Ingredients:

  • 2 lbs (900g) Roma tomatoes, halved lengthwise
  • 1 whole head garlic, top sliced off
  • 2 tbsp extra virgin olive oil
  • ½ tsp sea salt
  • ¼ tsp cracked black pepper
  • 1 tbsp extra virgin olive oil
  • 1 medium (150g) yellow onion, diced
  • 2 medium (120g) carrots, diced
  • 2 stalks (60g) celery, diced
  • 4 cups (950ml) low-sodium vegetable broth
  • 1 tsp dried oregano
  • ¼ cup (30g) raw cashews, soaked in hot water for 15 mins
  • 1 cup (20g) fresh basil leaves, packed
  • 1 tbsp fresh lemon juice
  • 1 tsp maple syrup

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Place halved tomatoes and the garlic head (cut side up) on a sheet pan. Drizzle with 2 tbsp olive oil, salt, and pepper.
  3. Roast for 20–25 minutes until the tomato skins are slightly charred and the garlic is soft and golden.
  4. Squeeze the roasted garlic cloves out of their skins and into a Dutch oven or large pot.
  5. Heat 1 tbsp olive oil in the pot over medium heat. Add diced onion, carrots, and celery, sautéing until softened.
  6. Add the roasted tomatoes, vegetable broth, and dried oregano. Bring to a simmer for 10–15 minutes.
  7. Stir in the soaked cashews, fresh basil leaves, lemon juice, and maple syrup.
  8. Use a high-speed blender or immersion blender to process the soup until completely smooth and velvety.