Creamy Tomato Soup
This creamy tomato soup is my dream come true! Tomatoes, onion, and garlic get roasted til tender, then blended with cashews until smooth and creamy. The result is so savory and comforting, a perfect way to enjoy late summer tomatoes.
Creamy Tomato Soup
serves 2-4
1 cup cashews
1 1/2 lbs (680 g) small tomatoes, like cherry tomatoes, grape tomatoes, etc.
1 yellow onion, diced roughly
1 head garlic, halved through the equator
1 teaspoon smoked paprika
pinch chile flakes
sea salt
olive oil
handful fresh basil, plus more for serving
Preheat the oven to 450° F (230° C). Soak the cashews in hot water for at least 15 minutes.
Add the tomatoes, onion, garlic, smoked paprika, chile flakes, sea salt to taste, and enough olive oil to coat the vegetables to a medium, rimmed baking dish. Stir to combine. Roast for 25-30 minutes, or until the tomatoes are blistered and the onions/garlic are soft. Let cool slightly, about 10 minutes.
Fish the garlic out of the baking dish and squeeze the cloves out of the skins into an upright blender. Add the rest of the contents of the baking dish to an upright blender, along with the strained soaked cashews, basil, and 2 cups of water. Vent the blender by removing the lid plug and covering it with a kitchen towel, blend until smooth. Taste the soup for salt and adjust if needed. If the soup is too thick, add another 1/4-1/2 cup water, or until you achieve your desired consistency. Serve the soup warm, garnished with more basil.
Intuitive Cooking Takeaways
This soup recipe can easily be turned into a creamy tomato sauce. Just decrease the amount of water for a thicker consistency, starting with 1 cup and adding more if needed. Stir into pasta and serve.