Cream of Tomato Soup 

Ingredients: 

For the Tomato Soup:

• 1 tablespoon extra-virgin olive oil

• 1 small to medium yellow onion, diced (1 ½ to 2 cups)

• 2 large cloves garlic, minced

• ½ cup raw cashews, soaked

• 2 cups vegetable broth

• 1 (28 ounce) can whole peeled tomatoes, with their juices

• ¼ cup oil-packed sun-dried tomatoes, drained

• 3-4 tablespoons tomato paste

• 1 teaspoon dried oregano

• 1 teaspoon fine-grain sea salt

• ½ teaspoon freshly ground black pepper, plus more as needed

• ¼ to ½ teaspoon dried thyme

For Serving:

Fresh Basil leaves and roasted chickpeas

Directions:

1. In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic and sauté for 5 to 6 minutes, or until the onion is translucent.

2. In a blender, combine the soaked cashews and the broth and blend on high speed until creamy and smooth. Add the garlic-onion mixture, tomatoes and their juices, sun-dried tomatoes, and tomato paste and blend on high until smooth.

3. Pour the tomato mixture into the saucepan in which you cooked the onions and set the pan over medium-high heat. Bring the mixture to a simmer, then stir in the oregano, salt, pepper, and thyme, all to taste.

4. Gently simmer over medium heat, uncovered, for 20 to 30 minutes, until the flavorous have developed. 

5. Ladle the soup into bowls and top each with 1/3 to ½ cup of the Chickpea Croutons. Garnish with minced fresh basil leaves, a drizzle of olive oil, and freshly ground black pepper.

Recipe inspired by well&tight member Tasha