Author Notes
This soup is rich and velvety from the addition of cashew cream, and three different sources of tomatoes give it a complex flavor. It is the ultimate vegan comfort food. Serve with crusty whole grain bread for dunking. —Kayli Dice
Ingredients
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10 ounces
cherry tomatoes, halved
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2 tablespoons
extra virgin olive oil (plus more for roasting cherry tomatoes)
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1
medium yellow onion, roughly diced
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1/2 cup
raw cashews
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4 cups
low-sodium vegetable broth
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2
cloves garlic, peeled and roughly minced
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28 ounces
can diced tomatoes (do not drain)
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4 tablespoons
tomato paste
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1/2 teaspoon
Italian seasoning
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Salt and pepper to taste
Directions
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Preheat oven to 375F
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Toss halved cheery tomatoes with a drizzle of olive oil and a pinch of salt, and spread in a single layer onto a baking sheet.
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Roast in preheated oven for 45 minutes
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Heat 2 tablespoons of olive oil in a soup pot over medium. When hot, add diced onions and sauté until translucent.
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While onions are cooking, make cashew cream. In a high-speed blender, blend cashews with 1 cup vegetable broth until smooth and creamy
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Add garlic, cashew cream, remaining 3 cups of vegetable broth, canned tomatoes, tomato paste, and roasted cherry tomatoes to the soup pot
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Season with a large pinch of salt, pepper, and Italian seasoning
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Bring soup to a boil, then reduce to a simmer for about 10 minutes
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Puree soup until smooth using an immersion blender or by transferring soup into a regular blender
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