A delicious roasted tomato soup made with fresh tomatoes, red bell pepper, onions, carrots, celery, and cashews blended to a creamy consistency. Perfect for warming up during winter, this soup is served with grilled cheese for a nostalgic touch.
1: Cut up the tomatoes, red bell pepper, onions, carrot sticks, and celery (cut celery into small pieces).
2: Add everything to a baking tray with the garlic (tops cut off), olive oil, salt, pepper, and thyme.
3: Bake at 400°F for 45 minutes.
4: Blend the cashews into a powder.
5: Add the roasted veggies to a blender with the blended cashews, cooked garlic cloves, and a handful of basil.
6: Pour into a pot and add salt to taste.
7: Optional: add broth to thin it out to your desired consistency.
8: Serve with grilled cheese.
