Healthy Creamy Roasted Tomato Soup
This easy roasted tomato soup involves very less prep time. Doesn't require additional skills to make this delicious soup and no need to babysit this one when making.
Lunch/Dinner, Side Dish, Soup
Swati Kadam Gulati | Watch What U Eat
large tomatoes on the vine
medium onion cut into quarter
whole garlic bulb
fresh thyme leaves
raw cashew nuts
(or almond milk if vegan)
(use more or less)
(or oil spray)
Preheat the oven to 400 F
Cut tomatoes into halves and onion into quarters and place them on a
facing cut side up.
Then cut the garlic bulb 1/2" from the top to expose individual cloves. Add it to the baking sheet.
Sprinkle thyme leaves, salt, and pepper.
Then drizzle or spray some olive oil.
Bake everything in the preheated oven for about 30-40 min or until the edges of onion, garlic and tomatoes start to caramelize.
Add roasted tomatoes, onion and a few roasted garlic cloves to the blender jar. Then add some cashew nuts, milk, cayenne pepper, vegetable broth and blend to a smooth consistency.
Transfer the soup to a medium pot and bring it to boil. Adjust seasonings and cook till it gets to the desired consistency or serve immediately with some bread croutons.
Do not add all the garlic from the bulb after roasting. Add according to your taste and store leftovers in the refrigerator for future use.
If you love creamy soups then you may also want to try these
creamy broccoli soup
creamy cauliflower sou