Vegan Bites: First Tomato Soup

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 Cream of Tomato Soup (courtesy of Angela Lidden, of Oh She Glows)

1 tablespoon (15 mL) extra-virgin olive oil

1 small to medium yellow onion, diced

2 large cloves garlic, minced

1/2 cup (125 mL) raw cashews, soaked overnight

2 cups (500 mL) vegetable broth

1  can whole peeled tomatoes, with their juices

1/4 cup oil-packed sun-dried tomatoes, drained

3 to 4 tablespoons tomato paste

1/2 to 1 teaspoon  dried oregano

3/4 to 1 teaspoon  fine-grain sea salt

1/2 teaspoon  freshly ground black pepper, plus more as needed

1/4 to 1/2 teaspoon dried thyme

Blend a ingredients well. Boil and reduce to a simmer.

May wish to further blending once cashews have been warmed.

Serve with roasted chickpeas and fresh basil

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