Roasted Tomato Basil Soup

This is a comforting dish that will heal your soul. I recommend topping it with my Cashew Sour Cream, and serving it alongside a delicious dairy-free grilled cheese! Dipping it in your tomato soup is a MUST in our house!

Serves: 6 People

Prep Time: 4 hrs 10 minutes (The 4 hours is for soaking the cashews)

Total Cook Time: 60 minutes

Ingredients:

For the soup

• 5 roma tomatoes, halved lengthwise

• olive oil

• 1/2 large yellow onion, diced

• 1/4 cup carrots, diced

• 1/4 cup celery, diced

• 3 cloves garlic, minced

• 1 [6 oz] can of tomato paste

• 1 [28 oz] can of tomato puree (you will re-use the can to measure water later in the recipe)

• 1/2 cup cashews

• A few sprigs of fresh basil (or 1 tsp, dried)

• 1/2 cup grated vegan parmesan cheese (I recommend Violife brand)

• salt and pepper

• Top with Cashew Sour Cream

Instructions:

1. Soak cashews for 4 hours in warm water until softened. Rise and drain the cashews and add them to a high speed blender with 1/2 c fresh filtered water. Blend until completely smooth, like the consistency of heavy cream. Set this cashew cream aside.

2. Preheat oven to 400* F

3. Place halved roma tomatoes on parchment lined baking sheet, cut side up. Drizzle tomatoes with olive oil and season with salt. Roast in oven at 400* F for 20 minutes.

4. While tomatoes are roasting, dice onions, carrots, and celery.

5. Coat the bottom on a dutch oven, or any heavy bottomed pot, with olive oil. When the pot is hot, add onions, carrots, and celery. Cook, stirring occasionally, over medium heat until softened, about 5 minutes. Add garlic and season with a pinch of salt and pepper. Continue stirring about 1 minute until garlic is fragrant.

6. Reduce heat to medium low and make a well in the center of your pot by pushing the vegetables to the outer edges. Add tomato paste to the center of the pot and cook, stirring constantly, until it has started to caramelize on the bottom of the pot. You should notice that your tomato paste has turned to a more vibrant red color. Gently mix the tomato paste in with the other vegetables in your pot.

7. When the roma tomatoes have finished roasting, add them and all of the pan drippings to the pot. Then, add the [28 oz] can of tomato puree, the springs of basil, and the equivalent of 1[28 oz] can full of water to the pot. Season with a few pinches of salt and pepper. Bring back to a boil, then turn the heat to low and simmer uncovered for 30 minutes.

8. Stir in cashew cream and vegan parmesan cheese.

9. Blend until desired consistency is achieved. (I allow mine to cool in the blender for a few minutes before starting the blender).

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