Tomato Soup

Tomato soup is more than just a dish; it is a symbol of comfort for countless people worldwide. Its creamy texture and zesty flavor evoke cozy memories, often reminding us of sunny afternoons spent in warm kitchens. But how did this beloved soup earn its cherished place on our tables? In this piece, we will unearth the rich history of tomato soup, its journey through time, and its incredible versatility across different culinary cultures.

Makes 4 servings | ⏱️ 40 mins | gluten free 🌾

Ingredients:

• 1 tbsp avocado oil

• 6-8 medium tomatoes

• 1 yellow onion

• 1/2 cup cashews

• 1 cup carrot juice

• 2 cups water

• 1 veggie bouillon cube

• 1/4 - 1/2 cup  sun-dried tomatoes, in oil

• 5 cloves garlic

• 1 tsp oregano

• 1 tsp parsley

• 1/2 cup fresh basil

• 1/2 tsp salt, optional

Instructions:

1. Preheat the oven to 350 F (180 C) and prepare a baking dish by lining it with parchment paper or opt for a glass casserole dish.

2. Quarter the tomatoes and onion, then arrange them on the baking dish.

3. Toss the tomatoes and onion in olive oil and roast for 30 minutes.

4. Combine the cooked tomatoes and onion in a large pot with the cashews, carrot juice, water, bouillon cube, sun-dried tomatoes, garlic, oregano, parsley, basil, and salt.

5. Let it simmer for 30 minutes, then blend using an immersion blender.

6. Serve with your favorite vegan sandwich!