Creamy Tomato Soup
Dairy-free, gluten-free, extremely creamy Tomato soup made with roasted tomatoes, onions, carrots, cashews, garlic, herbs, and spices!
Servings: 2
Ingredients
- 6 Wine Tomatoes
- 1 Sweet Yellow Onion small or medium
- 4 cloves Garlic big cloves, 6 cloves if small
- ½ cup Cashews
- ½ cup Chopped Carrots or baby carrots
- ¼ cup Extra Virgin Olive Oil
- 1 tbsp Dry Basil
- 1 tsp Salt
- ½ tsp Ground Black Pepper
- 1 Bay Leaf
- Vegetable Broth as desired
Instructions
- Preheat oven on 400°F.
- Cut tomatoes and onions in big cubes.
- Coat cubed tomatoes, onions, carrots, garlic and cashew with ¼ cup extra virgin olive oil.
- Roast them all in oven for 35 min on 400°F.
- Once the above ingredients are roasted in oven, blend them in a blender or food processor til smooth.
- Take it out in a pan. Add salt, pepper, dry basil and bay leaf. Add vegetable broth or water to get desired soup consistency and simmer it for 5 minutes.
- Serve it hot or warm with croutons and side of bread, salad or grilled cheese!
