the best vegan tomato soup ever
no coconut milk!
thejunetable.com
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sauté onions and garlic in olive oil until softened and translucent. meanwhile, blend previously soaked cashews with water until completely smooth.
thejunetable.com
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add sautéed onion mixture, canned tomatoes, veggie broth, spices, and remaining olive oil to blender and blend until completely smooth and creamy.
thejunetable.com
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return blended soup to Dutch oven and bring to a gentle boil before simmering for 15 minutes. remove from heat and stir in white wine vinegar.
thejunetable.com
click for full recipe!
click for full recipe!
thejunetable.com
click for full recipe!