Vegan Tomato Soup with Fresh Tomatoes & Cashews

Ingredients

• 1 cup cashews ((raw, unsalted))
• 850 grams cherry or grape tomatoes ((30 oz))
• 1 Tbsp olive oil ((plus more for serving))
• Salt
• 2 cloves garlic
• 1-1.5 cups vegetable broth
• 1 Tbsp tomato paste
• 1/2 cup fresh basil
• 1 Tbsp dried thyme
• Pepper, to taste

Instructions

1. 1

   If you don't own a high-speed blender like a Vitamix, I would recommend soaking the cashews overnight or for at least 4 hours in the fridge. This will help to make sure the soup comes out smooth and creamy.If you do own a high-speed blender, you do NOT have to soak the cashews hours beforehand. Instead, simply bring some water to a boil and pour the boiling water over the cashews while you prepare the rest of this recipe.

2. 2

   Preheat your oven to 375F. Spread tomatoes on a large baking sheet and toss them with olive oil and salt. Peel cloves of garlic and add them to the baking sheet. Pop the tomatoes and garlic in the oven for 20 minutes.

3. 3

   While the tomatoes roast, heat vegetable broth on the stove, bringing it to a boil.

4. 4

   When the tomatoes are cooked, remove them from the oven and add them (along with the garlic) to your blender. Drain the cashews and add them to the blender as well. Next, add tomato paste, fresh basil, dried thyme, and 1 cup of the veggie broth.

5. 5

   Blend everything together until smooth. Taste and adjust seasonings, adding salt or pepper as desired. If you want the soup to be a bit thinner, continue to add in veggie broth till it reaches your desired consistency. I used about 1 and a 1/4 cup of broth.

6. 6

   Transfer to a bowl and serve with a drizzle of olive oil, cracked pepper, and fresh herbs.