My sister sent me the recipe for this creamy tomato soup last week and it looked so simple and tasty, I wanted to try it! I don’t have an instant pot, so it’s really helpful that there’s also a stove top recipe included. It’s creamy, smooth, and tomatoey with hints of Italian herbs. I only made a few tiny changes by halving the amount of cashews and adding 1/4 cup almond milk, plus a tbsp of nutritional yeast. I used 1 tbsp of sugar instead of 2. I served it with a diced vegan grilled cheese on top and it was delicious. I used two thin slices of Dave’s Killer Bread with a slice of Follow Your Heart Smoked Gouda. I also had an apple on the side. This recipe is a winner!