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Vegan Tomato Soup

You would never tell that this creamy, delicious soup is dairy-free. It is perfect for a light, warm, winter dinner.

Serves 2

INGREDIENTS

1 cup cashews
1/2 onion, diced
2 cloves of garlic, diced
EVOO, S&P to taste
2 large tomatoes, diced
2 cups homemade tomato paste
basil leaves (optional)

PREPARATION

Soak the cashews overnight or 6 hrs at least.
Saute the onion & garlic on medium heat
Add the tomatoes and tomato paste with some water and bring to a boil for about 10 minutes—season with salt and pepper.
In a mixer blend well the cashews with their soaking water till smooth.
Add the tomato mixture in the blender together with some basil leaves - if using any. Blend everything well.
Return to the pot and bring to a boil for 5 mins.
Serve warm

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