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Roasted Tomato & Cashew Soup

This soup is what happens when I pick up a bag of sweet little tomatoes from the Farmers Market. The pre-roasting of the tomatoes sweetens and intensifies the flavour. It is delicious eaten hot or even chilled on one of these hot and sticky evenings of late.

Ingredients

  • 800 g ripe tomatoes or equivalent canned
  • salt & pepper
  • 1/2 cup raw cashews
  • 2 tbsp olive oil
  • 1 onion chopped
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 2 cloves garlic chopped
  • 1 cup homemade chicken or vegetable stock
  • splash of cider vinegar
  • basil leaves to garnish

Instructions

  • Preheat oven 180C. Cut the tomatoes into similar sized pieces and layer in a baking dish. Season with salt and pepper and drizzle with olive oil. Roast for 20 minutes until sweet and fragrant.
  • Place the cashews in a small jug and cover with boiling water to soften.
  • Meanwhile heat the olive oil in a large saucepan over a low heat. Add the onions and sauté gently for 10 minutes until translucent, keep the heat low so they don't colour.
  • Once the tomatoes are ready add them to the onions along with the spices, garlic and stock. Drain the cashews and add to the soup. Bring to a simmer and cook for 15 minutes. Remove from the heat and use a stick blender to puree until smooth.
  • Reheat, check seasoning and add a splash of cider vinegar to taste. Serve hot or cold garnished with little basil leaves.