This creamy Tomato Soup is easy to make with cherry tomatoes, fresh basil and dairy-free milk. There's nothing like a comforting bowl of soup to warm you up on a cold day. It's a healthy and delicious option that the whole family will love! Vegan, paleo, low carb and Whole30 compliant.
Preheat the oven to 400°F.
Grease or line a large baking sheet with parchment paper. Place the halved tomatoes (or whole cherry tomatoes), onion and garlic on and drizzle with 1-2 tablespoons of olive oil and sprinkle with salt and freshly cracked black pepper, to taste. Roast in the oven for 30-35 minutes. Skip this part if using canned tomatoes.
Make the cashew cream by blending cashews and plant milk in a high speed blender for about 30 seconds until smooth.
Once the tomatoes are cooked (the skins should be burst and starting to blister), remove from the oven and add to a large pot, making sure to include all the juices.
Add vegetable stock and turn heat to medium and bring to a gentle boil. Add basil and oregano Remove from heat and use a hand held immersion blender (or allow to cool and pour into a high-speed blender) and blend until smooth.
Stir in the blended cashew cream. Taste and season with additional salt, pepper and other seasonings.
Drizzle with coconut cream or reserved cashew cream and serve!