Recipe by LuAnn Bermeo, author of Amazing Meals 1 and 2. For information, find Amazing Meals on Facebook or email: firstname.lastname@example.org
This soup gets its creaminess from cashews, not milk! This homemade version contains less than half the sodium of commercially prepared soup. If necessary, the sodium can be further adjusted by reducing or eliminating the added salt.
2 (15oz cans) diced or whole tomatoes
3 cups water
2/3 cup raw cashews, rinsed & drained
3 Tbsp cornstarch or potato flour
2 Tbsp agave nectar
1 tsp salt (or to taste)
1 tsp onion powder
1/2 tsp basil
1/8 tsp allspice
Dash pepper (optional)
ACCOMPANIMENT (optional): Saltine crackers
In a blender, combine all the ingredients, blend for 2 minutes or until smooth. Pour the mixture into a saucepan and cook over medium-high heat until it bubbles and thickens, stirring often. If necessary, reblend after cooking for complete smoothness. Serve hot with saltine crackers if desired.