Cheeseburger or Hamburger Soup with Dairy Free Option

I can certainly not take credit for this recipe.  This is my very slight adaption of Kelly Broyzna's Dairy-Free Cheeseburger Soup from the The Spunky Coconut.  Do check our her many delicious recipes.

I have made this recipe about five times since I first discovered it in December.  It is so delicious and a definite family favourite. The added cheese is not needed, but I will admit I have a little weakness for cheese in my tomato soup.  This recipe is easy to make and very filling.  With a lot of lettuce and cilantro on top it definitely eats like a complete meal.

I normally add a lot more lettuce on top of my soup 

but didn't want it to take away from the soup.

Ingredients (serves 4-6)

• 1 diced onion
• 1 tablespoon olive oil
• 3 cloves minced garlic
• 1 pound grass-fed ground beef
• 2 cups tomato purée or tomato sauce
• 3 cups broth, chicken, beef, or vegetable
• 1 1/2 cups raw unsalted cashews (*soaked for an hour and then rinsed)
• 1/4 cup tomato paste
• 1 teaspoon sea salt
• pepper to taste
• pinch of cayenne 
• 1/4 cup chopped cilantro or basil depending on preference
• shredded cheese 
• shredded spinach

Directions

1. In a large pot over add olive oil and onion.  Fry for 3-5 minutes until soft.  
2. Add garlic and ground beef.
3. Stir occasionally, breaking up the beef, and cook until the meat is no longer pink, and the onions are tender.
4. Add the tomato puree and increase the heat to medium.
5. In a blender add the broth, cashews, tomato paste, and salt and puree until completely smooth.
6. Pour the puree into the pot, and bring to a boil and turn down to simmer for 3-5 minutes.
7. Stir in the cilantro and serve.
8. Add shredded cheese, lettuce and cilantro/basil on top.
9. Enjoy.