Spicy Tomato and Cashew Bisque

We did a little informal focus group on our Facebook page about the types of recipes y'all would like to see included in our (!) next book. We heard you loud and clear. Luckily, what you want is pretty much exactly how we're cooking now. Among the repeated themes were the call for simple, creative meals made from whole foods. Many of you wanted more dairy-free recipes that are still hearty and delicious.

This soup is one of those things that we'd just whip up and never put out there because it seems simple, but I think there are some solid ideas here that are worth talking about. This is a great, simple tomato soup recipe made with fresh carrots, onions, and celery. The creaminess of the soup comes from cashews, not dairy. It's delicious and wholesome, and it packs a good bit of protein. So, enjoy -- and keep an eye out for new, creative, and healthy recipes from The Chubby Vegetarian!

Spicy Tomato and Cashew Bisque

1 tablespoon olive oil
1 onion (diced)
2 carrots (diced)
2 celery (diced)
3 cloves crushed garlic
1 teaspoon coriander
1/2 teaspoon crushed red pepper
1 28 ounce can fire roasted tomatoes
3-4 cups vegetable broth
1 heaping cup roasted cashews
Kosher salt and cracked black pepper (to taste)
Sriracha and chives (to garnish)

In a large soup pot or dutch oven over medium-hight heat, add the olive oil and the onion, carrot, celery, and garlic. Cook, stirring often until vegetables have softened and are staring to brown, about 8 minutes. Add the corriander and crushed red pepper and cook for another minute. Add the tomatoes, broth, and cashews. Reduce to a simmer, cover and cook for 10 to 15 minutes or until vegetables are soft. Using an immersion blender, blend soup until smooth; this may take a few minutes. Alternately, use a food processor, but be careful --blending hot soup can be dangerous. 

Taste and add salt and pepper to taste. Serve soup garnished with Sriracha (if you want a little more heat) and chopped chives. (Makes 4 servings.)