When it starts to get chilly outside— but you’re still coming down from peak tomato season, you make this CREAMY VEGAN TOMATO SOUP! Best enjoyed with crispy sourdough rye, raw grass fed cheddar and manchego grilled cheese for dipping. The secret is to roast some carrots alongside tomatoes and they lend the best sweetness and smokiness to the soup, without taking away from the tomato bonanza.
