Vegan Creamy Tomato Soup

• annokset: 4-5

Ainekset

2 tbsp olive oil

3 cloves minced garlic

1/2 cup tomato paste

2 cans diced tomatoes (2x400g)

1 tsp thyme

1 tsp basil

1/2 can veggie broth

1 1/2 tbsp maple syrup

100 g cashews

salt, pepper to taste

Ohjeet

Put cashwes in a pot, cover with water and boil for 30mins-1h. Blend with hand blender.

In a medium sized pot on low heat, add the olive oil and minced garlic. Stir and let cook until fragrant (do not let the garlic brown at all!).

Mix in tomato paste and bring heat up to medium/low. Stir for 2 minutes and then add in your canned tomatoes, thyme and basil. Continue to stir for a few more minutes.

Add in the broth, maple syrup and sea salt and stir once more. Bring heat up to medium for 10-15 minutes, stirring every few minutes.

Using a hand blender (or you can put your soup into a blender) blend your soup until it reaches your desired consistency.

With your soup in your pot on low, add in your cashews cream and stir.

Have a taste test and add in S&P to your liking.

Muistiinpanot

https://sarahtherese.co/creamy-vegan-tomato-soup/