Tomato Soup-Freeze Dried Pantry Recipe

This is a freeze-dried pantry recipe using already freeze-dried ingredients

This recipe makes 4 servings

Directions:

1. Add tomatoes, onions, cashew cream, and garlic to a large jar
2. Stir or shake to mix.
3. Seal with an oxygen absorber for short-term storage

Rehydration: 

Add 2 1⁄2 cups of hot water or vegetable broth to 2 cups of tomato puree powder and allow to sit for about 10 minutes. Stir or blend and serve.  You could alternatively place all ingredients in a blender for a smoother texture.  A Vitamix works great because it also has the option to heat the soup as it blends.

Notes: 

To make cashew cream, soak 1 cup of raw cashew overnight or boil for 15 for minutes. Drain the cashews and add the cashews and 1 ½ cups of water to a high-powered blender. Blend until you get a creamy sauce.  This makes about 2 cups.  Cashew cream in bulk is for short-term storage. If you add a few tbsps of fresh cashew cream to a recipe it will freeze-dry well.

Nutritional Value Per 1 ¼  cups

Calories: 122   Protein: 4 g   Fat: 7 g   Carbohydrates: 16 g   Sugar: 6 g   Fiber: 2 g

Cycle times & rehydration for reference only. Your results may vary.