Recipe: Tomato-Basil Soup with Shrimp
Make this creamy, comforting soup without worrying about added dairy. This recipe calls for cashews rather than heavy cream or butter you typically find in similar offerings.
By: Mark Hyman, MD
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One of my favorite culinary tricks for making creamy, comforting soups without dairy is substituting cashews for heavy cream or butter in recipes. Cashews are mild in flavor and lend a creaminess that you can’t get from other nuts. They also happen to be quite hypoallergenic, which is helpful for those with tree nut allergies.
1 cup raw cashews
2 tablespoons extra-virgin olive oil
1 yellow onion, diced
4 garlic cloves, sliced
1 celery rib, diced
1 bay leaf
1 tablespoon tomato paste
1 (28-ounce) can tomato puree
1 1⁄2 cups low-sodium chicken stock
1⁄4 cup unsweetened almond milk
1⁄2 teaspoon sea salt
1⁄4 cup tightly packed fresh basil leaves, plus extra chopped basil for garnish
freshly ground black pepper
20 large cooked, peeled shrimp
Note: Always be very careful when pureeing hot liquids in a blender. The heat from the liquid can cause the pressure in the blender to build up under the lid, and when the blender is turned on, the top can blow off and your hot soup will go everywhere. Keep the lid vented by removing the small window insert from the middle of the blender lid; hold a towel over the open window to prevent splattering. Always start on the lowest speed possible.
Each serving contains:
Saturated Fat 3.5g
From the book, Eat Fat, Get Thin, by Mark Hyman, MD