Creamy Roasted Tomato Soup
This creamy roasted tomato soup is rich, flavorful, and dairy-free, made with roasted tomatoes, onions, garlic, and a touch of fresh basil. Blended with homemade cashew cream for a velvety texture, this soup is perfect for cozy nights
Servings: 6
Ingredients
For the Soup:
- 2.5 lbs tomatoes Roma, vine-ripened, or a mix, halved
- 1 large yellow onion cut into wedges
- 6 garlic cloves peeled
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tsp salt adjust to taste
- ½ tsp black pepper
- 1 tsp Italian seasoning
- 4 cups vegetable broth
- 1 cup fresh basil leaves packed
- 1 tbsp fresh thyme leaves
- Additional salt and pepper to taste
For the Cashew Cream:
- 1 cup raw cashews
- 1 cup water for soaking
- ¾ cup fresh water for blending
- 1 tbsp lemon juice
- Pinch of salt
Optional Toppings: Crumbled Bacon, extra drizzle of cashew cream, drizzle of olive oil, fresh thyme and basil, cracked black pepper.
Instructions
Step 1: Make the Cashew Cream
- Soak the cashews: Place the raw cashews in a bowl and cover them with 1 cup of water. Let them soak for at least 4 hours, or overnight. Drain and rinse the cashews.
- Blend the cashew cream: Add the soaked cashews, ¾ cup fresh water, lemon juice, and a pinch of salt to a blender. Blend until smooth and creamy. Set aside.
Step 2: Roast the Tomatoes and Vegetables
- Preheat the oven to 400°F (200°C).
- Prepare the vegetables: On a baking sheet, place the halved tomatoes, onion wedges, and whole garlic cloves. Drizzle with olive oil and balsamic vinegar. Sprinkle with salt, pepper, and dried Italian seasoning. Toss everything to coat evenly.
- Roast the vegetables: Roast for 50 minutes, tossing once halfway through, until the tomatoes are soft, slightly caramelized, and the onions are tender.
Step 3: Prepare the Soup
- Transfer the roasted vegetables to a large pot. Add the vegetable broth and bring to a simmer over medium heat.
- Simmer for 10 minutes, allowing the flavors to meld.
- Add the fresh basil and thyme: Stir in the fresh basil leaves and fresh thyme, and cook for an additional 2 minutes. Remove from heat.
Step 4: Blend the Soup
- Blend the soup: Use an immersion blender directly in the pot to blend until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth.
- Add the cashew cream: Stir in about half of the cashew cream until the soup is creamy and well combined, reserving the rest to drizzle on top when serving. Adjust the consistency by adding more vegetable broth if necessary.
Step 5: Serve
- Taste and adjust seasoning with additional salt and pepper if needed.
- Garnish with a drizzle of cashew cream, crumbled bacon, fresh basil leaves, and a sprinkle of thyme if desired.