Makes about 1.5 liters
Tomatoes are a summer delight & this soup absolutely celebrates summer with its heirloom tomato deliciousness. It is super easy but so fantastic that you will love it as a summer staple. You can taste the roasted garlic & the fresh & dried spices, which also take it up a notch in healthy too. Enjoy it even cold but my favorite is with a drizzle of basil pesto swirled into the beautiful reddish tomato soup. This is a must make so be sure to try it.
Cut tomatoes in quarters and place in casserole dish.
Cut onion into chunks and add to the casserole dish.
Add garlic cloves
Sprinkle with salt & pepper & drizzle with olive oil if desired.
Add basil leaves & stir to mix and coat with the oil.
Now add fresh herbs on top & cook in 425 F oven for 30-40 until nicely roasted.
While tomatoes are cooking make the pesto if you desired.
Add all ingredients of the pesto drizzle to the food processor or blender & blend until you get an aromatic chunky & creamy basil pesto. Add water to get the consistency you like & one you can drizzle on top of your soup.
Remove tomatoes from the oven and transfer to a blender. Blend & taste.
Add all of the dried herbs & salt & pepper to taste.
Now add 3 big spoons of cashew cream & blend.
Do a taste test & adjust to your desire but at this point, it should be DELICIOUS!
Pour into a bowl & top with basil pesto. Use a spoon to swirl & make it look beautiful.
ENJOY! Share this recipe with all your tomato-loving friends.
