Vegan Paleo Roasted Tomato Basil Soup with Cashew Cream

Total time1 hr 35 min

Prep time20 min

Cook time45 min

Vegan Paleo Roasted Tomato Basil Soup with Cashew Cream

Deep-roasted Roma tomatoes, caramelized onion, and mellowed garlic form the soul of this soup, blended into a silky, deeply savory base with fire-roasted diced tomatoes and a handful of fresh basil. A touch of balsamic vinegar brightens the whole pot, while the real showstopper is the cashew cream swirled in at the end — soaked cashews blended with lemon juice into something impossibly velvety and rich. That swirl on top does a lot of heavy lifting, adding a creamy, tangy contrast to the concentrated roasted-tomato flavor beneath it. It's a comforting, restaurant-style bowl that still feels light, and it makes a genuinely great fit for a plant-based table. Ladle it up with extra basil and a pinch of red pepper flakes for a little heat, and you've got a bowl worth making on repeat.

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Ingredients

4 servings

For the cashew cream

1 cup raw cashews
Freshness Guaranteed Whole Cashews Unsalted Freshness Guaranteed Roasted & Salted Whole Cashews Great Value Roasted Cashews With Sea Salt Roasted Salted Cashews, 7 oz SOUTHERN GROVE Deluxe Whole CASHEWS Unsalted
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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 tip
Use 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.

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