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Creamy Tomato Soup, Pasta with Tomato-Cauliflower Sauce, Kale


Creamy Tomato Soup

1-2 Diced Onions
3 Chopped Garlic Cloves
1/3 cup Sherry
4-6 cups Diced Tomatoes
1/2 cup raw cashews (preferably presoaked for a few hours, but I usually forget)
3 Tbl flour
1-2 cups water
1 -2 tsp Balsamic Vinegar (optional)
1 tsp Smoked Salt
Fresh Basil

Heat the oil. Add the onions and cook 5 minutes. Add the garlic and cook another couple minutes. Add the flour and cook for about 1 minute. Add the sherry, stirring quickly, and then add the tomatoes and cashews. Add a bit of water and boil 15-20 minutes. Add the salt, and puree with an immersion blender until the cashews are all creamy. Add vinegar, pepper, more salt, more oil, or nutritional yeast to taste. Add the basil and puree for another 30 seconds.