I have a surplus of tomatoes and basil in my garden; thus the inspiration for this soup. All modesty aside, this is one of the best soups I’ve ever made. The “secret ingredient “ is the cashew cream, so be sure to make it! It’s really easy.
The ingredients are very approximate, just use what you have on hand.
½ cup cashews. Soak these at least 2 hours, or overnight.
2-3 cups veggie broth, or water. If you use water, add vegetable bouillon paste to the soup while it’s cooking.
Basil, to taste
½ small white onion
1-3 cloves garlic
¼ nutritional yeast
Salt, pepper, oregano, thyme, to taste
Dice the tomatoes, garlic and onion, and sauté in sauce pan. Add spices. When the veggies are tender, add broth or water with the bouillon. Blend the cashews in Vitamix or blender, add the yeast and leave in the vitamix or blender. Add the cooked veggies to the Vitamix and blend until desired thickness. I like to leave in a few small chunks of tomatoes.