Creamy Tomato Soup (Vegan)

1. Prep the Vegetables
   Halve 6 tomatoes, roughly chop 2 small or medium zucchini, halve 1 small onion, and separate 1 garlic bulb into unpeeled cloves.
2. Roast
   Place all vegetables and 65 g (½ cup) raw cashews on a large roasting tray. Drizzle generously with extra virgin olive oil and season with salt and pepper. Roast at 200°C (400°F) for 30–35 minutes until golden and tender.
3. Blend
   Squeeze the roasted garlic cloves out of their skins. Transfer all roasted vegetables and cashews to a blender. Add 1 bouillon cube and enough hot water to reach a pourable consistency. Blend until completely smooth.
4. Finish
   Taste and adjust seasoning. Stir in fresh basil and serve hot with crusty bread.

Notes:

Use high-quality canned crushed tomatoes — this is the backbone of the soup and the quality shows through in the final flavor.

Fresh basil added after blending (not during cooking) gives the brightest flavor.

Tips:

Simmer for at least 15 minutes after adding the tomatoes to develop flavor and mellow acidity.

A pinch of sugar helps balance any excess acidity from the tomatoes.

Storage:

Refrigerate for up to 5 days or freeze for up to 3 months. The soup tends to thicken when cold — thin with a splash of broth when reheating.

Swaps:

Cashew cream can be replaced with coconut cream for a slightly sweeter, tropical note. Fresh tomatoes can be used instead of canned — roast them first for best flavor.