Vegan Tomato Bisque
8-10 servings
_nut allergy_

16 medium tomatoes
4 medium onions
1 bulb garlic
3 cups cashews
32 oz vegetable broth
2 tsp cayenne pepper

1. slice the tomatoes, place on sheets (parchment recommended), drizzle with olive oil, roast until desired doneness. recommend 90 min at 400 for starters with thick slices, less for thinner.

2. while roasting, chop onions and garlic fine, add to large pot, add ~3 tbsp olive oil, high heat until browned well

3. when tomatoes are done, transfer to pot. add broth. add cayenne. add cashews. stir and bring to boil. boil 10 minutes.

4. kill heat. insert immersion blender, start on low, work up to full speed, hunting down all chunks. stop when desired blend.

5. heat to low, simmer for 5 min

6. serve and enjoy