A classic Polish soup, I’ve savored this dish in several restaurants in Poland— as well as the Czech Republic. Simple, yet delicious and filling, I’ve always had this soup served with curly pasta (occasionally with rice.)
This is a recipe you’ll need for the summer, when your garden goes crazy with tomatoes. While this soup is usually made with cream, I’ve swapped the cream for blended cashews.
1 lbs. ripe tomatoes
1 medium onion
1 medium leek
2 medium carrots
1 celery heart
2-3 cloves garlic
2-3 bay leaves
1/2 cup fresh basil
1 cup cashews
5 cup vegetable broth
vegan butter (I recommend Earth Balance)
salt and pepper, to taste
2 cups gluten-free pasta (uncooked)
1. Take the cashews, put them into a container and cover them with water. Let soak overnight.
2. Wash all the vegetables, then peel and dice the carrots, celery heart, leeks and onion.
3. Saute the carrots and celery in butter. When the carrots start to soften, add the leek, onion and garlic.
4. While all your veggies are sauteing, wash and core the tomatoes. (For more info, check out the Happy Hooligan’s soup recipe.)
5. Once the onions and leek are soft and translucent, add the tomatoes.
6. Add the vegetable broth (or water with a bouillon cube.) Also, add the bay leaves and fresh basil.
7. Simmer until the tomatoes get really soft and break down.
8. Take the soup off of the heat.
9. Drain the water from the cashews, and then blend the cashews with 1 cup vegetable broth. (A food processor works best, but I just used a hand blender.)
10. Add the cashews to the soup, stir, and use a hand blender to get the soup perfectly creamy and smooth. (I got this idea from the Oh She Glows cookbook.)
11. Strain the soup through a mesh sieve to catch all of the seeds. (Honestly, I skipped this step, as the seeds didn’t bother my that much.)
12. Serve over your favorite gluten-free pasta.