Ingredients

The following ingredients have 4 Servings
  • 1 cup raw cashews
  • 5-6 medium tomatoes, (Roma or Red tomatoes)
  • 7 cloves garlic, (peeled)
  • 1 medium onion, (sliced into half moons)
  • 4 Tbsp olive oil
  • 1 tsp oregano
  • 15-20 medium basil leaves
  • 32 oz vegetable stock
  • salt
  • ground black pepper

Instruction

  • Preheat the oven to 400F.
  • Add cashews to a small bowl and cover with hot water. Allow them to soak for 30-45 minutes then drain and rinse.
  • Line a baking sheet with parchment paper. Cut tomatoes in half and place on baking sheet along with peeled garlic.
  • Drizzle tomatoes and garlic with 3 tablespoons olive oil and sprinkle with 1 teaspoon of salt.
  • Roast tomatoes and garlic for 45 minutes then remove from oven and set aside to cool a bit.
  • Heat a skillet over medium heat and add 1 tablespoon of olive oil. Add sliced onions and a pinch of salt. Allow onions to caramelize by cooking on medium heat for 20-30 minutes on medium heat stirring occasionally until golden brown.
  • Once onions are caramelized add the oregano to the onions and stir to combine.
  • Add all ingredients (tomatoes, garlic, onions, cashews, basil, vegetable broth) to a blender and blend until smooth.
  • Return blended soup to a pot and heat until warm.
  • Serve topped with chopped fresh oregano and/or basil.