Creamy Tomato Soup With Kale Salad & Garlic Bread


  • 1kg of cherry tomatoes, sliced in half
  • 8 shallots, sliced (or one large red onion)
  • 2 garlic cloves, sliced
  • a few springs of basil (or rosemary)
  • 3 tbsp butter
  • a generous pinch of thyme and oregano
  • 1 cup cashews (soaked in water overnight in the fridge)
  • 1 vegetable stock cube
  • 2 cups boiled water
  • 2 tbsp tomato paste
  • sea salt & freshly ground pepper, to taste
  • 2 cups kale, finely chopped
  • olive oil
  • lemon juice


In a baking dish lined with pre-soaked parchment paper place tomatoes, onion, garlic, salt, pepper, and herbs. Roast at 160°C (fan oven) for 30-40 min. Reduce oven heat to 100°C and bake for another 30 minutes at least. The desired consistency of the tomatoes is a softening and slight dehydration. Place cashews in a powerful blender, and add the tomatoes and their juices. Place stock cube, salt, water, and tomato paste and blend for 2-3 minutes or until a creamy homogeneous mixture is achieved.
Serve this with a side salad – I used kale in a lemon-olive oil dressing this time. This soup calls for a crunchy slice of bread to accompany it or a slice of homemade garlic bread – even better if you ask me. The recipe for garlic bread will come in due course!

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