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.
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.