CREAMY TOMATO BASIL SOUP
Ingredients:
- 3 tablespoons extra-virgin olive oil
- 3 carrots, peeled and chopped
- 1 large yellow onion, chopped
- 1 tablespoon dried basil
- 2 cans (28 ounces each) whole Italian-style tomatoes in purée
- 2 cups vegan chicken broth
- 1 cup cashew cream
- Salt and freshly ground black pepper to taste
- Fresh basil for serving
Method:
1. In a large saucepan over medium heat, warm the oil and swirl to coat the bottom of the pan.
2. Add the carrots, onions, and dried basil. Sauté, stirring occasionally, until softened, about 10 to 12 minutes.
3. Add the tomatoes with their purée and the broth. Bring to a boil.
4. Reduce the heat to low and simmer, uncovered, for 20 minutes.
5. Remove from heat. Purée the soup in the saucepan using an immersion blender, or working in batches, purée the soup in a blender.
6. Return the soup to the saucepan. Add the cashew cream and place over medium heat. Warm until heated through. Season to taste with salt and pepper.
7. Garnish with grated Parmesan, fresh basil, and a drizzle of truffle oil.
Enjoy!