in a jiffy tomato soup

Tomato soup from a can used to be one of my favorite foods while growing up. My dad would add a spoonful of butter to make it especially creamy, and I would top it with lots of pepper and shredded cheese, to boot. This soup is just as quick and creamy as the canned stuff, but way better for you. From start to finish, you can have a big mug of this soup in your hands in less than fifteen minutes

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Step 1

1. Combine all the ingredients in a large pot. 2. Bring to a boil, then simmer, covered, over low heat for 10 minutes. 3. Allow to cool until safe to handle, then use an immersion blender or transfer to a countertop blender and puree until smooth. For a nut-free version, use white beans instead of cashews, and soy milk or rice milk instead of the almond milk.