Now that it's back to school season, nothing makes us happier than indulging in a little nostalgia. This update on a tried-and-true classic tomato soup gives a huge nutritional boost with Karma Nuts Raw Jumbo Cashews, steamed veggies, and fresh basil. Pair it with crackers, bread, or (our fav) a grilled cheese sandwich for a perfect cozy fall lunch. 

• 1 small head of cauliflower, roughly chopped
• 1/4 cup Karma Nuts Raw Jumbo Cashews, soaked 
• 1 tbls olive oil
• 1/2 sweet or yellow onion, chopped
• 1 large clove garlic, chopped
• 1 large celery stalk, chopped
• 1 large carrot or 8 baby carrots, chopped
• 2 cans diced tomatoes (15 oz)
• 3 cups vegetable stock 
• 1 tsp sea salt
• 1/2 tsp pepper
• 1/2 cup basil leaves, chopped

Directions:

1. Add cauliflower to a steamer, and steam for 15-20 minutes.
2. While cauliflower is steaming, add olive oil, garlic, and onions to a stockpot. Cook for around 5 minutes.
3. Add carrots and celery, stirring occasionally for a few minutes.
4. Add in diced tomatoes, vegetable stock, and seasonings. Simmer for 20 minutes.
5. Remove cooked cauliflower from the steamer and combine with cashews and 1 cup water in a food processor or blender. Pulse until smooth and creamy. Set aside.
6. Puree the tomato - vegetable mixture until smooth in blender/food processor. Return to stock pot.
7. Combine "cream" mixture with tomato mixture until well mixed. Add seasoning to taste.
8. Stir in chopped basil leaves and serve.