Creamy Tomato and Red Pepper Soup

Serves 4

Ingredients

3/4 c raw cashews

Kosher salt

Freshly ground black pepper

2 T extra-virgin olive oil

1 white onion, sliced

4 cloves garlic, smashed

3-4 sprigs fresh thyme, plus leaves for topping

1 28-oz. can whole peeled San Marzano tomatoes, crushed by hand

1/2 c sliced jarred roasted red peppers

Directions

1. Bring cashews, 1 c water and a pinch each of salt and pepper to a simmer in a small saucepan over medium-low heat. Simmer until softened and about 1/4 to 1/3 cup water remains, 15-20 min.

2. Meanwhile, heat olive oil in a large pot over medium-high heat. Add onion and cook, stirring, until softened, 4-5 min. Add 3 cloves garlic, thyme sprigs, and a pinch each of salt and pepper. Cook 30 seconds. Add tomatoes, roasted peppers, 3 1/2 c water, 1 t salt and a few grinds of pepper. Bring to a boil, then reduce to a rapid simmer and cook, stirring occasionally, until slightly thickened and the tomatoes are soft, 15-20 min.

3. Transfer cashews, cooking liquid and remaining 1 clove garlic to a blender and puree until smooth, fluffy, and light in color, scraping down sides and adding water 1 T at a time as needed to blend. Transfer to a small bowl (do not rinse out the blender). Discard thyme sprigs from the soup, then carefully blend the soup in batches until smooth. Return soup to the pot. Whisk in about three-quarters of the cashew cream, then return the soup to a simmer and cook until slightly thickened, about 5 min. Season with salt and pepper. 

4. Divide the soup among bowls, drizzle with remaining cashew cream (thin with a splash of water if necessary) and sprinkle with thyme leaves.