Name: Creamy Roasted Tomato Soup with Cashew Cream
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 3 lbs Roma tomatoes, halved; 1 large Yellow onion, quartered; 6 cloves Garlic cloves, peeled; 3 tbsp Extra virgin olive oil; 0.5 cup Raw cashews, soaked in boiling water; 2 cups Vegetable broth; 0.25 cup Fresh basil leaves; 1 tbsp Balsamic vinegar; 1 tsp Sea salt; 0.5 tsp Black pepper

"This soup transforms humble Roma tomatoes into a gourmet masterpiece through the magic of high-heat roasting. The addition of a luscious cashew cream provides a dairy-free richness that perfectly balances the tangy acidity of the charred tomatoes."

1 Ingredients

Qty	Item
3 lbs 1360 g	Roma tomatoes, halved
1 large 200 g	Yellow onion, quartered
6 cloves 30 g	Garlic cloves, peeled
3 tbsp 45 ml	Extra virgin olive oil
0.5 cup 75 g	Raw cashews, soaked in boiling water
2 cups 480 ml	Vegetable broth
0.25 cup 15 g	Fresh basil leaves
1 tbsp 15 ml	Balsamic vinegar
1 tsp 6 g	Sea salt
0.5 tsp 2 g	Black pepper

2 Instructions

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.

·
For a smokier flavor, add a teaspoon of smoked paprika before roasting the vegetables.
·
If you don't have time to soak cashews for hours, soak them in boiling water for just 15 minutes for a similar effect.
·
Don't discard the liquid on the baking sheet; that's where the concentrated tomato 'umami' flavor lives.
·
Use a high-speed blender for the cashew cream to ensure there is zero grit in the final soup.

? Frequently Asked Questions

Can I use canned tomatoes instead?

Yes, but roasting fresh tomatoes provides a depth of flavor canned ones can't match. If using canned, use two 28oz cans of whole peeled tomatoes and roast them slightly shorter.

How long does this soup keep in the fridge?

This soup stays fresh in an airtight container for up to 4 to 5 days.

Can I freeze this recipe?

Absolutely! This soup freezes very well for up to 3 months. Just thaw and reheat on the stove.

What is a good nut-free substitute for cashew cream?

You can use full-fat coconut milk or a sunflower seed-based cream for a nut-free version.

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