I am so grateful that Renegade Food Truck is letting me share this deliciously simple recipe with you all!
When we went to Start Fresh Kitchen’s Vegan 101 Cooking Class, I couldn’t believe how fast this soup came together!
I highly recommend enjoying this with a grilled cheeze sandwich!
You’ll be amazed at just how creamy 1/2 cup of raw cashews make this dish. Just for fun I’ve done a nutrition comparison between 1/2 cup raw cashews and 1/2 cup of heavy cream that would have been traditionally used to cream up this soup!
1/2 cup heavy cream:
- 400 calories
- 0 grams fiber
- 3.4 grams protein
- 79 mg calcium
- 0.12 mg iron
1/2 cup raw cashews:
- 400 calories
- 2.4 grams fiber
- 13 grams protein
- 27 mg calcium
- 4.92 mg iron
Higher protein, higher fiber, more iron?! Cashews get my vote all the day!
- 3 lbs roma tomatoes, halved
- 1 large yellow onion, diced
- 4 cloves garlic, peeled
- 3 carrots, cut into 1 cm coins
- 1 small handful of fresh basil
- 1/2 cup raw cashews
- 1 L veggie broth or water
- Salt and pepper to taste
Preheat the oven to 375 degrees Fahrenheit.
In a large mixing bowl, combine tomatoes, carrots, onions, and garlic. Toss in olive oil, salt and pepper. Arrange on 1 or 2 baking sheets depending on their size, making sure everything is in a single layer and the tomatoes are cut side down.
Roast for 30-40 minutes. If there is some charring on your tomato skins or the corners of your onions that is NO problem! It actually adds more flavour to the final dish!
Transfer the roasted vegetables into a large saucepan and add broth, and cashews. Bring to a boil over high heat, then reduce heat to low. Cover and let simmer for 15-20 minutes.
Add fresh basil.
Now it's time to puree! You can use an immersion blender, but for the creamiest soup, transfer to a high speed blender and pureed for 30 seconds to a minute on high. Adjust seasoning with salt and pepper.
Serve alongside a grilled cheeze OR with a few soda crackers, either way, it's DELICIOUS!