Vegan Creamy Tomato Soup

Ingredients

• 2 tablespoons Olive oil
• 1 large Yellow onion, diced
• 3 cloves Garlic cloves, minced
• 28 ounces Canned crushed tomatoes
• 2 cups Vegetable broth
• 0.5 cup Raw cashews, soaked in hot water for 30 mins
• 2 tablespoons Tomato paste
• 1 teaspoon Dried oregano
• 1 tablespoon Maple syrup(optional)
• 0.25 cup Fresh basil leaves
• 1 to taste Salt and black pepper

Instructions

1. 1

   Heat the olive oil in a large pot over medium heat and sauté the onion until translucent, about 5 minutes.

2. 2

   Add the minced garlic and tomato paste, stirring constantly for 2 minutes until fragrant and the paste darkens.

3. 3

   Pour in the crushed tomatoes, vegetable broth, and dried oregano, then bring the mixture to a gentle simmer.

4. 4

   Reduce heat to low, cover, and let the soup simmer for 20 minutes to allow the flavors to meld.

5. 5

   Drain the soaked cashews and place them into a high-speed blender with one cup of the hot soup liquid; blend until completely smooth.

6. 6

   Pour the cashew cream back into the pot and stir well to combine.

7. 7

   Add the fresh basil and use an immersion blender to process the soup until your desired level of smoothness is reached.

8. 8

   Stir in the maple syrup to balance the acidity, season with salt and pepper, and serve warm.