56ozof fresh or canned tomatoeschopped, keep liquids
3tablespoonsraw sugar/coconut sugar
salt & pepper to tasteI use ¼ teaspoon sea salt and 1/4 teaspoon ground black pepper
2tablespoonsto ¼ cup cashew cream
In a large, deep pot over medium-high heat, heat the olive oil.
Add the onions, carrot, celery and minced garlic. Stir together and allow to sweat for about 8 minutes, to soften and release natural juices from the veggies.
Add in the tomatoes, sugar, dried oregano and salt and pepper. Stir together. Pour in the vegetable broth and stir again.
Bring to a boil, and then to a low rolling simmer for 25 minutes, stirring occasionally.
Scoop out the soup and in a few batches (so you don't overfill your blender and it doesn't overflow) pour into your blender. If you have a glass blender, ensure it cools down a bit first!
Press the soup setting or blend until fully blended out. Pour back into the soup pot and mix the soup together one more time to combine everything. Taste and adjust seasonings if needed.
Add in the cashew cream (up to 1/4 cup, taste after 2 tablespoons to see if you want more) and stir to combine. Serve the soup and top with your favourite toppings and enjoy!
While the soup is simmering, In a grilled cheese maker or on a skillet, prepare grill cheese sandwich to your likening until very crisp. Cut into cubes and add a few to soup immediately before serving.