Plant based, gluten free and bursting with flavour!
- 1 small brown onion
- 400 grams fresh tomatoes
- 1 medium red capsicum (red pepper)
- 2 cloves fresh garlic
- 1.5 cups fresh basil leaves (loosely packed)
- 3/4 cup raw cashews
- 1 tbsp olive oil
- 1 cup plant milk (or canned coconut milk for extra creaminess)
- 1 cup vegetable stock
- 2 tbsp tomato paste
- 3 tbsp nutritional yeast
- 1/2 tsp salt (or more to taste)
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Place the cashews in a bowl and cover with boiling water. Set aside to soak for 1 hour.
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If you don't have an air-fryer, preheat oven to 200ºC fan-forced (390ºF).
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Roughly chop the onion and capsium into large chunks of 3-4cm.
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Place the whole tomatoes, the chopped onion and capsicum and the garlic cloves into a large mixing bowl and drizzle with the olive oil and 1/2 tsp of the salt.
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Tip them onto a baking sheet and roast in the preheated oven for 25 minutes, OR air fry for 15 mins on 200ºC if you have an air fryer.
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Add the roasted veg, plus all remaining ingredients to a medium saucepan and bring to a boil, then reduce heat to medium and simmer for 10 minutes.
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Remove from heat then use an immersion blender (or pour into a regular blender) to blend the soup to a smooth consistency.
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Garnish with some fresh basil leaves and serve immediately. Yum!