Plant based Munchies

A journey towards whole food, plant based, healthy eating….

Rustic roast tomato soup with cashew cream and pesto

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 Rustic roast tomato soup with cashew cream and pesto
Today is windy and cool and I had a sudden urge for a rustic, filling, homemade soup. I tend to like chunky vegetable soups but my husband, Dave, prefers smooth creamy ones. So I thought I’d try to meet us in the middle somewhere.

  • 2kg vine ripened tomatoes (or 1kg plus 1 large tin crushed tomatoes)
  • 1 fresh red chilli (or less, depending on your capacity for chilli)
  • 4 cloves of garlic, smashed
  • 2 small spanish (purple) onions, diced
  • 4tbsp red wine
  • 1/2 cup red lentils
  • 1-2 T balsamic vinegar
  • A small bunch of fresh basil


Tomatoes ready for roasting

Quarter the tomatoes , toss in some oil, salt and pepper and roast them with the garlic cloves for 2 hours on 160 degrees C.

roasted tomatoes and garlic

Dice 2 spanish onions, saute them with the chilli and add in the red wine. (If you are not a wine drinker, leave this out).

Add in the tomatoes (if you are using a tin, add this at this point also), balsamic vinegar and basil.


Add in lentils and let simmer for 20 minutes.

Pour soup mix into a blender or food processor and blend!

Served with cashew cream and basil pesto – delicious!

Cashew cream

1 cup of cashews soaked in 1 cup non dairy milk for 2 hours.

Blend and refrigerate.

Basil pesto

For the pesto, see here.


Author: Rah

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