Whole 30 Paleo Roasted Tomato Basil Soup with Cashew Cream

Total time1 hr 35 min

Prep time20 min

Cook time45 min

Whole 30 Paleo Roasted Tomato Basil Soup with Cashew Cream

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Ingredients

4 servings

For the cashew cream

1 cup raw cashews
Roasted Salted Cashews, 7 oz Durham's Sea Salt Roasted Cashews Alesto Selection Cashews Woolworths Cashews Roasted & Salted President's Choice Unsalted Dry-Roasted Cashews
See all
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
Chef's tip
Regular diced tomatoes are not fire-roasted, so the dish will be less smoky.
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
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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