Roasted Tomato Soup
By Sara Vance, Nutritionist
If you are growing tomatoes in the garden this summer - you might be looking for delicious recipes...
This creamy roasted tomato soup is super simple - containing essentially just 4 ingredients. It is easy to make and the flavor does not disappoint. And with the beautiful swirl of cashew cream - you would never guess that it is dairy free!!
Makes 2 main dish portions, or 4 side dish/appetizer portions.
• 2 pounds of organic fresh tomatoes (can be roma, vine ripe, grape, or a combination)
• 1/2 of an onion, chopped
• Avocado oil (can use olive or coconut oil)
• Salt & pepper to taste - high quality like Himalayan or Real Salt
Cashew Cream for serving (see recipe).
Preheat oven to 400 degrees F.
Slice tomatoes in half, coat in avocado or olive oil, sprinkle with salt, place sliced side down on parchment on baking pan. Put into oven.
Cook tomatoes until just starting to get brown/roasted, about 25 - 30 mins.
Heat a pot on medium on stove, add in about 2 tablespoons of avocado oil, add the chopped onions, and sauté until translucent, and then a little more to slightly brown - about 10 mins. Turn off heat.
Take the tomatoes out of the oven, and put the tomatoes (with any juices released), the sautéed onions, and add 1 cup of filtered water into the blender. Blend until smooth.
Add the salt to taste, add any additional seasonings or herbs that you like. This all can be done in advance - just put the soup in a glass container and store in refrigerator - until ready to eat at this point.
Pour the soup back into the pot, bring up to a boil, and then reduce to a simmer for about 5-10 mins.
Pour the soup into bowls, swirl in the cashew cream, top with extra black pepper or infused oils if desired. Add as much cashew cream as you like.
Serve & enjoy!!
Optionally - serve with sourdough or gluten free croutons.