Tomato Soup
Ingredients
- 2 tablespoons olive oil (or water for oil free)
- 1 medium sweet onion, chopped
- 28 ounces canned crushed tomatoes
- 2 cups vegetable broth
- 1/2 cup raw cashews
- 1/2 teaspoon salt, or more to taste
- 1 teaspoon granulated sugar, optional to cut the acidity
Preparation
In a large pot, saute the onion in the olive oil (or water) for 4-5 minutes over medium heat, until soft and translucent
Add the crushed tomatoes and vegetable broth and stir
Bring to a boil, then lower heat and simmer for about 20 minutes
To a high powered blender, add the raw cashews
Now carefully transfer the soup to the blender as well (unless you double the recipe, it should all fit)
Use a towel to protect yourself from any splatters, and blend until very smooth
Return the blended soup to the pot and taste
Add salt to taste, and stir in a teaspoon of sugar to cut the acidity a little bit
Serve with salad, croutons, a loaf of bread, or dip vegan grilled cheese into it! enjoy