Pair this with a grilled cheese sandwich, on some really good sourdough bread, and you’ve got a perfect stomach-warming meal on a cold day.
Creamy Roasted Tomato Soup
- 12 plum tomatoes, halved
- 1/2 yellow onion, sliced
- 3 garlic cloves, peeled
- 4 Tablespoons olive oil
- sea salt and freshly ground pepper
- 3 Tablespoons basil, chopped
- 1/4 cup cashews
- water (or vegetable broth)
- 1/3 cup nutritional yeast
Preheat oven to 400 degrees.
Coat baking sheet with a small amount of olive oil. Place tomatoes, cut size up, onion and garlic on baking sheet. Drizzle olive oil on top of the tomatoes, onion and garlic and add salt and pepper to taste.
Roast vegetables for 40 to 45 minutes. Flip tomatoes halfway through cooking. Keep an eye on the onions as they may cook faster than the tomatoes.
While vegetables are roasting, soak cashews in one cup water or vegetable broth. Place in blender, and puree until smooth. Pour into saucepan.
Place roasted tomatoes, onions, and garlic in the blender with the basil. (If you have a small blender, divide in half.) Once blended, add to cashew puree in sauce pan.