Even though the weather is getting warmer, something about a warm and creamy tomato soup sounded amazing to me. I wasn't raised on tomato soup, but it still rings true as one of the top American comfort foods (and apparently it's a big comfort food in Poland, too!). Also, because the herbs in our garden are growing like crazy, this was the perfect opportunity to use up some thyme and basil. Unfortunately, my tomatoes aren't quite ready yet, so I use canned tomatoes for ease of preparation. Did you know that canned tomatoes are more highly concentrated and actually contain higher amounts of vitamin E than fresh tomatoes? They also have a little stronger taste. They worked out quite well in the recipe. I used tomatoes that had been canned with basil for an added herbiness. Mmmm. I can't get enough basil!
They say that when you crave a food, it means your body is actually craving some vitamin or mineral that you can get from that food. When it comes to tomatoes, that could be a whole range of things. Just one cup of raw tomatoes offer nearly 40% of Vitamin C, 30% of Vitamin A, 20% Vitamin K, 12% potassium and molybdenum, 11% manganese, as well as fiber, Vitamins B6 & B3, copper, magnesium, Vitamin E, phosphorus, protein, choline, and iron. When you add basil, thyme, onions, and cashew cream, you're adding a wider range of vitamins and minerals to an already healthy soup.
All in all, this soup takes about 80 minutes to make, but it's mostly downtime. Make it on a Sunday night and slurp on it for the week. The flavors get better the longer it sits!