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Creamy Vegan Roasted Tomato Soup
This Creamy Vegan Roasted Tomato Soup is super smooth and rich, made with lots of roasted vegetables, and has just the perfect spicy "kick."
Soak cashews in water for 1-4 hours, then rinse and set aside.
Preheat oven to 400° F.
Place the tomatoes (with the cut side facing up), onion, and garlic bulb on a baking sheet. Sprinkle the thyme leaves and salt and pepper over top.
Drizzle with olive oil.
Bake for 30-40 minute or until the edges of the onion, garlic, and tomatoes start to caramelize.
Add roasted tomatoes, onion, desired amount of garlic, and scraped pan drippings to a blender.
Add in the cashew nuts, cayenne pepper, and bouillon. Blend until smooth.
Adjust seasonings to taste and add broth or milk until desired consistency is reached.
Heat, top with fresh or dried parsley, nutritional yeast, or cheese (if desired), and serve.
Calories: 125kcal | Carbohydrates: 13g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 12mg | Potassium: 552mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1729IU | Vitamin C: 33mg | Calcium: 42mg | Iron: 2mg | Net Carbs: 10g