Lately, my daydreaming revolves around soft, sweet smelling, fleece-enrobed cuddly newborns, (raw) sushi, and chunky-yet-creamy, perfectly seasoned tomato florentine soup. In just about 8 weeks (maybe 6? eeek! or 10?) I’ll be able to indulge in the first two. But for the last one, there is no good reason to wait. Except for the fact that I’ve never been totally satisfied with any homemade version of tomato soup I’ve tried, and normally resort to the boxed variety at Trader Joe’s, which I even find myself doctoring up just a bit.

Smooth or chunky? I wanted the best of both worlds. Summer fresh taste? Definitely splurged on some “better” canned organic tomatoes here. And what about that velvety, creamy texture? While I do eat dairy these days, I didn’t want it anywhere near my soup. I was going for something that felt more cleansing and satisfying, and dairy doesn’t always do that for me. I had a hunch that my roasted garlic cashew cream would be perfect.

In case you’re worried about dumping a whole bunch of cashews in your soup (it’s good fat, but let’s face it, still fat), fear not. A little goes a long way.

The only objection you (or the resident dish-doer, if you’re lucky enough to have that be someone else) might have is that I’m asking you to do a lot of blending, using two different devices, to be exact. But I promise the result – in both quality and quantity – is well worth it. This is a big batch of soup that will satisfy you for a while, if you can stand to keep it around.

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Creamy Tomato & Kale Bisque

Yield: 6 servings

Partly smooth, partly chunky tomato soup loaded with vibrant kale and a secret heart-healthy ingredient for a lusciously creamy base.

Note: only half of the roasted garlic cashew cream is needed to make the soup; save the rest for drizzling on roasted veggies.


Roasted Garlic Cashew Cream
1 head garlic
Olive oil cooking spray
1 cup raw cashews
1 cup water
1/4 cup lemon juice

Olive oil cooking spray
1 cup diced yellow onion
1/2 cup finely chopped carrots
2 28oz cans organic diced tomatoes, divided
2 cups low-sodium vegetable broth
1 cup water
1 teaspoon crushed red pepper
1 tablespoon Italian seasoning blend
3/4 cup (about half batch) roasted garlic cashew cream
16oz package frozen chopped kale or spinach, thawed
kosher salt, to taste, if using salt-free tomatoes


Roasted Garlic Cashew Cream
Preheat oven to 400ºF.

Cut a small square of foil. Mist with olive oil cooking spray. Slice about 1/4" off the top of the garlic head, exposing the tops of the cloves. Place the garlic, cut side-up, on the foil and mist with more olive oil cooking spray. Wrap tightly and place on a baking sheet. Roast for 45-50 minutes. Remove and let cool.

In a high speed blender combine cashews and water and process until smooth. Unwrap the garlic and squeeze the cloves out, adding them to the blender. Add lemon juice and process again until smooth.

Heat a large soup pot over medium heat and mist with olive oil cooking spray. Cook the onion and carrot for about 5 minutes, until softened. Add 1 can of tomatoes, vegetable broth, water, crushed red pepper, and Italian seasoning. Increase heat to high and bring to a boil. Cover, reduce heat to low, and simmer for 20 minutes to blend flavors.

Uncover and turn off heat. Using an immersion blender, puree the soup until smooth. Blend in the cashew cream. Add remaining can of diced tomatoes, and chopped kale or spinach. Turn heat to medium, and simmer for about 10 minutes, until greens are tender and soup is heated through. Add salt to taste, if needed.

Nutrition Facts:

Calories 163.0
Total Fat 5.4 g
Saturated Fat 1.1 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 3.1 g
Cholesterol 0.0 mg
Sodium 523.9 mg
Potassium 578.8 mg
Total Carbohydrate 20.1 g
Dietary Fiber 5.3 g
Sugars 7.9 g
Protein 6.2 g

Cara Lyons,