Creamy Roasted Tomato Basil Soup

    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

    40 minsEasy4 servings

    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. 1

      Roast tomatoes and garlic (wrapped in foil) at 400°F (200°C) for 30 minutes.

    2. 2

      Squeeze roasted garlic out of skins into a blender.

    3. 3

      Add roasted tomatoes, broth, soaked cashews, and basil to the blender.

    4. 4

      Blend on high until completely smooth and creamy.

    5. 5

      Pour into a pot to reheat and season with salt and pepper.

    Nutrition Facts

    Servings 4Serving Size 1

    Amount Per Serving

    Calories245

    % Daily Value *

    Total Fat 16g21%
    Saturated Fat 4.8g24%
    Trans Fat 0g
    Cholesterol 25mg8%
    Sodium 310mg13%
    Total Carbohydrate 22g8%
    Dietary Fiber 2g7%
    Sugars 3.3g
    Protein 7g14%
    Vitamin A 200 IUVitamin C 28 mgCalcium 45 mgIron 1.2 mg

    * 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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