Creamy Roasted Tomato Soup
I was a picky kid growing up- it’s hard to believe now, but I refused anything green and stuck to a diet of plain pasta and chicken tenders. One thing I never refused? Tomato soup. Creamy, rich and so comforting, I found myself craving it a few weeks ago. It turns out that making a ridiculously delicious version of my childhood favorite was actually very easy. Roasting the tomatoes & onions beforehand amps up the flavor, and a dairy-free cashew cream adds richness. I like serving with grilled cheese for the ultimate comfort meal, but crackers or toast would be great accompaniments.
INGREDIENTS
12 medium tomatoes, cut into eights
1/2 yellow onion, chopped
4 cups veg broth
1 tbsp sugar
1/4 cup garlic cashew cream
sea salt, pepper & red chili flakes
INSTRUCTIONS
Preheat oven to 400 F. Toss tomatoes and onion in olive oil, salt and pepper. Transfer to parchment lined cookie sheets and bake for 45-60 minutes, until golden. Transfer to large pot and add vegetable broth. Simmer with a lid on for 30 minutes. Remove from heat, then add sugar and garlic cashew cream. Blend until smooth with an immersion blender. Add salt, pepper and red chilli flakes to taste.