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The days are getting shorter, temperatures are dipping, and at the end of a long day, all we want is a big, comforting bowl of soup. What we don't want, however, is to slave over a hot oven, trying to follow an uber-complicated recipe in order to get it. Enter this recipe for Easy Roasted Tomato Soup with Cashew Cream from Leah Vanderveldt's just-released cookbook, The New Nourishing. Eight ingredients and four steps are all that separates you from a creamy, dreamy bowl of pure, plant-based comfort. So what are you waiting for! And speaking of comfort, don’t miss our Comfort Food Issue of VegNews, stuffed with 101 amazing vegan eats (including vegan mac and cheese six different ways, and the 50 best desserts in America)—on newsstands now!
 
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