Ingredients
Scale
Soup:
- 1 Tbsp. olive oil
- 1 Tbsp. vegan butter
- 1 yellow onion, chopped
- 2 carrots peeled, chopped
- 5 cloves garlic, minced
- 1 28-oz. cans Fire Roasted Diced Tomatoes
- 9 roma tomatoes
- 1 tbsp fresh thyme, leaves only
- 1/2 tsp red pepper flakes (optional)
- 1 cup fresh basil (chopped)
- 3 cups vegetable broth
- 1 tbsp sugar
- 2/3 cup cashews, soaked
- Salt/Pepper as needed
Instructions
- Soak cashews in boiling water for 10 mins
- Preheat oven to 375. Slice Roma tomatoes and place cut side up on the pan. Drizzle with olive oil and sprinkle generously with salad and cracked black pepper. Roast for 1 hour, then set aside.
- In a large pot over medium heat add oil and vegan butter. Now add the chopped onion and sauté for about 5 mins.
- Now add the fresh thyme, garlic, salt and pepper. Cook for 1 minute.
- Add the crushed tomatoes, basil (don’t skimp on the 1 cup), chopped carrots and sugar (optional) and cook on low simmer for 10 mins
- Add the roasted tomatoes and 2 cups of vegetable stock, and simmer for 30 mins
- Combine the remaining 1 cup of stock with the soaked cashews, blend until smooth. Now add the remainder of the soup and blend until smooth. You may have to do it in portions depending on size of blender or food processor.
- Add back into the pot. Season with salt and pepper. Serve hot.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: soup
- Cuisine: Lunch/Appetizer
Nutrition
- Serving Size: 4-6