Non Vegetarian Tomato Soup Recipes

Steps:

• Bring the cashews, 1 cup water and a pinch each of salt and pepper to a simmer in a small saucepan over medium-low heat. Simmer until softened and about 1/4 to 1/3 cup water remains, 15 to 20 minutes.
• Meanwhile, heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion and cook, stirring, until softened, 4 to 5 minutes. Add 3 cloves garlic, the thyme sprigs and a pinch each of salt and pepper; cook 30 seconds. Add the tomatoes, roasted peppers, 3 1/2 cups water, 1 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce to a rapid simmer and cook, stirring occasionally, until slightly thickened and the tomatoes are soft, 15 to 20 minutes.
• Transfer the cashews, cooking liquid and remaining 1 clove garlic to a blender (preferably high-speed) and puree until smooth, fluffy and light in color, scraping down the sides and adding water 1 tablespoon at a time as needed to blend. Transfer to a small bowl (do not rinse out the blender). Discard the thyme sprigs from the soup, then carefully blend the soup in batches until smooth. Return the soup to the pot. Whisk in about three-quarters of the cashew cream, then return the soup to a simmer and cook until slightly thickened, about 5 minutes. Season with salt and pepper.
• Divide the soup among bowls, drizzle with the remaining cashew cream (thin with a splash of water if necessary) and sprinkle with thyme leaves.

Steps:

• Preheat oven to 450.
• Strain can of tomatoes well, reserving liquid. Spread tomatoes on a wax-paper- or tinfoil-covered baking sheet.
• Drizzle 1/4 cup of extra virgin olive oil over the tomato chunks.
• Roast chunks in oven for 15 minutes, until edges are well browned and starting to caramelize.
• While tomatoes roast, dice celery, carrot, onion, and garlic.
• Pour remaining 1/2 cup olive oil into stock pot or large sauce pan, and heat on medium-low.
• Add celery, carrot, onion, and garlic and cook for 10 minutes, covered and stirring occasionally, until soft.
• Once vegetables are softened, add roasted tomatoes, butter, tomato juice, bay leaves, and chicken broth, and simmer, covered, for an additional 15-20 minutes.
• Once everything's soft and well blended, add cream and basil.
• Puree with an immersion blender or in a standing blender until smooth.

Steps:

• Heat the oil in a large pan and cook the onion for 8-10 mins until softened and starting to take on a little colour. Add the carrots, garlic, peppers and sweet potato. Cook for a further 10 mins, stirring often and taking care not to burn the garlic. Add the tomatoes, stock, herbs and 1 litre of water. Bring to a simmer. Cover and cook for 20 mins until the sweet potato is soft.
• Use a hand blender to whizz the soup until smooth. Stir in the cream and season to taste. Can be chilled for three days or frozen for up to three months.