Creamy Tomato Soup (vegan)

1. Prep the Veggies: In a large pot, heat the olive oil over medium heat. Add the chopped onions and garlic, sautéing for 3-5 minutes until fragrant and translucent.
2. Cook the Zucchini and Tomatoes: Add the chopped zucchini and tomatoes to the pot, stirring occasionally. Cook for 5-7 minutes, allowing the tomatoes to release their juices and the zucchini to soften.
3. Add the Cashews and Bouillon: Stir in the soaked cashews and bouillon cube. Pour in enough water to just cover the vegetables (about 2-3 cups), bring to a simmer, and cook for an additional 10-15 minutes until everything is tender.
4. Blend the Soup: Remove the pot from heat. Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the mixture to a regular blender in batches.
5. Season and Adjust: Return the soup to the pot (if using a blender), and season with salt and pepper to taste. Adjust the consistency by adding more water or broth if it's too thick.
6. Serve: Ladle the soup into bowls, drizzle with a bit of extra virgin olive oil, and garnish with fresh basil. Enjoy with some crusty bread or a side of crackers!

Notes:

Use high-quality canned crushed tomatoes — this is the backbone of the soup and the quality shows through in the final flavor.

Fresh basil added after blending (not during cooking) gives the brightest flavor.

Tips:

Simmer for at least 15 minutes after adding the tomatoes to develop flavor and mellow acidity.

A pinch of sugar helps balance any excess acidity from the tomatoes.

Storage:

Refrigerate for up to 5 days or freeze for up to 3 months. The soup tends to thicken when cold — thin with a splash of broth when reheating.

Swaps:

Cashew cream can be replaced with coconut cream for a slightly sweeter, tropical note. Fresh tomatoes can be used instead of canned — roast them first for best flavor.