Creamy Tomato Soup

This recipe requires soaking Cashews for at least three hours.

Creamy Tomato Soup

Serves 4-6

Food52 Vegan by Gena Hamshaw

3/4         cup cashew pieces, soaked in water for at least 3 hours and drained

1/2         cup soy or nut milk

1/2         cup vegetable broth

3            tablespoon nutritional yeast

2            tablespoons olive oil

1            white or yellow onion, coarsely chopped

4            garlic cloves, chopped

2            14.5 cans crushed or diced tomatoes or 1 28. oz. can

            (I used one can of fire roasted tomatoes – turned out pretty spicy

1/4         cup tomato paste

1            teaspoon dried oregano

1/2         teaspoon dried thyme

              Pinch of red pepper (if using fire roasted tomatoes, I’d skip this)

              Salt to taste

1/4       

 cup chopped fresh basil

Put the cashews, vegan milk, broth and nutritional yeast in a blender or food processor and process until completely smooth (which may take a few minutes), stopping occasionally to scrape down the sides of the blender jar.

Heat the olive oil in a medium pot over medium heat.  Add the onion and sauté until tender and translucent, about 8 minutes.  Add the garlic and sauté until very fragrant, 2 or 3 minutes.

Stir in the crushed tomatoes, tomato paste, oregano, thyme, pepper flakes and the blended cashew mixture.  Decrease the heat to maintain a simmer.  Cook, stirring occasionally, until heated through and thickening slightly.

Using an immersion blender (or regular blender and working in batches), blend until smooth and creamy, then season with salt to taste.  Just before serving, stir in the basil.