Well, it's been almost a year since I've last written a post. I guess email and quick facebook posts to my Sweat Check page has done the job. But it's time to get this thing re-booted!!!
Today. Is. National. Grilled. Cheese. Day. What??? Did you even know? So on behalf of such a spectacular holiday I made the most bad ass healthy, easy cream of tomato soup tonight without the saturated fat of the cream. No milk at all actually. Vegan and wouldn't even know it! If the hubs and the kids like it, it passes the "we will make this again test." So if you like Tomato soup with your grilled cheese, give this recipe a shot.
1 Tbsp olive oil
1 small to medium sweet onion chopped up
2 large garlic cloves minced
1/2 cup raw cashews, soaked for at least 2 hours. (just put cashews in a bowl, cover with water and then drain when ready to use)
2 cups low sodium veggie broth
6-8 medium sized tomatoes chopped up
1/4 cup oil-packed sun dried tomatoes, drained
3 to 4 Tbsp tomato paste
1 tsp. dried oregano
1 tsp. fine grain sea salt
1/2 tsp or more of freshly ground pepper
1/2 tsp dried thyme
*In a large saucepan heat the olive oil over medium and saute onion and garlic for 5 or so minutes or until onion is soft and translucent.
*In a blender combine the soaked cashews and the broth and blend on high speed until creamy and smooth. Add garlic/onion mixture, tomatoes, sun dried tomatoes, tomato paste and blend on high until smooth.
*Pour tomato mixture into the saucepan in which you cooked the onions and garlic and set the pan over medium-high heat. Bring mixture to simmer and then stir in oregano, salt, pepper, thyme, all to taste. I love oregano and thyme so I added more.
*Let simmer at least 20-30 minutes until flavors really develop
** And lastly dip your grilled cheese into this goodness and celebrate a very special holiday any day of the week! :)
