Creamy Tomato Zucchini Soup

Creamy Tomato Zucchini Soup

Creamy Tomato Zucchini Soup


2 Medium Zucchini 

1/4 of Medium Onion

Fresh Thyme 

Can of Diced Tomatoes 

Can of Northern Beans

Small can of Tomato Sauce

3/4 cups of Raw Organic Cashews

4 cloves of Garlic

1 tsp of Dill

1 tsp of Thyme

@bragglivefoodproducts Amino Acids (optional)

1 tsp Ground Turmeric (optional)

Salt & Pepper

1/2 cup of water or Unsweetened Nut Milk


1. Cover the Cashews with enough hot water to generously cover them and set aside while you prepare the rest of the recipe

2. Coat the Zucchini and Onion with a little bit of Olive Oil, Fresh chopped Thyme, Salt & Pepper and Roast them at 375 for 30 minutes

3. Sauté the Garlic, Spices, Tomatoes and Northern Beans

4. When ready, add the roasted Zucchini and Onion to the soup mixture and cook together

5. Blend the Cashews in their water until completely creamy and add to the tomato mixture along with the can of Tomato Sauce

6. Using an immersion blender (a regular blender works just fine) blend the soup until to the desired consistency .You can add the 1/2 cup of water or nutmilk here to help thin out the soup

7. Re-season with Salt and Pepper if necessary and let simmer for about 10 minutes