Vegan Cream of Tomato Soup

Ever crave a deliciously creamy tomato soup with a grilled cheese sandwich? I do!! A lot! Since most canned tomato soups are not vegan, this homemade version is dense, filling and absolutely heavenly creamy. Eat it alone with some roasted Italian chickpea croutons on top, or pair with a dairy-free grilled cheese sandwich. However you enjoy yours, it's perfect for these cold winter days and will absolutely warm your soul. Recipe taken from Angela Liddon's "Oh She Glows" Cookbook.




Ingredients:

1 tablespoon extra virgin olive oil
1 small-medium onion, diced
2 large garlic cloves, minced
1/2 cup raw cashews pre-soaked for at least 1 hour
2 cups veggie broth
1 28 can of whole peeled tomatoes with their juices, or 2-3 fresh tomatoes chopped
1/4 cup sun-dried tomatoes
3/4 tablespoons tomato paste
1/2-1 teaspoon dried oregano
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1/4-1/2 teaspoon dried thyme

Optional chickpea croutons:

1 can of chickpeas, drained and rinsed
1 teaspoon grapeseed or coconut oil
1/2 teaspoon dried oregano
dash of cayenne pepper
1 teaspoon garlic powder
1/4 teaspoon onion powder
3/4 teaspoon sea salt or herbamare



Directions:

First make your chickpea croutons if you're making them. Preheat your oven to 425 F and line a large rimmed baking sheet with parchment paper or a silicone baking mat. Mix up your chickpeas with the oil and all of the spices and lay out on your prepared baking sheet. Bake for 15 minutes, shake the pan a bit to get them to roll around and then bake for another 15-20 minutes until golden. Cool for 5 minutes before eating.

Next, or while your chickpeas are roasting, you can make your soup. Heat olive oil in a large saucepan over medium heat. Add onion and garlic and sauté for 5-6 minutes until the onion is translucent.

In a blender combine the soaked cashews (drained of soaking water first) with the broth and blend on high speed until smooth and creamy. Add garlic-onion mixture, tomatoes, and paste and blend on high until smooth.

Pour mixture into the saucepan and set pan over medium-high heat. Bring to a simmer and then stir in all of your spices. Add more to taste. Simmer over medium heat uncovered for 20-30 minutes until flavors have set in.

Ladle soup into bowls for serving and top with chickpea croutons if using. You can also accompany with a sandwich like a fresh made grilled cheese (cheese in grilled cheese can be subbed for a homemade cashew nut cheese). Enjoy!