Tomato And Rosemary Soup With Cashewgurt 

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1 cup Unsweetened, plain Cashewgurt

2 Tbsp. Olive oil

12 Plum Tomatoes, halves

1 large Sweet Onion, coarsely chopped

4 Garlic Cloves

Salt and Pepper

2 cups Vegetable Stock

1 Tbsp. Pesto or 1/4 cup shredded Basil leaves

 

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Preheat oven 425 ° F

1.  Combine olive oil, tomatoes, onions, garlic and salt and pepper in a bowl and toss well to coat.

2. Transfer to a sheet pan and oven roast for 25 minutes, or until browned.

3. Place tomato mixture, veg stock in a soup pot and bring to a boil. Reduce heat and simmer 5 minutes. 

4. Puree soup w/ yogurt. 

5.  Add basil or pesto.

Don’t forget the croutons!

Cube 3 slices of sourdough and toasted in a pan with olive oil, salt, pepper, and rosemary.

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Sandy Yang