Creamy No-Cream Tomato Soup {Gluten-Free, Dairy-Free}

Ingredients

• 2 tablespoons olive oil
• 1 large sweet onion (chopped)
• 1/4 cup gluten-free all-purpose flour
• 2 tablespoons tomato paste
• 2 28 oz cans whole San Marzano Tomatoes
• 2-3 cups chicken stock (or vegetable stock)
• 1 bay leaf
• 1-2 teaspoons brown sugar
• 1/2 teaspoon baking soda (cuts the acidity of the tomatoes)
• salt and pepper to taste
• 1/2 cup raw unsalted cashews
• 1/2 cup chicken stock (or vegetable stock)
• (or you can use 1 cup of full-fat coconut milk)

Instructions

1. 1

   Heat a large dutch oven over medium heat. Add the olive oil and onion, and cook until softened, 5-7 minutes.

2. 2

   Add the gluten-free flour and tomato paste, cook for 2 minutes while stirring.

3. 3

   Pour in the tomatoes and stock. Scrape any flour/onion bits from the bottom of the pan and stir to combine.

4. 4

   Add the bay leaf along with 1/2 teaspoon each of salt and pepper and bring to a simmer. Reduce the heat to low and simmer for 10-20 minutes.

5. 5

   MAKE THE CASHEW CREAM: Meanwhile, combine the cashews and stock a high-speed blender. Blend until smooth and creamy.

6. 6

   Remove the soup from the heat. Discard the bay leaf. Working in batches, add the soup the blender with the cashew cream and puree in batches until smooth. (Alternatively, you can puree the soup using an immersion blender, then stir in the cashew cream.)

7. 7

   Add the sugar and baking soda, then season to taste with salt and pepper. Add more stock to thin if necessary. Enjoy!