Anti Inflammatory Vegan Creamy Tomato Soup

Total time50 min

Prep time15 min

Cook time35 min

Anti Inflammatory Vegan Creamy Tomato Soup

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Ingredients

4 servings

For the cashew cream

1 cup raw cashews
Kirkland Signature Fancy Whole Cashews with Sea Salt Kirkland Signature Roasted and Salted Cashews Bazzini Salted Jumbo Cashews Alesto Selection Cashews Planters Salted Cashews
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1 cup boiling water

For the soup

2 tbsp olive oil
1 medium yellow onion, diced
4 garlic cloves, minced
2 tbsp tomato paste
1 tsp dried oregano
½ tsp smoked paprika
¼ tsp red pepper flakes (optional)
2 cans (28 oz each) whole peeled tomatoes
2 cups vegetable broth
1 tsp sugar
Ingredient note
Though large amounts of added sugar are typically avoided on an anti-inflammatory diet, the ~1 g of added sugar per serving here is likely fine for many people. If you prefer to always avoid white sugar, please tap it and change its rating to Red.
salt and pepper, to taste

For serving

fresh basil leaves (optional)
crusty bread, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Place the cashews in a heatproof bowl and pour the boiling water over them. Let soak for 15 minutes, then drain.
2
Transfer the drained cashews to a blender with 3/4 cup fresh water and blend on high until completely smooth and creamy, about 2 minutes. Set aside.

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