Pantry Tomato Soup (WFPB)

Ingredients

28 ounces diced tomatoes
1 large onion
1.5 teaspoon minced garlic
1/4 tsp black pepper
1/2 tsp Italian seasoning
1 cup veggie broth
1/4 C cashews + 1/4 C boiling water
1/4 – 1/2 tsp of salt (I used 1/2)
1 tbsp maple syrup (or sweetener of choice)

Instructions

1. Cover cashews with boiling water and set aside (if you have a high speed blender you can skip boiling the water)
2. Chop onion and then add it to a sauce pan along with minced garlic. Sauté until translucent.
3. Add all seasonings and sauté 1 more minute. Add veggie broth and diced tomatoes and bring to a boil. Once it begins to boil, reduce heat and simmer about 10 minutes.
4. Blend cashews with the water in a blender until liquified. Add all of the ingredients (including maple syrup) to the blender and blend until desired chunkiness (I like mine totally smooth).