Creamy Vegan Tomato Soup with Grilled Cheese Croutons

Ingredients

• 28 oz Canned Crushed Tomatoes
• 4 cups Vegetable Broth
• 1/2 cup Raw Cashews
• 1 medium Onion
• 2 cloves Garlic
• 2 tbsp Olive Oil
• 1 tsp Dried Basil
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 4 slices Vegan Bread
• 4 slices Vegan Cheese Slices

Instructions

1. 1Place the 1/2 cup of raw cashews in a small bowl and cover them with hot water. Let them soak for at least 15 minutes. After soaking, carefully drain the cashews and rinse them under cold water.
2. 2Heat the 2 tablespoons of olive oil in a large heavy-bottomed pot (such as a 6-quart Dutch oven) over medium heat (300-350°F / 150-175°C). Add the 1 medium onion, finely chopped, and the 2 cloves of garlic, minced. Sauté for 5-7 minutes, stirring occasionally, until the onion is softened and translucent.
3. 3Add the 28 oz of canned crushed tomatoes, 4 cups of vegetable broth, the drained and rinsed 1/2 cup of cashews, 1 teaspoon of dried basil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to the pot. Stir to combine all ingredients. Increase the heat to medium-high (350-400°F / 175-200°C) and bring the mixture to a gentle simmer, where small bubbles just begin to break the surface.
4. 4Once simmering, reduce the heat to low (200-250°F / 95-120°C) to maintain a gentle simmer. Cook for 15 minutes, stirring occasionally, allowing the flavors to meld.
5. 5Carefully remove the pot from the heat. Using an immersion blender directly in the pot, or by carefully transferring the soup in batches to a stand blender (ensure the lid is vented for hot liquids), blend the soup until it is completely smooth and creamy, with no visible cashew pieces.
6. 6While the soup simmers, prepare the croutons. Place one of the 4 slices of vegan cheese slices between two of the 4 slices of vegan bread, making two sandwiches. Heat a large skillet (such as a 10-inch skillet) over medium heat (300-350°F / 150-175°C). Place the two vegan bread and vegan cheese sandwiches in the skillet and grill for 3-5 minutes per side, until the vegan bread is golden brown and crispy, and the vegan cheese slices are melted. Remove from heat and let cool for 1 minute. Cut each toasted vegan bread and vegan cheese sandwich into 1/2-inch (1.25 cm) cubes to form croutons.
7. 7Ladle the hot, creamy vegan tomato soup into serving bowls. Top each bowl with the prepared croutons and serve immediately.

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