Creamy Tomato Soup

Creamy Tomato Soup (Vegan, Gluten-Free)

 This soup is easy enough for a weeknight and makes a delicious meal with some sourdough toast and a salad.

• 2 tablespoons extra virgin olive oil
• 3 shallots, peeled and diced
• 3 medium cloves garlic, peeled and minced 
• two 28-ounce cans tomatoes (preferably San Marzano)
• 3 cups vegetable stock 
• ¼ teaspoon dried thyme 
• ⅛ teaspoon red pepper flakes
• ¾ cup raw cashews, boiled in water to cover for 8 minutes and drained.
• ⅓ cup packed fresh basil leaves, chopped
• 2 tablespoons balsamic vinegar
• freshly ground black pepper to taste
• 2 tsp salt 
• 1/4 tsp granulated garlic

Instructions

1. Heat the olive oil in a large stock pot over medium heat. Add the shallots and garlic and cook for 5-7 minutes stirring often.
2. Add the tomatoes and liquid, 2 cups of the vegetable stock, thyme, and red pepper flakes. Stir to combine, then bring to a low boil.
3. Blend the cashews with the remaining 1 cup of vegetable stock in a blender until smooth.  Stir into the soup.
4. Add the basil, balsamic vinegar, salt, granulated garlic and black pepper to taste.
5. Turn the heat off.
6. Use a stick blender to blend the soup in the pot until smooth. Taste and adjust for seasoning.

 Adapted from this recipe at www.picklesnhoney.com