Quick and Spicy Tomato Soup with Tangy Tortillas

3 servings

Quick and Spicy Tomato Soup with Tangy Tortillas

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Say goodbye to that runny tomato soup your mom made you eat with grilled cheese and say hello to my new tomato soup in town! Rich, creamy and thick, this Cashew Tomato Soup is everything you want in a hearty meal and will only take you 10 minutes to make! We love to whip this soup up on a cooler day, after hikes, or when we just need a quick, but filling, dinner!

Fun fact: This is the one meal I can make anytime, anywhere and Andrew is 100% down to eat it, no hesitations. If that's not a winner of a recipe, I don't know what is!

Ingredients

Tomato Soup

1 can italian stewed tomatoes (will say seasoned with basil, oregano and garlic on the can)
1 can fire roasted tomatoes
1 1/2 cups raw cashews*
1/2 cup vegetable stock
1 TBSP dried basil
1 tsp+ red pepper flake
Several GOOD shakes of salt and pepper to your tasting ( I like a lot of pepper and a good amount of salt to bring out the flavor)

Tangy Tortillas

Tortillas of your choosing (I eat corn while Andrew loves a good flour tortilla)
Plain Chevre Goat Cheese

Instructions

Add everything into a high speed blender and blend until all the cashews are pulverized. Consistancy will be thick and creamy and color will be a lighter pink.
Taste and season with more spice if desired, and blend again if necessary.
Pour into a medium sized pot and heat over medium heat, stirring so the bottom won't burn. Alternatively, pour into bowls, place in microwave, cover and heat for up to 2 mins.
Serve and enjoy with warmed tortillas, spread heavily with Chevre Goat's Cheese! - Bread or crackers are also a great option.