Cream of Sun-dried Tomato Soup

Posted on January 28, 2012


It’s raw!  It’s vegan!  It’s soup!  And, despite being neither raw foodies (at least not all the time), nor vegans, my husband I found this dish both yummy and filling.  It’s creamy, savory, and pairs well with toast.


  • 2/3 cup raw cashews
  • 14-18 (depending on size) sun-dried or dehydrated tomatoes
  • 1 clove raw garlic
  • 2 Tbsp unfiltered apple cider vinegar
  • 6 leaves fresh basil (1 tsp dried)
  • 2 Tbsp extra virgin olive oil
  • 1 1/2 cups filtered water, plus more for soaking
  • sea salt to taste


You will need two cereal bowls, one for the cashews and another for the tomatoes.  In one bowl combine the tomatoes, basil, vinegar, and garlic (cut into small chunks).  Add 1 cup of filtered water, cover loosely and set aside.  In the second bowl combine cashews and enough water to submerge completely.  If you prefer measuring to eyeballing, add about twice as much water as you have nuts.  Cover and set aside.  Let both dishes soak for at least four hours, longer is fine.  To save time I suggest putting everything together just before bed, or before you head to work (or whatever else you do during the day) depending on whether you want it ready for lunch or dinner.

Note: It’s very important that you soak the raw ingredients before blending them.  The tomatoes must be soaked to improve their blend-ability, and to improve the overall flavor.  Cashews must be soaked to improve their texture, and to draw out the enzyme inhibitors which can affect digestion.  (These inhibitors keep the seeds from sprouting before conditions are right.)  This is also why you need to soak the cashews and tomatoes in two separate dishes, in one you are creating a flavorful broth, in the other you are drawing out something that needs to be discarded.

Assembling the Soup:

When your ingredients have had a good long soak, and you are ready for soup, the first step is to rinse your cashews.  Carefully drain out the water in the soaking bowl and rinse with 4-5 changes of water, or until all the cloudiness disappears.  Drain off the last change of water and throw the cashews into the blender.  Now pour in the whole bowl of tomatoes, including the soaking liquid.  Finally, add 2Tbsps of olive oil and the remaining 1/2 cup of filtered water.  Blend the soup for a full minute on your blender’s lowest setting until things start to break down.  Move up through the settings allowing at least thirty seconds on each. When you reach your blenders highest setting turn it off, scrape down the sides, and then run it one more time at full-speed until the soup is smooth.  Serve immediately for a slightly warm soup (try adding a chili pepper for more heat when it’s cold out). If you’re looking for a cool summer snack, chill for two hours before serving a top with a few fresh basil leaves.

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Posted in: Cooking, Recipes