Creamy Roasted Tomato Basil Soup
A comforting, velvety soup made with fresh garden tomatoes and cashew cream.
Word Recipe Kitchen
Tested & verified by our culinary team
Nutrition per serving
245
Calories
7g
Protein
22g
Carbs
16g
Fat
Ingredients
- 3 lbsRoma tomatoes, halved
- 1 wholeGarlic bulb
- 2 cupsVegetable broth
- 1/2 cupFresh basil
- 1/2 cupRaw cashews, soaked
- 2 tbspOlive oil
Instructions
- 1
Roast tomatoes and garlic (wrapped in foil) at 400°F (200°C) for 30 minutes.
- 2
Squeeze roasted garlic out of skins into a blender.
- 3
Add roasted tomatoes, broth, soaked cashews, and basil to the blender.
- 4
Blend on high until completely smooth and creamy.
- 5
Pour into a pot to reheat and season with salt and pepper.
Nutrition Facts
Amount Per Serving
% Daily Value *
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
💡 Tips for Creamy Roasted Tomato Basil Soup
- • This recipe packs well for meal prep - store in airtight containers.
- • Don't let garlic burn - add it after other aromatics and cook briefly.
- • This is a great recipe for beginners - don't overthink it, just have fun!
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