• 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. 
  1 lb roma tomatoes, halved , 1 pint grape tomatoes , 1 small onion, quartered , 2-3 carrots, cut into sticks , 3 large garlic cloves, 1 tablespoon olive oil , ½ teaspoon salt + more, ¼ teaspoon pepper + more
• Roast for 30-35 minutes until softened and slightly browned.
• Transfers roasted tomatoes and veggies to a blender and add broth. Blend until smooth. 
  1 ½ cup vegetable broth
• Transfer soup to a sauce pan on the stove and add salt, pepper, and basil. Simmer for about 10 minutes. 
  ½ teaspoon dried basil or 1 teaspoon fresh
• 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. 
  1 cup cashews, soaked overnight and drained, ½ - ¾ cup water, depending on desired thickness