Ingredients
2 yellow onions diced
6 garlic cloves minced
2 cans whole peeled tomatoes 28-ounce per can
3 cups veggie broth (plus extra for sautéing)
1 tablespoon organic sugar
½ teaspoons ground black pepper
salt to taste
1 tsp dried oregano
1 tsp dried thyme
¾ cup cashew cream (2/3 cup cashew powder and 1/3 cup water blended)
fresh basil cut into ribbons
Instructions
Start with a few tablespoons of veggie broth in a large stock pot, turn heat to medium and add the onion. Sauté, stirring frequently until softened and translucent, about 5-8 minutes. Stir in the garlic and cook for another 5 minutes or until just starting to brown.
Add the tomatoes. Swirl the cans with some of the veggie broth to get the rest of the tomato juices and pour into the pot with the remaining stock. Stir in the sugar, the dried oregano, the dried thyme, a pinch of salt and black pepper. Bring to a boil, then reduce the heat to medium-low and continue simmering for 30 minutes, stirring occasionally. Remove from the heat.
Using an immersion blender, blend the soup until smooth or your desired consistency. Taste and add salt, if needed. Stir in the cashew cream. Serve immediately topped with fresh basil.
Cashew Cream recipe:
We used PB2 cashew powder. The powder is 2 parts powder with 1 part water. We ended up using 2/3 cup powder and 1/3 cup water. We put it in a blender and blended until combined. We let is sit for about 30 minutes and then dumped it into the sauce. It worked out great for us.
Link to YouTube video where we make this recipe: https://youtu.be/YUySgoujO-Q
