This creamy, delicious soup is the perfect addition to a toasty cheese sandwich.
1 28-ounce can plum tomatoes
2 cups water
1 roasted red pepper
1/2 cup raw cashews, soaked (and drained) if you don’t have a high powdered blender
2 cloves garlic
2-3 teaspoons vegan chicken bouillon
1 1/2 teaspoons dried marjoram
About 6 large fresh basil leaves
Coarse salt, to taste
Freshly ground black pepper, to taste
- In the jar of a blender, combine tomatoes, water, roasted pepper, cashews, garlic, and bouillon. Blend until completely smooth. Depending on the strength of your blender, this may take a few minutes. Add the dried marjoram and basil, blending only until you see little flecks of basil. Don’t over puree the soup at this point or else it may turn a bit green. Pour the tomato soup into a large saucepan.
- Heat the soup just until it starts to come a simmer. Remove from heat. Season with salt and pepper to taste and serve.
Keywords: vegan, gluten-free, plant-based