Vegan Creamy Roasted Tomato Soup
Ingredients
- 1 lb roma tomatoes, halved
- 1 pint grape tomatoes
- 1 small onion, quartered
- 2-3 carrots, cut into sticks
- 3 large garlic cloves
- 1 ½ cup vegetable broth
- 1 tbsp olive oil
- ½ tsp salt + more
- ¼ teaspoon pepper + more
- ½ tsp dried basil or 1 teaspoon fresh
Cashew Cream:
- 1 cup cashews, soaked overnight and drained Quick soak by boiling cashews for about 15 minutes.
- ½ - ¾ cup water, depending on desired thickness
Instructions
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- Place all tomatoes, carrots, onion, and garlic on baking sheet, drizzle with olive oil and a dash of salt and pepper.
- Roast for 30-35 minutes until softened and slightly browned.
- Transfers roasted tomatoes and veggies to a blender and add broth. Blend until smooth.
- Transfer soup to a sauce pan on the stove and add salt, pepper, and basil. Simmer for about 10 minutes.
- Pour through a fine mesh strainer to remove any seeds for a smoother texture, if desired.
- Serve immediately with a drizzle of cashew cream and a grilled cheese, if desired.
Cashew Cream:
- Combine soaked cashews and water and blend until creamy. Add more water to thin to desired consistency.