Directions
- Cashew Cream
Simmer the cashews, 1 cup water, a pinch of salt and pepper for 15–20 minutes until softened.
Blend with 1 garlic clove until smooth and creamy, adding a little water if needed. Set aside.
- Soup
Heat the olive oil in a large pot over medium-high heat.
Cook the onion for 4–5 minutes until softened.
Add the remaining garlic, thyme, salt, and pepper. Cook for 30 seconds.
Stir in the tomatoes, roasted peppers, water, and salt. Bring to a boil, then simmer for 15–20 minutes.
Remove the thyme sprigs and blend the soup until smooth.
Return the soup to the pot and whisk in ¾ of the cashew cream. Simmer for 5 minutes and adjust the seasoning.
- Grilled Cheese
Spread Dijon mustard on the bread and add the vegan cheese.
Brush the outside with olive oil.
Cook in a non-stick skillet for 5–7 minutes until golden.
Flip, cover, and cook for 10 minutes until the cheese melts. Uncover for the last minute to crisp the bread.
- To Serve
Ladle the soup into bowls, drizzle with the remaining cashew cream, garnish with fresh thyme, and serve alongside the vegan grilled cheese.
