of cashews to be ground in 8 cups of water. I reduced the water to 4 cups which I think helps the cashews to grind into a smoother puree. I made up for the difference later by increasing tomatoes from one 28-ounce to two. I added the option of the juice of a lemon or lime as the acidity of canned tomatoes can vary and this soup needs the pop of acid to counter the richness of the cashews. I also made the chipolte optional, although I love its smokey kick here.
Blend using an immersion blender, or in batches in a blender (be very careful when blending hot liquids!), until soup is smooth. Return to pot, taste for seasoning, and add the lemon or lime juice if needed. Reheat gently, watching carefully as it's easy to scorch the bottom.
Add crushed tomatoes, diced tomatoes, vegetable stock, salt, pepper, and sugar. I made this soup back in early December, you know it has to be easy because cooking and I were not on very good terms at the time
I'm a sucker for soup. I love to make soups and I love to eat them. Some of my favorite soups include potato soup, chicken noodle, crab bisque, clam chowder, Panera Bread's Lemon Orzo Chicken, Avgo Lemono and chicken & wild rice soup
First I tried to Slow-Cooked Artichokes, Sweet Cherry Tomatoes, Thyme & Basil (heaven. This asparagus soup is so light and flavorful (and creamy even though there is no butter or cream) the crusty bread and rich melty egg are the ideal cherry on top, taking it to the full-face-in-bowl enjoyment level