Creamy Tomato Soup with Cashew Cream
Ingredients
- 6 oz garlic
- 1 tbsp olive oil
- 1 medium onion
- 28 oz crushed tomatoes
- 2 cups vegetable broth
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
- 1/2 cup raw cashews soaked in hot water for 30 minutes
- 1/4 cup water
- salt to taste
- pepper to taste
Instructions
- Sauté garlic and onion in olive oil until softened.
- Add crushed tomatoes, vegetable broth, oregano, and red pepper flakes. Bring to a boil, then reduce heat and simmer for 20 minutes.
- While the soup simmers, blend soaked cashews with water until smooth and creamy.
- Stir cashew cream into the soup. Season with salt and pepper to taste.
- Serve hot.
