Creamy & dreamy vegan tomato soup

• 1 kg cherry tomatoes (these are sweeter, so you won’t need any other sweetener besides this)
• 3 medium onions
• 3 celery sticks
• 3 cloves of garlic
• 550 ml water
• 50 g raw cashew
• 7 Tbsp olive oil
• Fresh basil leaves
• Fresh whole-grain bread
• Oregano
• Paprika
• Salt and pepper

Pentru a prepara supa:

• In a baking dish, add the tomatoes, chopped celery sticks and the sliced onions.
• Season with 3 Tbsp of olive oil, salt & pepper.
• Bake in the oven at 220 degrees Celsius for 20 minutes
• In a medium cooking pot, add 3 Tbsp of olive oil, minced garlic and fry it for 1 minute at medium-small heat, for it to unleash its flavours.
• Add the baked vegetables on top (including the remaining juice from the baking dish in which they were cooked).
• Add 500 ml of boiled water (or, if you prefer, you can add organic vegetable soup).
• Let it boil for 10-15 more minutes.
• When it’s done, blend the soup and strain it to obtain a creamy texture.
• After that, add half of the cashew cream (the cashew cream will change its creamy texture if boiled, so make sure that the soup doesn’t reach the boiling temperature after that).

To prepare the cashew cream:

• In a blender, add the raw cashew and water to cover it. Blend it until smooth.
• If you don’t own a professional blender, soak the cashew for four hours or boil it for 10 minutes. Then remove the excess water and add fresh water for blending.

For the croutons:

• Lay a parchment paper on an oven tray.
• Cut the fresh bread into cubes and put them in the tray.
• Sprinkle them with olive oil, salt, oregano & paprika.
• Mix them well together then bake for 10-15 minutes at 220 degrees Celsius.

Plating suggestions:

• Add 2 tsp of cashew cream on top of the soup and stir them gently until you obtain a nice vortex shape.
• On top of it, place some croutons and add 2 celery sticks on the side, for a perfectly balanced, fresh & crunchy finish.
• Bon apetit!