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Ingredients . . .

• 1 tbsp olive oil
• 1 small white onion (chopped)
• 1 can of whole peeled tomatoes
• 1 cup water
• 1 pinch of salt
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/3 cup coconut milk
• Applewood Vegan® Block, grated

Method . . .

• Heat the olive oil in a saucepan, add onions and cook for 7-8 mins until soft.
• Throw in the can of tomatoes (with their liquid) and the water, gently smashing the tomatoes with a spoon.
• Add oregano, basil, and salt.
• Bring to the boil and then let the soup simmer for 8 to 10 minutes.
• Cool the soup for 5 minutes and then add to a blender. Blend until smooth.
• Return the soup to the pot and stir in the coconut milk.
• Top with cashew cream, coriander and Applewood Vegan® grated.
• Dip in a cheezy toastie and prepare for the taste sensation of your life!