Creamy Tomato Soup (without the cream)

We Italians sure do love our tomatoes. Obviously, we love them in our spaghetti sauce. But we can eat it just as well in our soups. Enter the tomato soup … in this case Creamy Tomato Soup (without the cream). How in the world is tomato soup different from tomato sauce? Well, it is. You just thin it out by adding some vegetable broth. I decided to go with a creamy tomato soup version for this post. Except, I didn’t exactly use cream. Let’s try to keep this one on the healthier side.

There are of course come variations with this so here are some tips. You don’t have to use the cashew cream, it is added for some extra creaminess. The pureed white beans give you some creamy texture as well. You can play around with the spices of course. I am so used to adding oregano and basil to my tomatoes, that I did so again, but you don’t have to. This soup needs the pasta to be al dente, don’t over cook the pasta or the soup will feel too mushy.

This is how I make my Creamy Tomato Soup (without the cream), when I want to make a fuss with it.

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Creamy Tomato Soup (without the cream)

Prep Time

15 mins

Cook Time

1 hr

Total Time

1 hr 15 mins

 

A thick hearty creamy and healthy tomato soup.

Course: Soup

Cuisine: Italian

Servings: 8 servings

Author: Jaime

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 medium sweet onion (diced)
• 3 garlic cloves (minced)
• 1 tablespoon balsamic vinegar
• 1 28 ounce can crushed tomatoes
• 1 tablespoon crushed thyme
• 3 cups vegetable broth
• 1 cup savory cashew cream
• 1 1/2 cups white beans
• 3 cups baby spinach (stems removed, rough chopped)
• 1 teaspoon oregano
• 1 teaspoon basil
• kosher salt and pepper
• 1 cup pastina or orzo

Instructions

1. Heat up the oil in a large saucepan over medium heat. Add the onions and garlic. Saute for ten minutes. Season with a pinch of kosher salt and pepper.
2. Add the tomato sauce, vegetable broth, balsamic vinegar, thyme, and 1 cup of the white beans. Bring to a slow boil and turn the heat down to low-medium.
3. Carefully move the mixture to a blender and blend until smooth. Move back to the saucepan.
4. Add the basil, the remaining beans, and the savory cashew cream.
5. To make the savory cashew cream, soak 1/2 cup of cashews in water for at least two hours. Place into a blender with 1/2 cup of water and 1 teaspoon of balsamic vinegar. Blend until smooth.
6. Simmer the soup for ten minutes. Check the seasoning and add salt and pepper as necessary. Add the spinach and simmer on low for another 30 minutes. Don't let the spinach become over-wilted.
7. Separately, cook up the pastina or orzo until al dente. Add to the finished soup. Serve hot with Pecorino-Romano cheese.