The following is a guest article written by Alix Radford, of CuteandDelicious.com.
When the weather
gets cold, I love a rich, creamy bowl of soup. Who doesn't? It's the best. My
favorite is tomato soup, but I have to admit, I'm a little picky about it. I
like my tomato soup thick and creamy. It shouldn't have chunks, and it shouldn't
decided to try and make my own tomato soup; it seemed only logical. I was blown
away by not only how easy it was to make but how amazingly flavorful it was.
Since it is nearly as easy as heating up a can of soup and about 10,000 times
better, I don't think I'll ever go back to eating pre-made soup again.
The key to
making it so rich and creamy was cashews. I considered using some sort of soy
creamer but knew it wouldn't give it the right density or the subtle nuttiness.
definitely had seconds (and thirds). It was hearty enough to eat on its own,
but since I ate it a few nights in a row, we also had some kale and roasted
butternut squash to go along with it.
Creamy Tomato Soup1/2 cup cashews1/2 cup vegetable broth2 Tbsp. Earth Balance1 small onion, chopped2–4 cloves garlic, minced1 28-oz. can whole peeled tomatoes1/3 cup nutritional yeastSalt and pepper, to taste
It will be fairly thick, so if you like a less
robust soup, add more vegetable broth.
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