Cream of Tomato Soup (Veggie-Filled, Plant-Based)

The great thing about this tomato soup is that not only is it delicious, but it’s full of vegetables. So, it’s heartier and more nutritious than a standard tomato soup. If you’re looking for a grilled cheese sandwich to serve it with, try the vegan cheddar recipe in the This Cheese is Nuts cookbook. It makes a great grilled cheese and is super easy to make.

Ingredients:

• 2 lbs carrots, chopped
• 1 onion, sliced
• 4 garlic cloves
• 1/2 head celery, chopped
• 2 potatoes, diced
• 1 parsnips, diced
• 2 28 oz can whole tomatoes
• salt and pepper
• 1 tsp cumin
• 1 tsp basil

Instructions:

1. Roast veggies at 400 for 30 minutes (everything except the canned tomatoes).
2. Add to dutch oven with rest of ingredients and simmer for 10 minutes.
3. Puree with immersion blender.
4. Stir in 1 cup cashew cream.