Paleo Roasted Tomato Basil Soup with Cashew Cream

Roasting Roma tomatoes at high heat until their edges caramelize is the kind of step that transforms a simple soup into something genuinely restaurant-worthy. The combination of fresh oven-roasted tomatoes, fire-roasted canned tomatoes, and slow-simmered garlic builds a depth of flavor that feels like it took all day — even though it comes together in just over an hour. What makes this recipe especially clever is the cashew cream: raw cashews soaked and blended with lemon juice and water create a silky, dairy-free swirl that adds richness without any cream or butter in sight. Every ingredient here — olive oil, chicken broth, fresh basil, a touch of balsamic — is exactly the kind of whole-food pantry staple that fits naturally into grain-free and legume-free eating. The balsamic vinegar stirred in at the end is a small move with a big payoff, brightening all that roasted sweetness just before blending. This recipe makes four generous servings, so it's practical for a weeknight dinner and even better reheated the next day when the flavors have had time to settle in.

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