Ingredients:

  • 3 lbs Roma tomatoes, halved lengthwise
  • 1 large (200g) yellow onion, wedged
  • 6 cloves (30g) garlic, peeled and whole
  • 3 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 2 cups low-sodium vegetable broth
  • 1/4 cup fresh basil leaves, packed
  • 1 tbsp balsamic vinegar
  • 1/2 cup unsweetened cashew cream or coconut milk
  • 1 pinch baking soda

Instructions:

  1. Preheat your oven to 400°F (200°C). Arrange the halved tomatoes, onion wedges, and whole garlic cloves on a large rimmed baking sheet.
  2. Drizzle the vegetables with olive oil and sprinkle evenly with salt and pepper, tossing by hand to ensure everything is evenly coated.
  3. Roast for 40–45 minutes until the tomato skins shrivel and develop charred, mahogany-colored edges, and onions are golden.
  4. Transfer the roasted vegetables and all pan juices into a large pot. Stir in the vegetable broth and balsamic vinegar.
  5. Bring the mixture to a gentle simmer for 5 minutes. Remove from heat and add the fresh basil leaves.
  6. Blend on high using a high-speed or immersion blender until completely smooth and aerated.
  7. Stir in the cashew cream or coconut milk for a silky finish. Optional: add a pinch of baking soda if the soup is too acidic.