BOU Blog Roasted Tomato Soup with Basil Cashew Cream
Preheat oven to 400°F.
Place tomatoes, cut side up, on large baking sheet. Sprinkle with salt and pepper.
Drizzle tomatoes with 3 tablespoons olive oil. Roast until tomatoes are brown and tender, about 1 hour. Cool slightly.
Transfer tomatoes and any accumulated juices to processor. Using on/off turns, process until slightly chunky.
Heat 3 tablespoons oil in large pot over medium-high heat. Add garlic and sauté until fragrant, about 2 minutes. Stir in tomatoes, rosemary, thyme and dried crushed red pepper. Add vegetable stock; bring to boil. Reduce heat and simmer uncovered until soup thickens slightly, about 25 minutes. Remove from heat.
Prepare the basil cashew cream sauce by adding ingredients to a blender and pulsing until smooth. Scrape down the sides once or twice to ensure a smooth consistency. Drizzle some onto your soup and garnish with fresh basil.
Recipe by The Daley Plate, thedaleyplate.com.