Creamy Tomato Soup

Ingredients:
2 tablespoons olive oil (or water for oil-free)
1 medium sweet onion, chopped
28 ounces canned crushed fire-roasted tomatoes
2 cups vegetable broth (low sodium preferred)
1/2 cup raw cashews
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp Italian seasoning
1 cup croutons
Parsley or basil (optional garnish)

Instructions:
1. In a large pot, sauté the onion in olive oil or water for 4-5 minutes over medium heat, until soft and translucent.

2. Add the tomatoes and vegetable broth and stir. Bring to a boil, then lower heat and simmer for about 15-20 minutes.

3. Next add the raw cashews to a high-speed blender. Then carefully transfer the cooked soup to the blender as well. I threw a towel over the top of the blender in case there were any splatters. Blend until creamy smooth.

4. Return the blended soup to the pot and add salt, garlic powder, and Italian seasoning. Stir then taste and adjust seasonings accordingly.

5. Top with store-bought or homemade croutons and a parsley sprig.

Makes about 4 servings.


*Aim for BPA-free cans of tomatoes if possible.