20g cashew nuts
1.2kg plumb tomatoes, quartered
2 bulbs of garlic
Extra virgin olive oil
2 red onions, finely chopped
½ tsp ground cinnamon
½ tsp freshly crushed black pepper
3 tbsp tomato purée
500ml of vegetable stock or bone broth
400g can of plumb tomato, crushed
Leaves of small bunch of basil
Add the cashew nuts in a glass and pour some freshly boiled water on top. Set aside to soak.
Preheat the oven to 180°C fan/ 400°F/ Gas 6. Line a large baking tray with parchment paper before placing the tomatoes and garlic cloves (unpeeled) on the baking tray and drizzle with some olive oil. Generously season with salt before roasting in the oven for 40-45 minutes.
Meanwhile, add 3 tablespoons of olive oil in a large frying pan over a medium heat. Add the onion and mix well, fry for 10 minutes or until soft and lightly golden. Add the cinnamon and black paper and stir for 30 seconds.
Add the tomato purée and cook for a couple of minutes, stirring constantly. Add the stock, can of tomatoes, and black pepper. Bring to boil and cook for 20 minutes on a low heat with the lid on.
By now, the roasted tomatoes should be ready, leave to cool. Squeeze the garlic cloves out from their skins before transferring to a stand blender along with the roasted tomatoes (also add the tomato juice) and soaked cashew nuts (discard the water); I always recommend using a stand blender for soups rather than a hand immersion blender because stand blenders create a much creamier soup.
Add the blitzed tomato mixture to the pot of soup and bring to boil. Cook for a further 20 minutes on a low heat with the lid on.
Add the basil leaves.
Either purée the soup in a blender or use a hand immersion blender to purée the soup until very smooth. Taste the soup and adjust seasonings as needed. You can add some garnish if you like (here I have used fried mushrooms for a topping).