Creamy Vegan Tomato Soup

Prep: 5 minutes Cook: 15 minutes Serves: 4

From Hannah: Ready in only 20 minutes this tomato soup is perfect on a cold winter day.

Ingredients

28oz can diced tomatoes

1/2 yellow onion, chopped

4 garlic cloves, minced

1 cup vegetable broth

4 tbsp cashew butter*

1 tbsp maple syrup

1 tbsp Italian seasoning

1 tbsp dried basil

1/2 tsp ground cayenne (optional)

2 carrots, chopped

1 medium zucchini, chopped

fresh basil for topping

Place a saucepan over medium heat and add a few tablespoons of water or coconut oil to the pan.
Add in your minced garlic and onions and sauté for 5 minutes.
Add in the rest of your ingredients, except the cashew butter, and bring to a boil. Once boiling reduce the heat to a simmer, cover and cook for 15 minutes.
When the soup is done, add in your cashew butter and blend with an immersion blender.
Serve with a little fresh basil on top.
* You can also sub 1/2 cup full fat coconut milk for the cashew butter.