Vegan Tomato Soup

In a large pot, sauté the sweet onion (1 medium) in the olive oil (2 tbsp) for 4-5 minutes over medium heat, until soft and translucent. Start 5m timer

Add the canned crushed tomatoes (28 oz) and vegetable broth (2 cups) and stir. Bring to a boil, then lower heat and simmer for about 20 minutes. Start 20m timer

To a high powered blender, add the cashews (0.5 cup). Now carefully transfer the soup to the blender as well (unless you double the recipe, it should all fit). Use a towel to protect yourself from any splatters, and blend until very smooth.

Return the blended soup to the pot and taste. Add salt (0.5 tsp) to taste, and stir in granulated sugar (1 tsp) to cut the acidity a little bit. Serve with salad, croutons, a loaf of bread, or dip vegan grilled cheese into it! Enjoy.