Pescatarian Paleo Roasted Tomato Basil Soup with Cashew Cream
Total time1 hr 35 min
Prep time20 min
Cook time45 min
5.0(15)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the cashew cream
- 1 cup raw cashews
- ½ cup water
- 1 tbsp fresh lemon juice
- ¼ tsp fine sea salt
For the soup
- 2 lb ripe roma tomatoes (about 8–10), halved lengthwise
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1 medium yellow onion, quartered
- 6 cloves garlic, unpeeled
- 3 tbsp olive oil, divided
- ½ tsp fine sea salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- 2 cups chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - ½ cup fresh basil leaves, loosely packed
- 1 tsp balsamic vinegar
For serving
- fresh basil leaves, for serving (optional)
- red pepper flakes, for serving (optional)
Instructions
- 1
Place the cashews in a small bowl and cover with boiling water. Soak for 30 minutes, then drain and rinse well.
- 2
While the cashews soak, preheat the oven to 425°F (220°C). Arrange the halved Roma tomatoes cut-side up on a large rimmed baking sheet along with the quartered onion and unpeeled garlic cloves. Drizzle with 2 tbsp of the olive oil and season with 1/2 tsp salt and 1/4 tsp black pepper.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!