Creamy Tomato Soup

This is an all time favorite recipe of mine because not only is it easily better than the non-vegan version, but it dupes perfectly as a pseudo-vodka sauce when thickened.

INGREDIENTS:

Good EVOO!
7 cloves of garlic, rough chopped or sliced
1/2 large yellow onion, rough chopped or sliced
5 cups tomatoes (I used cherry)
1/2 cup sherry
1.5-2 cups cashews (roasted when possible)
6 cups veg broth

2 Tbsp balsamic vin
2 tsp maple syrup
1/8 tsp Marjoram
1/8 tsp Turmeric
1/8 tsp smoked Paprika
1/8 tsp Thyme
1/8 tsp Oregano
1/8 tsp Korean red chili flakes
1/4 tsp Black pepper
2 tsp sea salt

STEPS:
Heat some good EVOO on medium in a cast iron pot or Dutch oven. Once oil is very warm, add garlic and onion. Stir to cook evenly for about 5 minutes, then add tomatoes, cashews and salt. Add sherry, stir well and simmer until reduced. Add remainder of ingredients, stir well and allow to simmer on low for at least 20 min. Blend until smooth (use a blender because it splatters too much with an immersion blender) — add additional broth if a thinner soup is desired. Serve with a grilled cheese or top with crispy chickpeas for the ultimate comfort meal!