Creamy Fire Roasted Tomato Soup

Who doesn’t love tomato soup? It’s comforting, tasty, nostalgic and good for you! And with this recipe, you can whip up a batch of tasty creamy fire roasted vegan tomato soup in a flash!

• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 cups vegetable broth 
• 2 (14.5 ounce) cans fire-roasted diced tomatoes
• 2 tablespoons chopped fresh basil, divided
• 1 teaspoon agave or organic sugar
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 cup cashew cream (you may also substitute sunflower seeds for a richer flavor)
• Salt and pepper, to taste

1. Heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic in hot oil until fragrant, 2 to 3 minutes.
2. Pour vegetable broth over the onion mixture; add tomatoes, 1 tablespoon basil, sugar, and red pepper flakes. Bring the mixture to a boil, reduce heat to medium-low, place a cover on the saucepan, and simmer until the tomatoes are really soft, about 15 minutes.
3. With a hand held, immersion blender, blend soup until creamy, careful to keep blender from splashing.
4. Put pureed soup over medium heat and cook until hot, about 5 minutes. Stir remaining tablespoon basil and the cashew cream into the soup.

Serve with a delicious vegan grilled cheese and enjoy!