How do I keep this recipe gluten-free?

Use certified gluten-free packaged ingredients and avoid shared utensils, boards, pans, or toppings that touched gluten-containing foods.

Can I adjust the main ingredients?

Follow the stated ingredients. Substitutions can change binding, moisture and cooking time; equivalence has not been established.

How do I serve it with mixed-diet family?

Serve the gluten-free recipe first and keep any gluten-containing toppings and sides separate.

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Soups & Salads

Gluten-Free Roasted Tomato and Basil Soup with Cashew Cream

Name: Gluten-Free Roasted Tomato and Basil Soup with Cashew Cream
Prep time: 15 min
Cook time: 35 min
Total time: 170 min
Yield: 6 servings
Cuisine: Mediterranean-inspired
Ingredients: 3 pounds ripe Roma tomatoes, halved; 1 large yellow onion, chopped; 4 cloves garlic, peeled; 3 tablespoons olive oil; 1 teaspoon sea salt; ½ teaspoon freshly ground black pepper; 1 teaspoon dried oregano; 1 teaspoon smoked paprika; 2 cups gluten-free vegetable broth; ½ cup fresh basil leaves, loosely packed; 1 cup raw cashews, soaked in hot water for at least 2 hours or overnight; ¾ cup water (for cashew cream); 1 tablespoon lemon juice; fresh basil leaves and a drizzle of extra cashew cream

By Freeflourish Editorial TeamPublished Apr 28, 2026 | Updated Oct 17, 2026

Mediterranean-inspired 170 mins glutenfreedairyfreefamilyfriendlysoupcomfortfoodeasymealprepkidfriendlysnackmaincourse

Roasted tomato and basil soup served with a swirl of cashew cream. Prepare the soaked cashews in advance. Estimated timing (not kitchen-tested): preparation 15 minutes; cooking 35 minutes; additional elapsed time 120 minutes; total about 170 minutes. Assumes two cooking batches; allow more time if your pan, oven or basket needs additional batches. Additional time includes the relevant cooling, chilling, soaking, marinating or resting stages. Cooling varies with room temperature and portion size. Includes about 2 hours for soaking cashews; follow the ingredient preparation directions. Times are planning estimates based on the instructions. Follow the stated doneness and temperature checks, and extend cooking or cooling as needed.

Gluten-Free Roasted Tomato and Basil Soup with Cashew Cream

Prep 15 min

Cook 35 min

Total 170 min

Servings 6

Difficulty easy

Cuisine Mediterranean-inspired

Ingredients

Servings 6

3 pounds ripe Roma tomatoes, halved
1 large yellow onion, chopped
4 cloves garlic, peeled
3 tablespoons olive oil
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
1 teaspoon dried oregano
1 teaspoon smoked paprika
2 cups gluten-free vegetable broth
½ cup fresh basil leaves, loosely packed
1 cup raw cashews, soaked in hot water for at least 2 hours or overnight
¾ cup water (for cashew cream)
1 tablespoon lemon juice
fresh basil leaves and a drizzle of extra cashew cream

FreeFlourish Gluten-Free Roasted Tomato and Basil Soup with Cashew Cream ingredients

Instructions

Preheat your oven to 400 degrees F.
Arrange the halved Roma tomatoes, chopped onion, and garlic cloves on a large baking sheet.
Drizzle with olive oil and season evenly with sea salt, black pepper, dried oregano, and smoked paprika; toss gently to coat.
Roast vegetables for 30 minutes, turning once halfway through, until tomatoes are softened and slightly caramelized.
Meanwhile, drain and rinse soaked cashews. Blend cashews with ¾ cup water and lemon juice in a high-speed blender until silky smooth; chill the cashew cream.
Transfer the roasted tomatoes, onion, and garlic to a large stockpot.
Add the gluten-free vegetable broth and fresh basil leaves.
Use an immersion blender to puree the soup until creamy and smooth, or blend in batches in a standard blender and return to the pot.
Warm the soup over medium heat for 5 minutes, adjusting salt and pepper to taste.
Serve hot, garnished with a swirl of chilled cashew cream and additional fresh basil leaves if desired.
Store leftovers airtight in the refrigerator for up to 4 days or freeze portions for up to 3 months.

FreeFlourish Gluten-Free Roasted Tomato and Basil Soup with Cashew Cream finished dish

Tips

Allergen Overlap Note

Check every packaged ingredient for certified gluten-free status, especially spices, broths, sauces, seed products, and baking staples. Use clean prep surfaces and dedicated utensils when preparing Gluten-Free Roasted Tomato and Basil Soup with Cashew Cream for someone with celiac disease.

Dining With Non-GF Family Note

Prepare and serve on a dedicated gluten-free surface first, then keep any shared side dishes separate with dedicated serving utensils.

Timing note

Allow at least 2 hours cashew soaking, preparation, 30 minutes roasting, blending and 5 minutes warming.

Frequently Asked Questions

Can I make Gluten-Free Roasted Tomato and Basil Soup with Cashew Cream ahead?: Yes. Prepare components early, then store and reheat according to the storage guidance so the texture stays close to fresh.
How do I keep this recipe gluten-free?: Use certified gluten-free packaged ingredients and avoid shared utensils, boards, pans, or toppings that touched gluten-containing foods.
Can I adjust the main ingredients?: Follow the stated ingredients. Substitutions can change binding, moisture and cooking time; equivalence has not been established.
How do I serve it with mixed-diet family?: Serve the gluten-free recipe first and keep any gluten-containing toppings and sides separate.

Storage and Reheating

Cool completely before covering. Refrigerate leftovers for up to 4 days, or freeze for later use. Reheat slowly to keep texture closer to fresh.

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Gluten-Free Roasted Tomato and Basil Soup with Cashew Cream

Recipe Details

Ingredients

Instructions