Prep Time
15 min
Cook Time
30 min
Servings
4
Why You'll Love This Recipe
✓ Comfort in a Bowl:
The roasted tomatoes give a deep, smoky sweetness that feels like a warm hug on a cool evening.
✓ Creamy Without Heavy Cream:
Cashew puree provides silkiness while keeping the soup lighter and dairy‑free.
✓ One‑Pan Simplicity:
Roast, blend, and simmer—all in two pans, so cleanup is a breeze.
I first discovered the magic of roasted tomatoes on a rainy night in Tuscany, when the kitchen smelled of caramelized herbs and the soup tasted like sunshine trapped in a bowl.
That experience taught me that a simple technique—roasting—can transform ordinary produce into extraordinary flavor, perfect for a quick weeknight dinner.
This creamy roasted tomato soup captures that depth while staying light, making it an ideal starter or a satisfying main when paired with crusty bread.
1 ½ cup raw cashews (soaked 4 hrs)
Use pre‑soaked or boiled for speed
2 tbsp extra‑virgin olive oil
For roasting; can replace with avocado oil
1 small onion, diced
Yellow or sweet onion works best
2 cloves garlic, minced
Adds aromatic depth
1 tsp smoked paprika
Optional for extra smokiness
½ cup vegetable broth
Low‑sodium preferred
¼ cup fresh basil leaves
Torn, added at the end
Salt and freshly ground black pepper
To taste
