Cream of Tomato Soup from the Oh She Glows Cookbook

Vegan and I edit most of my recipes to be thermomix-compatible, so if you don't understand them that's probably why and you should check out the originals as they won't be translated into this strange thermo-speak.

For the Chickpea Croutons:

1 (15-ounce/425-g) can chickpeas, drained and rinsed

1 teaspoon (5 mL) grapeseed oil or melted coconut oil

1/2 teaspoon (2 mL) dried oregano

1/8 teaspoon (0.5 mL) cayenne pepper

1 teaspoon (5 mL) garlic powder

1/4 teaspoon (1 mL) onion powder

3/4 teaspoon (4 mL) fine-grain sea salt or Herbamare

For the Tomato Soup:

1 tablespoon (15 mL) extra-virgin olive oil

1 small to medium yellow onion, diced (1.5 to 2 cups/375 to 500 mL)

2 large cloves garlic, minced

1/2 cup (125 mL) raw cashews, soaked (see page 11)

2 cups (500 mL) vegetable broth

1 (28-ounce/793-g) can whole peeled tomatoes, with their juices

1/4 cup (60 mL) oil-packed sun-dried tomatoes, drained

3 to 4 tablespoons (45 to 60 mL) tomato paste

1/2 to 1 teaspoon (2 to 5 mL) dried oregano

3/4 to 1 teaspoon (4 to 5 mL) fine-grain sea salt

1/2 teaspoon (2 mL) freshly ground black pepper, plus more as needed

1/4 to 1/2 teaspoon (1 to 2 mL) dried thyme

For serving:

Fresh basil leaves

Olive oil

Freshly ground black pepper

Directions at nomeatathlete.com

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