228-oz. cansWhole Tomatoes substitute 3 cups of fresh whole tomatoessubstitute 3 cups of fresh whole tomatoes
2cupsChicken Brothsubstitute 2 cups of Vegetable Broth if you prefer
1smallOnionchopped
2stalksCelerychopped
3clovesGarlicminced
2tablespoonsMixed Seasoning SpiceI use Mrs. Dash Original Blend, Salt-Free
1teaspoondried Thyme
1teaspoondried Parsley
½teaspoondried Basil
½teaspoondried Oregano
1Bay Leaf
Sea Salt to taste
½cupraw Cashewsalternative: create a roux with 4 tablespoons of whole wheat flour & 2 tablespoons of butter*
5ouncesSpinachoptional
Instructions
In a medium stockpot combine all ingredients except cashews and spinach
Bring to a boil, then reduce the heat and simmer for 30 minutes
Discard the bay leaf
Meanwhile finely-grind the cashews in a food processor or blender
Pour tomato mixture into a blender*, add cashews and blend until smooth
Return mixture to the stockpot
Stir in spinach and let spinach wilt
Notes
* Your blender may not be big enough for the entire soup, so you may need to blend half at a time* If you prefer to not use the cashews, you can replace them with a roux. To make a roux, melt the butter over low-medium heat using the empty stockpot or a saucepan. Slowly stir in the flour to make a thickened roux, do not burn. Gradually add scoops of the tomato mixture until you see no lumps forming, then stir in the remaining tomato mixture.