Tomato Orzo Soup with Cashew Cream
Soup season is in full swing around here and I couldn't help but share this incredible Tomato Orzo Soup with you! The Cashew Cream is optional but it certainly is a GOOD option!
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Servings: 4
Equipment
- dutch oven or large pot
- stove
- blender or food processor
Ingredients
TOMATO ORZO SOUP INGREDIENTS
- 2 tbsp olive oil
- pinch of chili flakes
- 1 small red onion diced
- 2 garlic cloves
- 1 celery stalk chopped
- 1 carrot small dice
- 2 28oz canned tomatoes crushed or whole
- ½ can water
- 1 cup full fat coconut milk
- 1 cup dried orzo gluten free if necessary
CASHEW CREAM INGREDIENTS (OPTIONAL)
- ½ cup cashews soaked
- ¼ cup water
- ½ tsp garlic powder
- pinch of salt
Instructions
TOMATO ORZO SOUP INSTRUCTIONS
- In a large Dutch oven heat olive oil and chilli flakes.
- Sauté onion, garlic, carrot and celery for several minutes. Once they start to soften, season with salt and cracked pepper.
- Pour crushed tomatoes into a pot with 1/2 can water. Stir and season again. Bring to boil and then reduce to simmer for 15 minutes.
- Add in coconut milk and continue to simmer for 5 minutes more.
- Remove from heat.
- Transfer to a high speed blender in batches (OR if you have an immersion blender use that for easier clean-up). Once puréed, place back in the pot.
- Boil water for orzo. Once boiling, salt the water and add orzo. Cook till al dente, drain and add to the soup.
- Taste for seasoning and serve.
CASHEW CREAM INSTRUCTIONS (OPTIONAL)
- To make the cream, add everything into a high speed blender and whirl till you have a smooth creamy consistency scraping down sides as needed.
- Put dollops into the soup and use the tip of a sharp knife to create fun designs. No wrong way to do it!!!
Notes
You can easily omit the orzo and add roasted chickpeas and cashew cream pictured above.
Nutrition
Nutrition Facts
Tomato Orzo Soup with Cashew Cream
Serving Size
1 serving
Amount per Serving
Calories
423
% Daily Value*
Fat
27
g
42
%
Saturated Fat
13
g
81
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
10
g
Sodium
607
mg
26
%
Potassium
418
mg
12
%
Carbohydrates
39
g
13
%
Fiber
3
g
13
%
Sugar
4
g
4
%
Protein
10
g
20
%
Vitamin A
2554
IU
51
%
Vitamin C
4
mg
5
%
Calcium
40
mg
4
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.