Tuesday, June 29, 2010

Creamy Tomato Basil Soup with Mochi Croutons

I love this soup. It's one of my favorites. I came up with the recipe years ago and have been making it regularly since. If you are a "foodie" and love to cook and create new things, it is saying a lot when a recipe earns a spot as a "regular" in the meal rotation. This is one of those recipes for me.

Oh, and the mochi croutons! They just make it that much more delicious! I love mochii! If you are not familiar with mochi, it is made from whole grain brown rice and water, and its so good for you! They steam the rice, then pound the brown rice into a paste and form them into rectangular cakes that harden. You can cut then and use them how you want, but one of my favorite ways is as croutons. They are puffy and crispy on the outside, chewy in the center, and so delicious!

Mochi is highly nutritious, nourishes the spleen, pancreas and intestines, and is great for pregnant and nursing women. It is also great for those of you with gluten intolerance's because it is wheat and gluten free as well! So if you can get some Mochi, definitely give it a try!

The cashew cream lends such a wonderful silky, velvety texture to the soup. Just remember to start soaking your cashews in the morning the day that you are going to make this soup so that they are ready to go when you need them.

Creamy Tomato Basil soup with Mochi croutons

What You Need:

1 Tbsp Extra virgin olive oil

1 Tbsp. Earth Balance vegan butter

1 medium yellow onion, diced

5 cloves of garlic, minced

2 28-ounce cans of diced tomatoes in tomato juice (Trader Joes has a good organic one)

2 cups of vegetable broth

2 tsp salt

black pepper

2 handfuls of fresh basil

1 recipe for cashew cream (recipe below)

1 recipe for Mochi croutons (recipe below)

Cashew Cream: 1/4 cup cashews, 1/2 cup water

Soak cashews for at least 2 hours. Drain and rinse the cashew well, and place in a blender with about 1/2 cup of water. Blend until smooth and creamy. Place in the fridge until ready to use for soup.

To Make the Soup:

Heat a large soup pot over medium high heat. Add the olive oil and butter, onions, garlic, and a pinch of salt and pepper and saute until the onions become tender, about 5 minutes. Add the canned tomatoes, vegetable broth, 2 tsp. salt, and a few cracks of black pepper. Bring up to a low boil, then cover and simmer soup on low for about 20 minutes. Add a few large handfuls of fresh basil to the soup, and stir in the cashew cream. Blend the soup in batches in a blender or use an immersion blender to make the soup smooth. Top soup with Mochi croutons.

Mochi Croutons: 1 Pckg. Grainaissance plain Mochi, 2-3 Tbsp. olive oil, sea salt

Heat olive oil in a heavy skillet. Dice the mochi into 1/2 cubes, and then pan fry until lightly browned and crispy on both sides. Place on a towel or baking sheet to cool, and sprinkle with sea salt.



  1. This recipe looks so easy and delicious. The picture you took is amazing and should be on the cover a magazine. We had tomato basil soup tonight for dinner, and I wish I had made this recipe. I am definately making this yummy soup very soon. I know the cashews will make it nice and creamy. I have never tried mochi in a recipe, so that will also be something new for me. Love you!

  2. I totally missed this entry. The soup is beautiful. I'm not sure about the mochi croutons though, aren't they sweet?

  3. This recipe looks awesome! I love the use of mochi crutons! What an interesting idea. I make mochi over here all the time and never though to do that, thanks for the recipe:) And Shen, it shouldn't be sweet. The Grainaissance plain mochi isn't a sweet one.

  4. Morgan this tomato basil soup looks very colorful and delicious.It sure is rich and healthy.Will definitely make it soon.

  5. Great soup! I made it tonight for dinner, it was easy and delicious. I wasn't a fan of mochi before, but it complements the soup perfectly. Thank you!

    PS This is my new favorite blog

  6. Jessica, So glad you liked it!! This is my favorite way to make mochi! And thank you for the compliment!!

    Shen- This variety of mochi is not sweet, but there are some served as desserts that have sugar added. This kind is made from brown rice and water usually...

  7. This looks great, might make this one tonight!

  8. Made this for dinner yesterday with some friends. The mochi croutons were almost gone before I had a chance to put them on the soup! My friends were very sneaky!

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