the best vegan tomato soup ever

no coconut milk!

sauté onions and garlic in olive oil until softened and translucent. meanwhile, blend previously soaked cashews with water until completely smooth.

add sautéed onion mixture, canned tomatoes, veggie broth, spices, and remaining olive oil to blender and blend until completely smooth and creamy.

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.

click for full recipe!