Creamy Roasted Tomato Soup

Roasted Tomato Soup
Serves 4
Delicious and easy to make roasted tomato soup
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Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
  1. Roasted Tomato Soup
  2. 6 ripe plum tomatoes
  3. 1 tbs tomato paste
  4. 7 cloves of garlic
  5. 1 medium onion
  6. 2 tbsp olive oil
  7. 1/4 tsp dried oregano
  8. 1/2 cup fresh basil leaves
  9. 1/4 teaspoon crushed red pepper flakes
  10. 1/2 tsp salt
  11. 1/2 tsp pepper
  12. 2 cups of vegetable stock
  13. Creamy Cashew Sauce
  14. 1/4 cup cashews
  15. 3/4 cup water
  16. 1 separate cup water
  17. 1/4 tsp salt
  18. 1/4 teaspoon garlic powder
  1. Preheat oven to 375F.
  2. Cut tomatoes in half
  3. Peel the onion and slice in small cubes.
  4. Don't peel the garlic for now or it will burn and turn bitter.
  5. Mix the tomatoes, onion, garlic (with skin) with the oil, herbs and seasoning in a bowl and mix by hand so that all the ingredients are mixed well together.
  6. Place all the ingredients in a baking tray or dish.
Bake everything for 40 minutes at 375°F or until done. In the meantime, while that cooks, you can make the cashew sauce
  1. Place 1 cup of water and cashews in a small pot and boil for 5 minutes
  2. Drain and rinse thoroughly.
  3. Place boiled cashews in a food processor or blender with the 1/4 cup of water, garlic powder, and salt and blend until smooth. You may add more water to reach desired consistency and set aside.
  4. Once the tomatoes and other ingredients are baked, remove from oven and carefully squeeze the garlic out of its peel before placing all the ingredients in the blender.
  5. Add the tomato paste, vegetable stock with the roasted vegetables to a blender (including the pealed garlic) and blend everything until smooth.
  6. Strain into a pot and cook in low heat for about 10 more min.
  7. Serve and garnish with extra basil and creamy cashew sauce and enjoy!
  1. The cashew sauce will keep well in the fridge for up to 3 days

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