Roasted Tomato Soup with Crispy Cheese Toasts
The rich, slow-cooked tomatoes, caramelized red onion, and aromatic garlic serve as the soul of this intensely savory tomato soup. Smoothened with cashews and silken tofu, it achieves a velvety texture without heavy cream, then crowned with crisp, buttery cheese toasts for a satisfying bite.
Instructions
Roast the vegetables
Preheat the oven to 392°F (200°C). Arrange the tomatoes, red onion, and whole garlic head on a parchment-lined baking sheet. Drizzle with avocado oil and season with smoked paprika, oregano, rosemary, salt, and black pepper.Roast for 25–30 minutes, until soft, caramelized, and lightly golden.
Blend the soup
Transfer the roasted vegetables to a blender, including all the flavorful roasting juices. Squeeze the roasted garlic cloves out of their skins. Add the soaked cashews, silken tofu, tomato paste, and 1 cup of vegetable broth or water. Blend until completely smooth, adding more liquid as needed to reach your preferred consistency.
Prepare the cheese toasts
Place a slice of cheese between two slices of bread and toast in a skillet or panini press until golden and melted. Allow to cool slightly, then cut into small cubes.
Ladle the soup into bowls and top with crispy cheese toast cubes. Garnish with fresh herbs, seeds, and a light drizzle of avocado oil for extra aroma and richness.
Tips & Tricks
Roast, don’t rush: Proper roasting brings out natural sweetness and depth—color equals flavor.
Creamy without cream: Cashews and silken tofu create a silky texture while keeping the soup light and balanced.
Adjust the texture: For a thicker soup, use less liquid; for a lighter, sippable version, add more broth gradually.
Contrast is key: The crispy cheese toasts add salt, crunch, and comfort—don’t skip them.
Finish with freshness: A handful of herbs or seeds on top wakes up the entire bowl.
