Whole Foods, Kroger, Safeway and Publix and most natural retailers, too!
This cuffing season, my friends at Daiya are reminding us that our Comfort Foods Love Us Back! Between the Daiya Loves You Back video and their new Boxes of Love - how could you NOT feel loved?! They’ll also be giving away 150 “Boxes of Love,” the same talking box featured in the digital video, to fans who share the video on social media. Out of 150 winners, three will win a year’s worth of Daiya products.
Comfort foods are named that way because it DOES feel like they love us back! And during cuffing season (the period between Thanksgiving and Christmas, when everyone wants to be ‘cuffed’ to someone, or in a romantic relationship for the holidays) we have a real tendency to feel guilty about eating the foods that make us feel good. What about instead of looking for the perfect partner relationship this season, you looked for your perfect FOOD relationship instead? One that shows up for you whenever you need it, that never lets you down and feels like a warm hug as it fills your belly. Look, we all love comfort food. But often time, comfort foods aren’t very kind in return. So, whether it’s for allergies, health, environment, or something different entirely - its’s time people finally had comfort food that loves them back!
This cuffing season, cuff yourself to something that won’t break your heart before Valentine’s Day - and allow yourself to indulge a little! Splurge on creamy ice cream, gooey Cheezy Mac, or even this Cheezy Cauliflower + Potato Soup. It’s the perfect warm, comforting dish to remind you that you are loved this Holiday season! And even better - it whips up easily AND uses Daiya’s delicious Pepper Jack Shreds to add a super cheezy flavor that screams COMFORT FOOD. Scroll down for the recipe!
INGREDIENTS: 2 tables oil or butter 2-3 cloves garlic, minced 1 medium onion, chopped 2 medium carrots, diced 1 medium-sized head of cauliflower, about 4 cups chopped 4-5 medium red potatoes, diced 1/4 cup all-purpose flour 4 cups vegetable broth 1/2 cup Daiya Pepper Jack Shreds 1/3 cup nutritional yeast 1 tablespoon lemon juice 1 1/2 teaspoons salt 1 teaspoon pepper 1 bay leaf
DIRECTIONS: In a soup pot, over medium heat, melt your butter. Add in your garlic and onion and saute about 4-5 minutes, until onions start to turn glassy. Add in the carrots, cauliflower and potatoes and stir to combine. Add in the flour, stirring to coat the vegetables. Pour in the vegetable broth, Daiya Pepper Jack Shreds, nutritional yeast, lemon juice, salt, pepper and bay leaf and bring to a boil. Lower the heat slightly and let the soup simmer for about 30 minutes, until the potatoes and cauliflower are fork-tender. Toss the bay leaf in the compost.
Remove the soup from heat, blend half in a blender or with an immersion blender in a separate container and recombine so soup has a medium-chunky texture. Serve with bread, fresh parsley, and a Box of Love!
Serves 4-6. Leftovers save well for up to a week. Enjoy!
Daiya has been an industry leader and one of the founding members of The Plant Based Foods Association, and their passion for celebrating delicious soy-, dairy-, and gluten-free foods keeps their products on the cutting edge of creating premium, plant-based alternatives. I love that they’re continuously expanding their line of better-for-you versions of comfort foods so we can keep on indulgin’ guilt-free! They’ve even recently expanded their line to include shelf-stable Cheezy Macs and Dairy-Free Dressings that are next-next-level good. Find them at your local retailer, and be sure to share the talking Boxes of Love video on YOUR social media for a chance to win a YEAR’S worth of Daiya products!!
Whether you’re sick with a fever or a broken heart, this soup is the answer. We replaced the chicken in this classic comfort food with chickpeas to give you the protein you need to help recover when you’re feeling sick, and the broth filled with fresh thyme and garlic will smell so good your sinuses will want to clear up all on their own! If you’re still heartbroken, a little ice cream probably wouldn’t hurt, either! This recipe is straight from my new cookbook, The Ultimate Vegan Cookbook! (Which, by the way, is 45% OFF today for Cyber Monday! 🙌) It made a sneak appearance in my last cookbook too - it's THAT good, guys. This soup is single-handedly the most requested sick-day recipe in our home, and it's the one dish I always make for friends and family when they need a little pick-me-up, too.
It whips up easily and tastes so much like the real thing - with no chicken at all! Still packed with protein from the chickpeas and tons of flavor from all the fresh herbs, this soup is a serious crowd-pleaser. Scroll down and let's eat!
INGREDIENTS 2 tablespoons (30 ml) olive oil 4 cloves garlic, minced 2 medium onions, chopped 4 medium carrots, thinly sliced 4 celery ribs, thinly sliced 6 - 8 sprigs fresh thyme 1 bay leaf 2 quarts (1892 ml) vegetable broth 8 ounces (227 g) whole wheat rotini noodles 1 cup (240 g) cooked chickpeas salt + pepper to taste chopped fresh parsley, garnish crackers or bread, garnish
DIRECTIONS In a cast-iron dutch oven or large soup pot, heat the coconut oil over medium heat until melted.
Add onions, carrots, celery, garlic, fresh thyme & bay leaf and sauté until veggies are softened, but not browned. Add vegetable broth and bring to a boil.
Once the soup is boiling, add the noodles and chickpeas and cook about 8 minutes, until the noodles are almost completely cooked (don’t worry, they’ll continue cooking in the water). Add salt and pepper to taste. Remove from heat and serve with freshly chopped parsley and salty crackers or bread!
TIPS Serves 6.
Leftover soup can be refrigerated up to a week or frozen indefinitely and reheated as needed.
You can sub gluten-free noodles here, if you prefer!
I know what you're thinking - GREEN kale soup?! Am I crazy?? I'm not, and I promise - this soup is kind of mind-blowingly good. Years ago at a restaurant I had a thick, green soup with a ton of spice. I doubt it was vegan, but I've been thinking about it ever since. And while I never got the secret recipe, I did do my very best to match the flavors and textures from that soup in this one. And I think I came pretty close. This creamy soup is packed with kale (so it's basically a salad, right?) and potatoes for creaminess, with a smattering of butter beans throughout and a ton of rich, smoky flavor. It tastes fantastic alongside a slice of crusty bread or topped with hemp seeds or oyster crackers for a little crunch. Alex gave this soup some pretty dirty looks before he took a bite - but he was totally pleasantly surprised! If he's a convert, I think I can make you one too. Either you're in or you're out at this point...so let's get cooking!
1 tablespoon olive or coconut oil
2 cloves garlic, minced
1 medium yellow onion, chopped
2 cups red potatoes, cut into 1-inch cubes
4 cups vegetable broth
2 teaspoons smoked paprika
1 teaspoon salt
1/4 teaspoon black pepper
2 1/2 cups cooked butter (lima) beans
3 packed cups kale, stems removed
hemp seeds, for garnish
Heat the oil in a large pot or dutch oven over medium heat. Sauté the garlic and onions together until fragrant, 3-5 minutes.
Pour in the potatoes, vegetable broth, smoked paprika, salt and pepper. Continue cooking over low-medium heat about 20-30 minutes, until the potatoes are fork tender.
Add in the beans, reserving a 1/2 cup to the side, and the kale. Stir to combine, and cook 5-10 more minutes. Remove from heat.
Blend the soup with an immersion blender or in batches in a high-speed blender until smooth. Pour in the remaining butter beans and stir. Serve immediately with a garnish of hemp seeds or crackers!
NOTES Serves 6.
Butter beans are also known as lima beans, so use whichever. You can also sub white beans here.
Leftovers last about a week in the fridge or in the freezer indefinitely.
We're in the full swing of autumn and I'm taking every chance I get to make and eat soup. I love soups of all kinds, shapes, and sizes and will put just about anything into a pot with some vegetable broth. One of my favorite cozy fall soups right now is this super easy Roasted Butternut Squash + Apple Soup. It packs a ton of flavor into a ridiculously easy recipe, and is such a great way to throw some beta carotene-rich butternut squash into your diet! We like to use tart green apples, but you can use whatever apples you have on hand. We also like to blend the soup to an ultra velvety texture in our blender, but keeping some chunks in it is great if that's your style, too. It tastes great paired with naan or crusty bread and a sprinkle of toasted pepitas and nutmeg. Make a batch for dinner tonight or pour it into a thermos and take it for lunch at work all week long. Let's get cooking!
1 teaspoon coconut oil
1 - 3 lb. butternut squash, peeled, deseeded and cut into 1 inch cubes
1 tablespoon coconut oil
2 small yellow onions, chopped 2 cloves garlic, minced
2 medium carrots, sliced
2 celery stalks, sliced 2 tart green apples (any apples work though), cored and chopped
4 cups vegetable broth or water
1 teaspoon salt
1/2 teaspoon pepper
pinch of nutmeg
toasted pepitas, garnish (optional)
sprinkle of nutmeg, garnish (optional)
Preheat oven to 400 degrees. Peel and cut butternut squash into 1 inch cubes and place on the parchment paper-lined baking sheet. Drizzle with 1 teaspoon coconut oil and a sprinkle of salt + pepper and bake for about 30 minutes, flipping halfway through. Set aside to cool.
While squash roasts, heat 1 tablespoon of coconut oil over medium heat in a large pot or dutch oven. Sauté onions and garlic about 5 minutes, until they because fragrant and softened. Toss in carrots and celery and sauté together with the garlic and onions another 2-3 minutes. Toss in apples, vegetable broth and spices and bring to a boil.
Reduce heat, cover, and simmer for 30 minutes.
Remove from heat, toss in roasted squash, and blend using an immersion blender or (for extra creamy soup) a high-speed blender. Blend in batches, if needed. Pour blended soup back into the pot and serve immediately with toasted pepitas and a sprinkle of nutmeg for garnish. Saves well in the fridge for about a week, and freezes indefinitely. Enjoy!
Don't have butternut squash? Substitute any type of squash you like, or use sweet potatoes!
One of the first recipes I ever made when I decided to try being a vegan was a tortilla soup from 'How It All Vegan'. Its a super simple combo of canned tomatoes, veggie broth, onions, spices and a hearty sprinkle of tortilla chips- very user friendly for a new vegan. Alex loved it. It may just have been the thing that convinced him that this whole 'no meat' thing wasn't so bad after all- he jumped on the vegan train just a few months after I did. And having a vegan partner makes life in our house very harmonious and very delicious. Especially when you get to sit down and enjoy a meal like this with your ridiculously good looking boyfriend after!
This soup is a step-up from the stuff I was making way back then for sure, and takes less than an hour from start to finish. I added lots of onions, bell peppers, and fresh lime juice, plus the new Chick Seitan from Upton's Naturals. This stuff is amazing! It looks like chicken, it tastes like chicken (I mean I think- I haven't eaten chicken in years), and the texture would be great fried up and served with mashed potatoes or baked into pot pies- but also in this tortilla soup! It adds a great meaty texture and flavor to the soup and really makes it a meal. It's delicious! You can find the Upton's Chick Seitan anywhere their products are sold or you can order it online. But if you're avoiding gluten, ditch the faux meat and just enjoy a delicious, veggie-loaded tortilla soup. Let's do this!
1 tablespoon oil
4 cloves garlic, minced
1 large onion, diced
1 large bell pepper, diced
2 medium tomatoes, diced
4 cups vegetable broth
2 limes, freshly juiced (about 1/3 cup juice)
1 bay leaf
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon cayenne
1/2 teaspoon smoked paprika
1/2 package (4 ounces) of Upton's Chick Seitan
tortilla chips + cilantro, for garnish
In a large pot heat oil over medium heat. Sauté garlic, onion, and peppers until softened. Add in tomatoes, veggie broth, lime juice, bay leaf, spices, and Chick Seitan and simmer, stirring occasionally, for 30-40 minutes. When ready, serve with tortilla chips and freshly chopped cilantro. Makes 4-6 servings, and keeps about a week in the fridge. Enjoy!
I'm big on comfort food. Growing up my favorite food was mashed potatoes with gravy, and I ate them as often as I could. Lucky for me, I grew up in a state where some counties took the month of September off from school to harvest potatoes! They were on the table 5 nights a week, and I just learned to love 'em. I try to eat more of a variety of a color palette now, but I still LOVE comfort foods. And this week, I've been feeling pretty under the weather. As a nanny, I get sick nearly every time the little ones do, no matter how much vitamin C I've consumed, and this week I went down hard. Some combination of tummy trouble/ chills/ sore throat + an awful cough had me down and all I wanted was a warm, creamy, cheesy bowl of soup to make me feel better. This soup is perfect. The carrots and celery add great flavor and the potatoes keep it creamy, and the addition of cayenne kicks it up just a bit. Just serve with fresh parsley, a bit of crusty bread, & a Netflix marathon and call it an afternoon.
1 tablespoon coconut oil
2 garlic cloves, minced
1 medium onion, chopped
2 stalks celery, thinly sliced
2 medium carrots, thinly sliced
3 small potatoes, cut into small cubes
2 heads broccoli florets with stems removed (about 4 cups), chopped
3 cups vegetable broth
2 tablespoons nutritional yeast
1/4 teaspoon cayenne pepper
1/4 teaspoon each salt & pepper
1 cup vegan cheese (we used Blode Kuh's White Cheddar, but any cheeze capable of melting should work here!)
2 tablespoons fresh parsley, chopped
In a large pot, heat oil over medium heat. Sauté garlic with onions, celery, and carrots in a mirepoix until they begin to soften. Add potatoes and broccoli florets and sauté all together for a few minutes, stirring occasionally. Add in vegetable broth, nutritional yeast, cayenne pepper, salt, and pepper and cook over medium heat for about 20 minutes, or until potatoes are fork tender. Remove from heat, add the cheese, and blend with an immersion blender or in a regular blender in batches to desired creaminess. We like to leave some chunks! Stir in the freshly chopped parsley, then serve. Makes 6-8 servings, and lasts up to a week in the fridge. Freeze for long-term saving. Enjoy!
I make the BEST chili. Alex and I voted, and thats what we decided. I mean it! There were a few years when we started dating that we were pretty poor and could really only afford to buy bulk rice and beans and occasionally some veggies. Spices are cheap enough, so chili became our meal of choice. Sometimes it seemed like there were weeks when all we ate was chili scooped form a huge dutch oven for breakfast, lunch, and dinner. But that was okay! We bonded, we lost some weight, and we learned to really appreciate good food. There have lots of variations of this recipe depending on what we have in the fridge and in our wallets, but this is my favorite, most adaptable version.
It's full of veggies and three different kinds of beans, kicked up with cumin, chili powder, and spicy serrano peppers. It's yummiest with a squeeze of lime and some cilantro, and tastes great scooped up with salty tortilla chips. Let's eat!
INGREDIENTS: 1 tablespoon coconut oil
4 cloves garlic, minced
2 medium onions, chopped 3 bell peppers, diced into 1/2 inch pieces
2 serrano peppers, diced 2 medium sweet potatoes, cubed 2-15 ounce cans diced tomatoes 1-6 ounce can tomato paste 1-15 ounce can kidney beans (about 2 cups) 1-15 ounce can pinto beans (about 2 cups) 1-15 ounce can black beans (about 2 cups)
1 can vegan refried beans (optional-for a thicker chili)
2 teaspoons cumin
1 teaspoon chili powder
1/2 teaspoon cayenne pepper 1/2 teaspoon himalayan pink salt
In a large pot or dutch oven melt oil over medium heat. Sauté garlic, onion, and peppers (bell & serrano) until soft, about 5 minutes. Add in the sweet potatoes and cook about 5 more minutes, stirring occasionally. Pour in the diced tomatoes and paste, plus all the beans- including refried if you're using them. Stir to combine. Add spices and simmer over medium heat 20-30 minutes, or until sweet potatoes are fork-tender and chili has thickened. (If you want to add water or vegetable broth to make the soup less thick, feel free to add up to 1 cup at this point.) Remove from heat and serve with a squeeze of lime and cilantro or fresh avocado slices. Leftovers can be refrigerated and reheated as needed for up to a week. Makes 4-6 servings. Enjoy!
We've gotten a lot of snow here, lately. Last week left us with just under a foot, and last nights storm added a cool 6-8 inches more. I don't mind cleaning off the car, shoveling the walk, or even driving in it...but I hate being cold. I mean really, really cold. For instance, lately I can feel my nose hairs freeze every time I breathe in through my runny nose. And the other morning, on our trip to get a Christmas tree, Alex's beard froze. Yep, froze. Did I mention that the first day of "winter" is December 21st? I think Maine got a jump start this year. And while I do love all the cute winter accessories (hats, gloves, scarves, funky boots), I don't love that they're mandatory. The only good thing about below freezing temperatures is all the warm comfort food. And my favorite comfort food is soup.
I have my beautiful friend Maggie to thank for the recipe inspiration. She made me a similar dish on our last girls date (where we made these adorable 2 Ingredient Christmas Ornaments), and I immediately loved it. For such a simple broth it is incredibly rich in flavor, blending sweet cinnamon with spicy cumin. Packed with protein from the chickpeas and vitamins A & K from the freshly spinach, this soup is a powerhouse of nutrients and good for you ingredients. But the best part? It'll warm you up from the inside out and keep you content all day.
1 tablespoon coconut oil
1 large onion, diced
2 cloves of garlic, minced
3 -15 ounce cans of chickpeas, or about 6 cups cooked chickpeas, drained
1-15 ounce can (about 2 cups) of diced tomatoes
4 cups vegetable broth
1 teaspoon cinnamon
1 teaspoon cumin
1 teaspoon paprika
1/4 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon pepper
3 packed cups fresh, roughly chopped spinach
drizzle of extra virgin olive oil, optional
In a soup pot, melt the coconut oil on medium heat. Add onions and garlic and saute about 5-7 minutes, until onions are softened and slightly translucent. Add the chickpeas, tomatoes, vegetable broth and spices. Stir to combine, and simmer on low heat for about 40 minutes. While simmering, wash your fresh spinach and roughly chop it into bite-sized pieces with a knife. When 40 minutes is up, taste a test bite and check the tenderness of the chickpeas. They should be soft, with a slight toothiness when bitten. If they're still a little firm, throw the soup on for another 10 minutes to soften them up. Once the soup is ready to be served, add spinach and stir, letting the heat wilt the spinach. Serve immediately with a drizzle of extra virgin olive oil. Serves 6-8.
*Tip: If you throw all the spinach in and don't eat it all, don't fret. The soup can be refrigerated and the spinach will still taste great, it just will have lost its bright green color and be considerably softer. Whenever I re-heat this soup, I throw in another handful of fresh spinach to give it a little more body. Enjoy!
I have been insanely busy this week. I picked up a waitressing job for the summer at a very busy seafood-selling, on-the-ocean location. I'm not complaining- I like both ocean views and big tippers very much, but I have been missing spending time in the kitchen. And on weeks like this, when I don't have a lot of time (or a lot of money until payday), we always make Potato Leek Soup. It is a recipe so cheap and easy to make it should be on any college kids repertoire. Its my favorite recipe when I'm short on time and money.
It is so simple. You're gonna love it.
This recipe is loosely based on Julia Child's original recipe for Cream of Leek and Potato soup. I've been reading her biography, Dearie, and have become a little obsessed. I can even do a pretty good warbly-voiced impersonation.
The woman was a master and she was right to pair these two delicious vegetables together. When blended they make a giant bowl of creamy, mashed potato-like soup with just enough salt to bring out the flavor of the potatoes.
I love making this soup in large batches for family events or just to keep in the fridge and reheat as leftovers.
As Julia would say, only 5 ingredients to make this soup 'positively delectable!'
2 tablespoons vegan butter or oil
4 cups potatoes, roughly chopped
4 cups leeks, sliced and chopped
6 cups water
2 teaspoons sea salt
First wash your veggies well. Cut the dark green ends and the roots off of the leeks. [Compost 'em or save the bottoms to re-plant and grow your own leeks!]
Slice the leeks lengthwise, then roughly chop them to break them up a little.
Cut the potatoes into about 1/2 inch chunks. Set aside.
In a medium sized soup pot, melt the butter until it is warm and has coated the bottom of the pan. Add chopped leeks and cook about 6-10 minutes, until softened and slightly glassy. Add the chopped potatoes, cooking for about 10 more minutes on medium heat until the leeks are softened and the potatoes just slightly softened. [Don't overcook the leeks- if they turn brown they are burnt and taste a little funky in the soup.]
Add the 6 cups of water and 2 teaspoons of salt and let cook on low to medium heat for about 30 minutes, until the potatoes are soft and the soup starts smelling delicious.
Using an immersion blender or a plain old blender like we do, blend the soup in batches until it is creamy and uniform in texture. You can leave some un-blended if you'd like some chunks in your soup.
Serve with crusty bread and top with a little fresh parsley, if desired.
Tips: *If you don't have enough leeks, you can sub up to half of the leeks for onions. It will mildly change the flavor but is still quite good!
*You can sub in vegetable broth for the water in this recipe but it give the soup a slightly darker tint. If you do use vegetable broth, omit the additional salt.
*I prefer using unpeeled potatoes because it preserves the nutrients and frankly, I'm too lazy to peel the potatoes. If you want a shimmery white soup, go ahead and peel 'em.
*This soup is wildly versatile; try adding in other veggies if you like (I like adding carrots and celery) or other spices. A bit of smoked paprika really takes this soup to the next level.
I was never a traditional tomato soup fan. Like watered down tomato paste, it is bland and flavorless. Sort of like a warm bloody mary without all of the other fun additions. My family feels similarly. Last week, when I told them I had actually come up with a tomato soup recipe that I not only liked, but was proud of, they were skeptical. I got a lot of heavy sighs and disgruntled looks.
They always underestimate me.
I needed to prove them wrong. I needed to know if my soup passed the test.
I watched expectantly as spoons were lifted to mouths; smiles and second bites...to their own surprise, they loved it. I knew they would.
Unlike Campbells cans, this soup is loaded with fresh vegetables, flavorful herbs and a secret ingredient- my homemade cashew cream!
It adds a richness in texture and slight nutty flavor that brings this soup from average to excellent. Its simple to prepare and even easier to re-heat later.
Tastes best alongside a gooey grilled cheese sandwich.
As you already know, eating more veggies is a good thing. Tomatoes especially are a powerhouse food. And while you may already know that tomatoes are fat-free, low in calories, and high in nutrient value, you may not have known that tomatoes are full of beta carotene, which give skin a natural, healthy glow; they are rich in vitamin K, lycopene, and calcium to help build strong bones; tomatoes are a natural source of chromium- great for balancing blood sugar levels, and they are high in cartenoids and bioflavenoids, which are natural anti-inflammatories.
Plus, because we're talking health: both tomatoes and cashews are high in fiber; tomatoes are also very water dense. The combination of the two makes this soup a little more filling than most- helping you to eat smaller portions of more healthful foods.
Summer is coming, and cutting back on belly fat is something we all want.
Exercising regularly and eating healthy, nutrient-rich meals like this is the way to do it.
2 1/2 lbs. tomatoes
6 cloves garlic
2 medium yellow onions
4 T. earth balance or olive oil
1 quart (4 c.) vegetable broth (or water)
2 bay leaves
1/2 cup fresh basil, chopped
1 tsp. salt
1/2 tsp. pepper
1 cup soaked raw cashews
1 cup water
Cashew Cream: Soak 1 cup cashews in warm water for 1-4 hours. Drain cashews, pour into a blender, and add one cup water. Blend until consistency is creamy and no cashew chunks remain. Set aside.
Tomato Soup: Wash, weigh, and chop tomatoes. Set aside.
In a large soup pot, melt butter. Add chopped onions and garlic, and sautee about 8 minutes, until onions are glassy but not carmelized. Add tomatoes and continue to cook until onions and tomatoes are completely softened, about 15-20 minutes.
Add vegetable broth, bay leaves, basil, salt and pepper and cook on medium heat for about 30 minutes, until the smell of garlic and basil are wafting through the air. Remove the bay leaves and toss ‘em in the compost. Pour the cashew cream into the pot, and using a regular or immersion blender, blend the soup until creamy, usually about 20 seconds in my vitamix.
Serve immediately while warm, or simmer on low heat until ready to serve. Garnish with roasted cherry tomatoes, a drizzle of cashew cream, or fresh basil leaves.
Keeps in the fridge for about a week. Makes great leftovers!