Creamy Tomato Soup
with Basil & Seeded Avocado Toast
- 4 cloves garlic
- 1 shallot
- ¼ cup cashews
- 14.5 oz canned diced tomatoes
- 5.5 oz coconut milk
- 1 ancient grain roll
- 1 avocado
- 1 tbsp hemp seeds
- 1 tbsp sunflower seeds
- ¼ oz fresh basil
- 2 tbsp vegan parmesan
- 1 tbsp olive oil*
- Salt and pepper*
- *Not Included
- For full ingredient list, see Nutrition
- Large pot
Preheat oven to 400°F to warm bread in step 4. Peel and chop the garlic. Peel and roughly chop the shallot.
Place a large pot over medium heat with 1 tbsp olive oil. Once hot, add the chopped garlic and shallot and cook until softened, stirring occasionally, about 3 to 5 minutes.
Add the cashews, diced tomatoes, coconut milk, and ¼ cup water to the pot. Bring to a boil, reduce heat to low, and simmer soup for 3 to 5 minutes. Carefully pour the soup into the blender and blend until smooth. Season tomato soup with salt and pepper.
Halve the ancient roll lengthwise and toast directly on the rack in the oven until golden brown, about 4 to 5 minutes. Halve the avocado, remove the pit, and scoop out the flesh. Once the bread is toasted, spread the avocado onto the toasted bread, and top with hemp seeds, sunflower seeds, and a pinch of salt.
Slice the seeded avocado toast. Hand tear the basil leaves. Divide the creamy tomato soup between large bowls. Top with basil and parmesan and serve with seeded avocado toast on the side.