Real Simple Tomato Soup

September 04 , 2020 by: Taylor Main Dishes, Soups and Stews

Do you have a million tomatoes on your countertop that are gorgeous but may or may not be about to go bad but you just can’t eat another tomato toast? Yes? Great! Make this tomato soup.

It uses 3 pounds of tomatoes and only requires a few more ingredients. The cook time is long but it’s almost all inactive. Just throw the veggies in the oven about an hour before you want to eat and prepare yourself for the most flavorful, richest, delicious soup of your dreams.

Roasted tomatoes are one of the most delicious foods on the planet and when you pair it with roasted garlic, fresh basil and creamy cashews, well there’s not a lot that can go wrong..

First, I ate it with a vegan grilled cheese using the Chao vegan cheese slices, then I had the leftovers with some avocado toast and it was divine. However it is also wonderful on its own just drizzled with a little olive oil, salt and pepper.

If you don’t have fresh basil, you could also use dried basil – no problem.

Real Simple Tomato Soup
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Prep Time: 10 minutes

Cook Time: 65 minutes

Total Time: 75 minutes

Yield: 4

This tomato soup is super creamy, rich and satisfying with only a few ingredients!


  • 3 lb fresh tomatoes, quartered
  • 1 medium onion, peeled and quartered
  • 1 bulb of garlic
  • 1/2 cup cashews, soaked for 6-8 hours and drained*
  • 1/4 cup fresh basil, or 1 Tbsp dried basil
  • 1 cup vegetable stock
  • Olive oil, salt and pepper


  • 1. Preheat oven to 350 F.
  • 2. Put tomatoes and onion on a baking sheet and toss with a couple tablespoons of olive oil, and a sprinkle of salt, and pepper. Chop the top off the bulb of garlic, drizzle with olive oil and sprinkle with salt and pepper. Wrap it in aluminum foil and put that on the baking sheet too. Roast the tomatoes, onion and garlic for 1 hour and remove from the oven.
  • 2. Let cool for a few minutes, then add the tomatoes and onion to a blender. Unwrap the roasted garlic and squeeze the cloves out into the blender. Add the cashews, basil, 1/2 tsp salt and vegetable stock and blend until completely smooth.
  • 3. Pour into a saucepan and bring to a simmer. Let simmer until slightly thickened.
  • 4. Serve with a drizzle of olive oil and a sprinkle of salt and pepper and crusty bread!


* You can also do a quick soak by soaking them in boiling water for 30 minutes to an hour (perhaps while the vegetables are roasting)..


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