Ingredients

The following ingredients have 8 Servings
  • 3/4 cup raw unroasted cashews
  • 1 medium white onion, diced
  • 2 ribs celery, diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium vegetable broth
  • 1 can San Marzano tomatoes, 28 oz, with juice
  • 1/2 tsp paprika
  • 1/4 tsp salt
  • 1/4 tsp ground pepper
  • 3 Tbs rolled oats
  • 3 tsp brown sugar
  • fresh basil for garnish

Instruction

  • Soak cashews in hot water while preparing soup
  • Saute diced onion in a soup pot using a splash of veg broth or water
  • Stir in diced celery and cook until onions are translucent
  • Stir in minced garlic, stir 30 seconds
  • Add veg broth and stir to combine
  • Add tomatoes, breaking up any large pieces as you go
  • Season, stir to combine and increase heat to just boiling
  • Add oatmeal and reduce heat to med-low, simmer 45 min
  • Add 1 to 3 tsp of brown sugar, taste as you go
  • Add any additional seasonings if desired, taste as you go
  • Blend the soup until it's silky smooth
  • Drain cashews and add to blender along with 1/2 cup hot water
  • Blend cashews until silky smooth, scraping down sides as needed
  • Stir 1/2 cup cashew cream into soup and mix well
  • Serve with toasted croutons or vegan grilled cheese sammies
  • Garnish with fresh basil