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Ingredients
  • subheading: For the Chickpea Croutons:
  • 1 can chickpeas, drained and rinsed
  • 1 teaspoon canola oil
  • ½ teaspoon dried oregano
  • ⅛ teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¾ teaspoon fine-grain sea salt
  •  
  • subheading: For the Tomato Soup:
  • 1 tablespoon (15 mL) extra-virgin olive oil
  • 1 small to medium yellow onion, diced (1.5 to 2 cups)
  • 2 large cloves garlic, minced
  • ½ cup raw cashews, soaked
  • 2 cups vegetable broth
  • 800g can whole peeled tomatoes, with their juices
  • ¼ cup oil-packed sun-dried tomatoes, drained
  • 3 to 4 tablespoons (45 to 60 mL) tomato paste
  • ½ to 1 teaspoon dried oregano
  • ¾ to 1 teaspoon fine-grain sea salt
  • ½ teaspoon freshly ground black pepper, plus more as needed
  • ¼ to ½ teaspoon dried thyme
  •  
  • subheading: For serving:
  • Fresh basil leaves
  • Olive oil
  • Freshly ground black pepper
Note: Ingredients may have been altered from the original.
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