Easiest Creamy Vegan Tomato Soup
Ingredients
- 2 28-ounce cans diced tomatoes
- 1 white onion
- 1 tablespoon garlic powder
- 1/2 cup cashews
- 2 cups veggie broth
- Sprinkle of salt and pepper
- Optional: a few basil leaves
- 1/2 cup coconut cream* (optional)
- 2 slices of sourdough bread
- Vegan white cheddar cheese
- Vegan ghee or coconut oil
Preparation
Soak cashews in boiling water for 20 minutes or soak them overnight.
Heat a pot over medium heat.
Sauté the onion in olive oil for 5-7 minutes.
In a blender, add the cans of diced tomatoes, veggie broth, soaked cashews, garlic powder, sautéed onion, sprinkle of salt, pepper, and optional basil leaves. Blend everything together.
Heat a pan or pot over medium heat and add the blended ingredients.
Heat until warm.
Optional: Stir in 1/2 cup coconut cream.
Enjoy!
