- 2 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 2 cloves garlic, thinly sliced
- A shake of red chili flakes, to preference
- 45 ounces (3 cans) roasted, diced or crushed tomatoes (low sodium preferable)
- 1 tablespoon double concentrated tomato paste
- 2 cups low-sodium vegetable broth (and additional broth if you prefer a thinner consistency)
- ½ - 1 cup cashew cream. You can also use ½ cup full fat coconut milk
- ½ cup good quality sherry
- 10 large fresh basil leaves, chopped, plus more for garnish
- 1/4 teaspoon salt
- Chopped Italian parsley for garnish
- 1 teaspoon Better than Bouillon "No Chicken" base
Set a soup pot on medium heat and warm the oil. Add the onions; sauté and stir occasionally until they start to brown — about 15 minutes.
Add the garlic, red pepper flakes and salt and stir for about a minute.
Add the tomatoes, tomato paste, bouillon, and broth, and give the soup a stir. Bring to a boil, then reduce heat and simmer for 10 minutes. Turn off the heat and let the soup cool for a few minutes.
Working in batches, pour the soup into a blender. Remove the hole that's in the center of the blender lid so steam can escape during
the blending process. Cover the lid with a towel (hot liquid tends to erupt), and blend on high.
You could also use a stick/immersion blender instead of a regular blender.
Return the soup to the pot. Add the sherry and cashew cream (or coconut milk) and warm gently until hot (don’t boil).
Garnish with chopped basil and parsley, and serve.