Herb Roasted Tomato Soup

Well March is definitely shifted from lamb to lion because there is a massive snow storm coming through and it is cold AF in Toronto! Gah! I’m really tired of winter. I want to ditch my parka and boots and be on a patio. Because it’s so cold out and I’m craving cozy warm foods so I decided to make some delicious herb roasted tomato soup.

I created this recipe to support the SIBO diet but it’s basically a delicious vegan version of creamy tomato soup with cashews giving it a creamy texture. In addition to being delicious, it’s actually the easiest soup I’ve ever made!

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Serves 2

Prep time 5 min

Cook time 50 min

INGREDIENTS

3/4 cup broth – your choice of broth. For this recipe I used homemade veggie SIBO friendly broth

1/2 cup soaked raw cashews

1 tbsp garlic infused olive oil

1/2 tbsp Italian herb blend

8 Roma tomatoes

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INSTRUCTIONS

  1. Soak the cashews in water for over 4 hours but preferable overnight.
  2. To roast the tomatoes preheat the oven to 350 degrees Fahrenheit with the rack in the middle of the oven. Line a baking sheet with parchment paper to prevent the tomatoes from sticking.
  3. Wash and dry tomatoes. Cut into halves and place on the backing sheet.
  4. Drizzle olive oil over the tops of the tomatoes.
  5. Sprinkle herb blend over the tops of the tomatoes.
  6. Roast in the oven for 50 minutes.
  7. Remove the tomatoes from the oven and carefully lift them from the baking sheet and put them in a blender – I don’t have a Vitamix blender, although I wish I could afford one! I use the Kitchen Aid Diamond Blade blender and it’s pretty awesome! It will liquify almost anything and I prefer to use it instead of my emulsifier when I’m making soup that contains nuts.
  8. Scrape all the delicious bits and herbs from the parchment paper into the blender as well, there is so much flavour from those roasted herbs you do not want to waste that!

9. Add the broth and the cashews to the blender and blend until desired consistency.

This soup is rather thick and hearty but if you prefer a thinner consistency you can omit the cashews and/or add more broth. I like to toss in some greens, like arugula or spinach, while the soup is hot to wilt.

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