Winter might be over but you must be mistaken if you think that the soups are leaving this kitchen! Oh no, soups are a year round thing if you’d ask me, they just change from season to season. Winters are for hearty and warming soup with bold flavours, in spring I like to serve more light and fresh soups, during summer we have our cooling and refreshing soups and in fall everything involves either squash or pumpkin related so yeah, pumpkin soup?
Since it’s spring we’re making a delicious roasted tomato & basil soup, it’s a fresh and light and super easy to make. All you need are some basic ingredients, an oven and maybe a (immersion)blender might come in handy to create a smooth and yummy soup.
You can have this soup plain and simple or go all out and top it with some cashew sour cream, roasted cheri tomatoes, sriracha etc. go wild! To make a simple and creamy raw vegan cream simple blend some cashews with water, lemon juice and some salt and pepper, yum!
Now let’s get cooking!