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.
There’s a favorite culinary trick for making creamy, comforting soups without dairy. You simply substitute cashews for heavy cream or butter in your recipes.
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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. Just be sure to always check with your doctor before eating.
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 shrimp, cooked and peeled
*Always be 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. Keep the lid vented by removing the small window insert from the middle of the blender lid and hold a towel over the open window to prevent splattering. Always start on the lowest speed possible.
Each serving contains:
Saturated fat 3.5g