Tomato Soup with Cheese Croutons

Instructions

1. Soak the cashew in hot water for 1 hour, drain and rinse

2. Into a blender, add soaked cashew and water and blend until creamy. Set aside.

3. In a large saucepan over a medium heat, warm olive oil. Add onion and cook, stirring occasionally, for about 10 minutes until softened. Add the tomato purée and carrot and cook for 2 minutes. Pour in vegetable stock and simmer for 10 to 15 minutes.

4. Add the can tomato and cook for another 10 minutes. Into a blender, combine tomato mixture and blend until smooth. Ladle into serving bowls and swirl cashew cream on each.

5. Add cheese croutons and fresh basil

Croutons-

1. Cut the Baguette in Half

2. Brush with olive oil

3. Add cheddar cheese on top

4. Place in the oven under broil for 5 minutes

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