Roasted Tomato Basil Soup

By raklisa2020

Ingredients

• 1/4 cup olive oil
• 2 tablespoons vegan margarine
• 1 cup chopped yellow onion
• 2 teaspoons salt
• 4 cups vegetable broth
• 1 28-ounce can diced fire-roasted tomatoes
• 2 teaspoons dark agave nectar
• 1/2 cup raw cashews
• 1/2 cup water
• 1 teaspoon rice vinegar
• 1/2 cup fresh basil chiffonade
• 1 teaspoon freshly ground black pepper

Details

Servings 4
Adapted from blog.allisonsgourmet.com

Preparation

Step 1

1. In a 4-quart pot over medium heat, sauté olive oil, margarine, and onion for 10 minutes or until onions are translucent. Add salt, broth, tomatoes, and agave. Simmer for 15 minutes

2. In a dry blender, grind cashews to a find powder. Add water and vinegar and process until completely smooth. Pour into soup pot and, using an immersion blender, process soup until completely smooth. Alternatively, in a blender, process soup in 2 to 3 batches.

In serving bowls, ladle hot soup and garnish with basil and pepper before serving.