Breakfast
Freeflourish
Gluten-Free Roasted Tomato and Basil Soup with Cashew Cream
By Freeflourish Test KitchenReviewed by Freeflourish Editorial TeamPublished Apr 28, 2026 · Updated Jul 7, 2026
Mediterranean-inspired
50 mins
glutenfreevegandairyfreefamilyfriendlysouphealthycomfortfoodeasymealpreponepotkidfriendlyquickrecipessnackmaincourse
Enjoy this creamy, comforting Mediterranean-inspired gluten-free soup made with roasted Roma tomatoes and fresh basil, finished with a smooth, dairy-free cashew cream topping. This vegan, dairy-free, nut-friendly recipe is family-friendly, easy to prepare in one pot, and ideal for healthy meal prep or quick lunches, dinners, and hearty snacks.
Prep
15 min
Cook
35 min
Total
50 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
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.
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.
Texture Expectations
Gluten-Free Roasted Tomato and Basil Soup with Cashew Cream should keep the intended bowls texture when cooked and plated carefully.
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.
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?
- Yes. Swap ingredients with similar moisture, protein, or cooking behavior to keep timing and texture close to the original.
- How do I serve it with mixed-diet family?
- Serve the gluten-free recipe first and keep any gluten-containing toppings and sides separate.
Ingredient Replacements
- ½ teaspoon freshly ground black pepper: Use a certified gluten-free equivalent and choose a similar ingredient with matching moisture, texture, or cooking time. Check labels for shared-facility warnings when cooking for celiac disease or multiple allergies.
- ½ cup fresh basil leaves: Use a certified gluten-free equivalent and choose a similar ingredient with matching moisture, texture, or cooking time. Check labels for shared-facility warnings when cooking for celiac disease or multiple allergies.
- ¾ cup water: Use a certified gluten-free equivalent and choose a similar ingredient with matching moisture, texture, or cooking time. Check labels for shared-facility warnings when cooking for celiac disease or multiple allergies.
- fresh basil leaves and a drizzle of extra cashew cream: Use a certified gluten-free equivalent and choose a similar ingredient with matching moisture, texture, or cooking time. Check labels for shared-facility warnings when cooking for celiac disease or multiple allergies.
- main vegetable: Use a certified gluten-free equivalent and choose a similar ingredient with matching moisture, texture, or cooking time. Check labels for shared-facility warnings when cooking for celiac disease or multiple allergies.
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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