Creamy roasted tomato soup from River Cottage Light & Easy: Healthy Recipes for Every Day by Hugh Fearnley-Whittingstall

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Notes about this recipe

  • Eat Your Books

    Can substitute sunflower oil for rapeseed oil.

  • eliza on February 27, 2021

    Excellent soup! Made from frozen roasted garden tomatoes from last fall and my own chicken stock, this was very quick to make and tasted great. I used some sunflower butter instead of the cashews, and added the optional pinch of sugar. Tastes like a blast of summer.

  • Ro_ on November 06, 2019

    I loved the simplicity of this recipe: very easy to make, and it's intriguing that all the creaminess comes from the cashews. The flavour was great, and I'd definitely make it again. One note: it says it serves four, but if you're serving as a main course (which I was) it serves either two big bowls or three medium ones. My other favourite tomato soup recipe is a Jamie Oliver one, I'll have to make a batch of both sometime to compare them directly.

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