Vegan Tomato Soup with Cashew Cream
- 1/2 cup cashews soaked in boiling water for 1 hour
- 1/2 cup reserved liquid from soaking cashews
Heat olive oil in a heavy-bottomed pot, over medium-low heat. When the pot is hot, add onions and cook for 6 to 8 minutes, until the onions are soft. Stir often to keep the onions from burning.
Add the entire can of whole tomatoes, including the liquid, and 1 cup of water. Using the back of a wooden spoon, gently smash the tomatoes. Add dried oregano, dried basil, paprika, and a pinch of kosher salt. Raise the heat to medium and bring everything to boil then reduce to simmer. Let soup simmer for 8 to 10 minutes. Turn off heat. Let the soup cool off for 5 minutes before transferring to a blender to blend.
Return soup to pot and stir in coconut milk.
Blend soaked cashews with the reserved liquid until smooth.
Serve in bowls with black pepper, basil leaves, croutons and cashew cream, if you like.
Sodium: 23mg | Calcium: 20mg | Vitamin C: 2mg | Vitamin A: 246IU | Sugar: 2g | Fiber: 1g | Potassium: 158mg | Calories: 148kcal | Saturated Fat: 3g | Fat: 12g | Protein: 3g | Carbohydrates: 9g | Iron: 1mg