I don’t know how things are where you live, but here in Hamburg, Germany, it’s been a weird winter. We haven’t had a real cold day all season, and no snowy days at all (which is sad for someone who’s as crazy about the first snow of the season as Lorelai Gilmore). But now that it’s the end of March and I’m more than ready to welcome spring, it’s rarely getting warm. And when it does, it’ll just be icy cold again the next day.
Well, what are you going to do? In my case, get cozy with a big bowl of comforting soup. I love a good tomato soup, and this one is not only delicious, but so easy to whip up, too. All you have to do is soak some cashews, pop some tomatoes and other veggies in the oven, wait for the heat to do its magic, blend it all together and you’re good to go.
You can go two ways with this recipe (or three, actually): I first tried this recipe with cherry tomatoes, and when I next tested it, I only had regular tomatoes lying around. And finally, I used a mixture of cherry tomatoes and roma tomatoes. If you’re using cherry tomatoes, the soup will have more of a fruity note. So it’s really up to you and your preferences. Obviously, finding ripe, aromatic tomatoes is key here (which is easier said than done – tomatoes seem to be getting ever paler and less aromatic, at least where I shop). If you can, use tomatoes that are deeply red and soft to the touch.
If you don’t have cashews or are allergic to cashews, fear not – this Roasted Tomato Soup is pretty amazing even without the added creaminess of the cashews, too!
Roasted Tomato Soup
makes 2-3 servings
- 1/3 cup cashews, soaked for a couple of hours (or not, if you have a strong blender like a Vitamix)
- 1 medium-sized carrot, roughly chopped (about 100 g)
- 1 shallot, roughly chopped
- 3 cloves garlic (no need to peel)
- 750 g ripe tomatoes, cherry or regular, or both, roughly chopped
- 2 twigs fresh rosemary
- 4-5 twigs fresh thyme
- 1-2 tablespoons olive oil
- 4 cups vegetable broth
- 5 sun-dried tomatoes
- 1/2 teaspoon salt, or more to choice
- freshly ground pepper
- 1 tablespoon nutritional yeast
- 1 teaspoon thyme
- 1/2 teaspoon rosemary
- Soak your cashews, if you haven’t done that already.
- Pre-heat the oven to 180° C.
- Add the carrot, shallot, garlic cloves, tomatoes, fresh rosemary, fresh thyme and olive oil to a bowl and mix well. Transfer the mixture to a baking tray lined with baking parchment. Roast in the oven for about 30 minutes.
- When the carrots are tender, get the veggies out of the oven. Remove the rosemary and thyme twigs and transfer the rest to a blender. Drain the cashews and add them to the blender along with the vegetable broth, sun-dried tomatoes, salt, pepper, dried thyme, and dried rosemary. Blend until creamy. You can also use an immersion blender, just transfer everything to a pot first. It will probably be less smooth, but it’ll work.
- Add the soup to a pot and heat it on the stove. Let simmer for about 15 minutes. Taste for salt.
- Enjoy with roasted chickpeas, croutons, or on its own.