Creamy Vegan Tomato Soup

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.