Creamy Fire Roasted Tomato Soup

• 1 tbsp extra virgin olive oil
• 1 large diced yellow onion
• 1 medium peeled and diced carrot
• 1 stalk diced celery
• 4 cloves minced garlic
• 2 14.5 oz cans of fire roasted tomatoes
• 1 ½ cups of vegetable broth
• ½ tsp sea salt
• ¼ tsp pepper
• ¼ tsp red pepper flake (optional)
• ½ cup raw soaked cashews
• ½ cup plain unsweetened non-dairy milk
  

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Serve topped with crispy croutons, vegan grilled cheese or non-dairy buttered bread!

1. To a medium sized pot, heat 1 tbsp of extra virgin olive oil over medium heat.
2. Once heated, add your diced yellow onion and cook for 2-3 minutes. When onion has softened, add your diced carrots, diced celery and minced garlic.
3. Stir to combine and cook for an additional 3-4 minutes.
4. Then, add your two cans of fire roasted tomatoes, vegetable broth, salt and pepper. Bring mixture to a boil and then reduce heat to simmer for about 15 minutes.
5. While soup is simmering, combine your raw soaked cashews and non-dairy milk in a high speed blender. Blend until smooth, adding more non-dairy milk if needed.
6. Remove from the blender (you do not need to fully clean the blender) and place off to the side.
7. Once soup is done, remove from heat and let cool for at least 15 minutes (unless you have a blender that can handle blending hot soups, make sure the mixture cools almost completely.)
8. When soup is cooled, add to the blender and blend until smooth.
9. Put soup back in the pot and heat until warm.
10. Serve hot topped with cashew cream and vegan grilled cheese!