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Roasted Tomato Soup



4 pound tomatoes (I use a mix of grape, Roma, etc.)

3 shallots or 1/2 onion, peeled and chopped

4-5 cloves of garlic, peeled

1-2 tablespoons olive oil

1 teaspoon dried thyme 

sea salt and ground black pepper, to taste

½ cup raw cashews

2 tablespoons tomato paste

½ cup fresh basil leaves

2-3 cups almond milk, broth, or water


Preheat the oven to 350°F and prepare 2 baking sheets. I use stoneware so I do not coat with oil or parchment paper but if you are not using non-stick, you may want to line with parchment paper.

Cut large tomatoes into quarters and medium tomatoes into halves. Cherry or grape tomatoes are ok to leave whole. Spread them out in a single layer on the baking sheets with any cut sides facing up. Place shallots or onions among the tomatoes. Press garlic cloves into juicy spots of tomatoes to prevent them from charring.


Drizzle the olive oil over the tomatoes, shallots and garlic then sprinkle with thyme, salt, and pepper.


Roast for one hour.

Add the roasted tomatoes, shallots/onions, and garlic to a high-speed blender with cashews, tomato paste, basil, and liquid of choice. You will probably need to do this in batches. Purée until creamy and smooth.

Pour blended soup into a large pot and bring to a boil, check it for seasoning and adjust to taste.


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