Creamy Vegan Tomato Soup
Ingredients
- 1 c. cashews, soaked
- 2 yellow onions, diced
- 6 cloves garlic, minced
- 12 large tomatos, chopped
- 2 tsp. basil, dried
- 1/2 tsp. salt
Instructions
- Place the cashews in a medium bowl and cover with water. Set aside for one hour.
- Heat a large stockpot over medium heat and add the onions and garlic, stirring often.
- Add the tomatoes, basil and salt, along with 3 c. water, cover, and bring to a boil.
- Return to a simmer, and cook, covered, for one hour, stirring occasionally.
- Make the cashew cream sauce: rinse and drain the cashews and place in a high powered blender with 1 cup of water. Blend until smooth.
- Next, remove the soup from the heat. Using an immersion blender (or slowly, carefully, pour into a blender), blend the soup until creamy.
- Pour in the cashew cream sauce, and heat through.
Notes
Note: I love this soup with my "cheesy" avocado toasts. Mash an avocado on toasted bread and top with this cashew "cheese" sauce. I omit the jalapeño when making the cheese for toasts, but if you want to keep it spicy, by all means, go for it.
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