Cozy Roasted Tomato Soup Recipe

By Yeung Man Cooking · 75 min

Ingredients

Instructions

1. Blend the cashews and water in a high-powered blender for about 30 seconds (without a high-powered blender, soak the cashews in water overnight). Set the cashew cream aside without washing the blender.
2. Slice the baguette and spread it on a baking tray. Drizzle with olive oil and season with salt, pepper and dried oregano.
3. Bake the baguette slices at 400°F for a few minutes, until as crispy as you like. Grate the garlic over the toasties and serve them.
4. Preheat the oven to 400°F.
5. Crush and peel the garlic bulb and spread it on a baking tray. Cut 1 red onion into quarters, cut the red bell pepper to about the same size, and quarter the Roma tomatoes. Add these and the cherry tomatoes to the tray.
6. Drizzle the vegetables with about 2 tbsp avocado oil and season with a generous pinch of salt and pepper. Add the thyme and rosemary, mix to coat, and bury the herbs under the vegetables. Roast for 1 hour to 1 hour 10 minutes.
7. About 10 minutes before the vegetables finish roasting, dice the second red onion.
8. Heat a stock pot over medium heat. Add the chili oil, then the diced onion, and sauté for a few minutes. Add the tomato paste, sweet paprika, 2 tsp salt, maple syrup and balsamic glaze, and stir and cook for about 1 minute. Add the cooked beet and stir.
9. When the vegetables are roasted, set some aside for garnish. Strip the herb leaves from the stems and discard the stems. Carefully transfer the vegetables to the pot, add a handful of basil (saving a little for garnish), and stir. Add the vegetable stock, stir, and bring to a boil.
10. Carefully transfer the soup to a blender and blend on high until completely smooth, then return it to the pot. Add 1/3 cup of cashew cream and stir.
11. Serve the soup topped with the reserved roasted vegetables, fresh basil, cracked black pepper and a drizzle of cashew cream.

Summarized from Yeung Man Cooking's video. Watch it for the details.

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