Ingredients
2
Tbsp
or water for oil-free
Olive Oil
1
medium
Sweet Onion
(chopped)
28
oz
can
Crushed Tomatoes
2
cups
Vegetable Broth
½
cup
Raw Cashews
½
tsp
Salt
1
tsp
Sugar
(optional)
Directions
1
In a large pot, sauté the onion (1 medium, chopped) in the olive oil (2 Tbsp or water for oil-free) for 4-5 minutes over medium heat, until soft and translucent.
2
Add the crushed tomatoes (28 oz can) and vegetable broth (2 cups) and stir. Bring to a boil, then lower heat and simmer for about 20 minutes.
3
Add the cashews (½ cup) to a high-powered blender, then carefully transfer the soup to the blender as well. Use a towel to protect yourself from any splatters, and blend until very smooth.
4
Return the blended soup to the pot and taste. Add salt (½ tsp) to taste, and optionally stir in the sugar (1 tsp, optional) to cut the acidity a little. Serve with croutons, a loaf of bread, or dip vegan grilled cheese into it!
Extra Notes
Nut-free: Swap the cashews for ½ cup canned coconut milk (or unsweetened soy/oat milk), stirred in at the end. You can also skip the cream entirely.
Tomato Basil: Add about ½ cup fresh basil leaves to the blender before blending.
Leftovers keep in the fridge for 4 days and freeze very well.