CREAMY VEGAN TOMATO SOUP

This is a very good way to take advantage of overripe tomatoes and a perfect starter soup, a simple lunch or dinner. Thanks to the good fats in the nuts this soup saturate more than you think And it’s really easy to prepare, the oven and the blender does almost all the work!

You will need;

I kg tomatoes (red, yellow, black, overripes, cherry, any kind of tomatoes)

3 shallot onions

5-10 cloves of garlic (depending of size)

3 twigs of thyme

4 tbsp Oliveoil

salt, pepper

1 dl cashewnuts/para nuts or macadamian nuts (soaked)

1 teaspoon tomatopaste/puré

1 dl fresh basil

3-4 dl vegetable broth

1 tbs balsamic vinegar

Soak the cashews or the para nuts at least 4 hours

Cut the tomatoes in half and spread them out on a oven plate together with the onions, pour over olive oil and sea salt and roast it for 1 h in 100·C

Mix in a blender with the rest of the ingredients, taste it and strain if you want it even smoother.

Eat it halfwarm or if you want it really hot, heat it up in a saucepan. We had this soup for dinner tonight with new baked oat-scones, butter and gouda cheese. The man in the house gave it three tumbs up! Score!

Made with love xxx Isabel