There is a comfort that I cannot explain when I eat a hot tomato dish. It is enveloping!
This creamy tomato soup is simply delicious. With homemade cashew milk, it's so smooth. Perfectly seasoned, you just have to serve it with good slice of bread for a simply perfect dinner.
Makes 4 servings
3 liters fresh tomatoes, very ripe, roughly chopped
2 small yellow onions, peeled, quartered
1/2 cup of vegetable or olive oil + a little more
1 bulb of garlic
1/2 cup raw cashews
2 cups of water
2 tablespoons of nutritional yeast
10 fresh basil leaves
2 tablespoons fresh oregano leaf (or dried)
2 sprigs of thyme, leaves only (or about 1 teaspoon of dried thyme)
1 tablespoon of balsamic vinegar
Salt and pepper
Preheat the oven to 400 degrees.
In an ovenproof casserole dish, place the tomatoes and onion wedges. Add the oil, two generous pinches of salt and the pepper. Cut off the top of the garlic bulb to reveal the tops of the cloves. Add a drizzle of oil and wrap in aluminum foil. Place on top of the tomatoes, cover and bake for an hour.
Meanwhile, in a small saucepan filled with boiling water, cook the cashews for 30 minutes so that they soften. Drain and rinse.
In the blender, combine the cashews and 2 cups of water on high power until you obtain a smooth, creamy milk. Reserve in the refrigerator.
After one hour of cooking covered, remove the lid of the casserole and return to the oven for 45 minutes.
When finished cooking, let cool for a few minutes so you don't burn yourself when unwrapping the garlic. Squeeze the bulb to pop the pods out, they should slide out of the bulb easily.
In a blender, add the contents of the casserole dish, the roasted garlic and all the seasonings. I personally added three big pinches of salt and a lot of freshly ground pepper on top of that. Add the balsamic vinegar and your previously made cashew milk. Mix on high power until you obtain a smooth cream.
Reheat before serving. Serve garnished with freshly ground pepper and basil leaves.