HEMP CREAM of TOMATO SOUP

Gluten free and Vegan

This soup has the perfect amount of sweetness and savory in every slurp. With just enough structure for dipping Grilled Cheese into, this comfort food redux will nourish and please. Soup has balanced acidity and tastes pleasant on the tongue. Scratch Cashew Hempseed cream replaces conventional dairy bringing Superfood nutrition and Omega fats. Easily garnish with hemp cream and pesto for a Chef's aesthetic touch.

WHY EAT HEMP?

Hempseed based foods are:

~ omega fat rich

~ 100% complete protein

~ endocannabinoid system activating

~ CBD/THC free

~ an anti-inflammatory healing ingredient

~ supportive of regenerative agriculture &

sustainable food systems

Hemp seed derived ingredients are a 100% complete plant protein source.

Learn more about Hemp as a Superfood

HEMP CREAM of TOMATO SOUP

gluten free + vegan

makes 1.5 qts

Ingredients

• 2T Olive oil

• 2T Vegan butter

• 3/4c Onion, chopped

• 2 Garlic cloves, minced

• 
  

• 2T Gluten free flour blend

• 26oz Canned Organic diced tomatoes, see note

• 3c Vegetable broth

• 
  

• 1T Maple syrup

• 1T Basil, dried or 2T Fresh basil, chiffonade

• Himalayan salt

• Fresh cracked pepper

• 
  

• 1/2c Cashew Hempseed cream, link to recipe

GARNISH:

• Cashew hempseed cream

• Fresh basil pesto or chiffonade

NOTE: Purchase Organic Tomatoes for the best flavor. Look for brands without citric acid or other added acids.

Process

1. Saute first 3 ingredients in medium sized soup pot. Add garlic when onions are glossy.

2. Make Roux: Lower heat. Stir in GF flour and continue until thickened and combined.

3. Finish Soup: Add tomatoes to roux and stir as it thickens. Add the vegetable broth 1 cup at a time. Continuously stir in between each liquid addition and allow soup to thicken each time before adding more liquid. Keep soup at a low simmer while thickening it. Do not rush this step. After soup has thickened, add all other ingredients, except cashew hempseed cream and garnishes. Add salt to taste, just a little bit, not too much.

4. Lower heat and allow to simmer for 10 minutes. Stir occasionally

5. Turn off heat.

6. Carefully puree with an immersion blender in soup pot, watching out for splattering. OR puree in batches with regular blender. Cover blender with towel and hold down lid while blending to avoid splatters or hot messes. Return to pot, if using blender.

7. Stir in cashew hempseed cream.

8. Garnish and serve

DISCLAIMER: Please credit, tag and share using @herban.kitchen or Sarah Gordon. Copyright 2023. Commercial use of recipe is restricted without permission.