Creamy Roasted Tomato Soup with Cashew Cream

Preheat your oven to 400°F (200°C). On a large baking sheet, toss the halved tomatoes, quartered onion, and garlic cloves with olive oil, salt, and pepper.

Roast the vegetables for 40-45 minutes until the tomatoes are slightly charred and the onions are soft.

While the vegetables roast, drain the soaked cashews and place them in a high-speed blender with 1/2 cup of fresh water. Blend until completely smooth to create the cashew cream.

Transfer the roasted vegetables (including all the juices from the pan) into a large pot. Add the vegetable broth and fresh basil.

Use an immersion blender to blend the soup until smooth, or transfer to a standard blender in batches.

Stir in the balsamic vinegar and 3/4 of the cashew cream. Reserve the rest for drizzling.

Simmer on low heat for 5 minutes to allow flavors to meld. Serve warm with an extra drizzle of cashew cream on top.