Creamy Tomato Soup with Cashew Crunch
Silky tomato soup built from canned tomatoes, butter, and cream in under 20 minutes. Top with toasted cashews and whole cherry tomatoes for a textural contrast that makes it feel restaurant-worthy.
- Total time
- 18 min
- Servings
- 4
- Calories
- 280
- Protein
- 4g
comfortcozyamericanvegetariancreamycrunchyweeknightcomfort-food-night
Ingredients
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 can canned tomatoes (28 oz can)
- ¾ cup cream
- ½ cup roasted cashews, roughly chopped
- 1 cup cherry tomatoes, halved
Instructions
- 1
Melt butter in a medium pot over medium heat.
- 2
Add minced garlic and cook for 60 seconds until fragrant.
- 3
Pour in the canned tomatoes and simmer for 8 minutes.
- 4
Blend the soup with an immersion blender until smooth.
- 5
Stir in cream and season with salt and pepper to taste.
- 6
Serve hot and top with cashews and cherry tomatoes.
Tools you’ll need
- medium saucepan
- immersion blender
- wooden spoon
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
