Making this recipe couldn’t be easier. Tomatoes, bell peppers, carrots, garlic, onions, olive oil, Italian herbs and salt are roasted on a tray, then pureed along with the rest of the ingredients and heated up together.
- Roma Tomatoes - Garlic - Olive Oil - Bell Pepper - Dried Thyme
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Place all the vegetables on the baking sheet add the garlic in the middle of the baking sheet. You can also just put a whole head of unpeeled garlic, drizzled with olive oil on the baking sheet. Brush olive oil, salt, black pepper, thyme, and oregano all over the vegetables and bake. --
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Blend the baked vegetables, garlic, 2 cups of water, cashews, and salt. Blend until the mixture is really creamy and the cashews have broken down completely. --
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Transfer this soup to a saucepan, and add another 1/2 to 1 cup of water or more depending on the consistency you like. Bring to a good boil. Taste and adjust salt and flavor. – –
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Let the soup cool for 10 minutes before tasting again. You can also add pepper flakes or black pepper for garnish if you like and top the soup with some freshly chopped herbs and a little bit of vegan butter or non-dairy cream and serve with crackers or cornbread or grilled cheese sandwiches! --
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