
Creamy Roasted Tomato Soup
Roasted Tomato Soup
2019-03-20 01:27:59
Serves 4
Delicious and easy to make roasted tomato soup
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Ingredients
- Roasted Tomato Soup
- 6 ripe plum tomatoes
- 1 tbs tomato paste
- 7 cloves of garlic
- 1 medium onion
- 2 tbsp olive oil
- 1/4 tsp dried oregano
- 1/2 cup fresh basil leaves
- 1/4 teaspoon crushed red pepper flakes
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 cups of vegetable stock
- Creamy Cashew Sauce
- 1/4 cup cashews
- 3/4 cup water
- 1 separate cup water
- 1/4 tsp salt
- 1/4 teaspoon garlic powder
Instructions
- Preheat oven to 375F.
- Cut tomatoes in half
- Peel the onion and slice in small cubes.
- Don't peel the garlic for now or it will burn and turn bitter.
- 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.
- 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
- Place 1 cup of water and cashews in a small pot and boil for 5 minutes
- Drain and rinse thoroughly.
- 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.
- 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.
- Add the tomato paste, vegetable stock with the roasted vegetables to a blender (including the pealed garlic) and blend everything until smooth.
- Strain into a pot and cook in low heat for about 10 more min.
- Serve and garnish with extra basil and creamy cashew sauce and enjoy!
Notes
- The cashew sauce will keep well in the fridge for up to 3 days
Nutrilishus https://nutrilishus.com/