Quick Recipe Version (TL;DR)

Yield: 6 servings (about 1½ cups each)
Prep Time: 20 minutes (plus 30 minutes soaking)
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes

Quick Ingredients

¾ cup raw cashews + hot water for soaking
2 lb ripe Roma or plum tomatoes, halved
1 whole garlic bulb
3 tbsp olive oil, divided
1 medium yellow onion, chopped
1 medium carrot + 1 celery stalk, chopped
2 tbsp tomato paste
1 can (28 oz) crushed or whole peeled tomatoes
3 cups low-sodium vegetable broth
¼ cup fresh basil leaves, chopped (plus extra for garnish)
1 tsp kosher salt, ½ tsp black pepper, ½ tsp dried thyme
1 tsp sugar, pinch red pepper flakes (optional)
1–2 tsp balsamic vinegar or lemon juice (to finish)

Do This

1. Soak cashews in hot water for 30 minutes; drain.
2. Roast halved tomatoes and a foil-wrapped garlic bulb with 2 tbsp olive oil at 375°F (190°C) for 40 minutes.
3. Sauté onion, carrot, and celery in 1 tbsp olive oil until soft; add tomato paste and toast 2 minutes.
4. Squeeze roasted garlic cloves into the pot; add roasted tomatoes, canned tomatoes, broth, sugar, thyme, salt, pepper, and red pepper flakes. Simmer 20–25 minutes.
5. Blend soaked cashews with ½–¾ cup hot soup or broth until completely smooth.
6. Remove bay leaf; blend soup until silky. Stir in cashew cream and chopped basil, brighten with balsamic or lemon, adjust seasoning, and serve hot with basil and a drizzle of olive oil.

Why You’ll Love This Recipe

Deep, slow-cooked tomato flavor layered with roasted garlic for a cozy, restaurant-quality bisque.
Luxuriously creamy without any heavy cream, thanks to blended cashews.
Completely dairy-free and easily vegan, yet familiar and comforting even for dairy lovers.
Perfect make-ahead soup: reheats beautifully for easy lunches or effortless dinner parties.

Grocery List

Produce: Roma or plum tomatoes, 1 bulb garlic, 1 yellow onion, 1 carrot, 1 celery stalk, fresh basil, lemon (optional, for finishing).
Dairy: None required. Optional: heavy cream or grated Parmesan for non-vegan garnish.
Pantry: Raw cashews, olive oil, canned crushed or whole tomatoes (28 oz), vegetable broth, tomato paste, kosher salt, black pepper, sugar, dried thyme, red pepper flakes (optional), balsamic vinegar (or use lemon juice).

Full Ingredients

For the Roasted Tomatoes & Garlic

2 lb ripe Roma or plum tomatoes, halved lengthwise
1 whole garlic bulb
2 tbsp olive oil
½ tsp kosher salt
¼ tsp freshly ground black pepper

For the Soup Base

1 tbsp olive oil
1 medium yellow onion, finely chopped
1 medium carrot, peeled and finely chopped
1 celery stalk, finely chopped
2 tbsp tomato paste
1 can (28 oz) crushed or whole peeled tomatoes (with juices)
3 cups low-sodium vegetable broth
1 bay leaf
½ tsp dried thyme
1 tsp sugar (balances acidity)
½–1 tsp kosher salt, to taste (start with ½ tsp if broth is salty)
½ tsp freshly ground black pepper
Pinch red pepper flakes (optional, for gentle heat)

For the Cashew Cream & Finish

¾ cup raw cashews
Boiling or very hot water (for soaking cashews; enough to cover by 1 inch)
¼ cup fresh basil leaves, tightly packed and roughly chopped, plus extra whole leaves or chiffonade for garnish
1–2 tsp balsamic vinegar or fresh lemon juice, to taste
Extra olive oil, for drizzling on top (optional)

Optional for Serving

Crusty bread or grilled sourdough slices
Additional fresh basil leaves
Freshly cracked black pepper
Shaved or grated Parmesan (for a non-vegan garnish)

Step-by-Step Instructions

Step 1: Soak the cashews

Place the ¾ cup raw cashews in a heatproof bowl. Pour boiling or very hot water over them until they are covered by about 1 inch. Let the cashews soak for at least 30 minutes while you roast the tomatoes and start the soup base. This softens them so they blend into an ultra-smooth, cream-like texture.

When you are ready to use them later, drain the cashews and discard the soaking water.

Step 2: Roast the tomatoes and garlic

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easier cleanup.

Arrange the halved tomatoes cut-side up on the baking sheet. Drizzle with 2 tbsp olive oil and sprinkle with ½ tsp kosher salt and ¼ tsp black pepper.

Slice the very top off the garlic bulb just enough to expose the cloves. Place the bulb on a small piece of foil, drizzle with a few drops of olive oil, wrap tightly, and place it on the same baking sheet.

Roast the tomatoes and garlic for 40 minutes, until the tomatoes are soft, edges are slightly caramelized, and the garlic cloves are buttery and tender. Remove from the oven and let cool slightly while you start the soup base.

Step 3: Sauté the aromatics

While the tomatoes roast, heat 1 tbsp olive oil in a large pot or Dutch oven over medium heat.

Add the chopped onion, carrot, and celery. Cook, stirring occasionally, for 8–10 minutes until the vegetables are very soft and lightly translucent, but not browned. This slow sauté builds sweetness and depth into the soup.

Add the 2 tbsp tomato paste and cook, stirring constantly, for 2 minutes. The paste should darken slightly in color and smell fragrant and toasty. This step intensifies the tomato flavor.

Step 4: Add roasted tomatoes and slow-cook the soup

Carefully unwrap the roasted garlic. When cool enough to handle, squeeze the soft cloves directly into the pot, discarding the papery skins.

Scrape the roasted tomatoes (and any juices from the pan) into the pot. Add the canned tomatoes with their juices, 3 cups vegetable broth, bay leaf, dried thyme, sugar, ½ tsp kosher salt (to start), ½ tsp black pepper, and a pinch of red pepper flakes if using. Stir well to combine.

Bring the mixture just to a gentle boil over medium-high heat, then reduce the heat to low so the soup is at a steady simmer. Partially cover the pot with a lid and simmer for 20–25 minutes, stirring occasionally. This “slow-cooks” the tomatoes and aromatics together, rounding out the acidity and deepening the flavor.

Step 5: Blend the cashew cream

While the soup simmers, drain the soaked cashews. Add them to a blender with about ½–¾ cup of hot soup (or hot broth or water if you prefer). Start with ½ cup and add more only if needed to help the blender catch.

Blend on high for 1–2 minutes, scraping down the sides as needed, until the mixture is completely smooth and silky with no gritty bits. It should look like a pourable heavy cream. Set aside.

Step 6: Purée the bisque

Remove the bay leaf from the pot and discard it. Turn off the heat and let the soup cool for a few minutes before blending.

For an immersion blender: Blend the soup directly in the pot until completely smooth and velvety, moving the blender around to avoid splashes.

For a countertop blender: Carefully ladle the hot soup into the blender, filling it no more than halfway. Loosely vent the lid, cover the vent with a clean kitchen towel, and blend in batches until perfectly smooth. Return the blended soup to the pot.

Stir in the cashew cream until fully combined. The soup should now be luxuriously creamy and slightly thick. If it seems too thick for your liking, add a splash of broth or water to thin it; if too thin, let it simmer a few more minutes to reduce.

Step 7: Finish with basil and serve

Turn the heat to low and stir in the chopped fresh basil. Let the soup gently warm for 2–3 minutes to soften the basil and infuse its flavor, but do not boil vigorously, which can mute the fresh herb aroma.

Taste and adjust: add 1–2 tsp balsamic vinegar or lemon juice to brighten, then add more salt and pepper as needed. The flavor should be balanced between sweet, tangy, and savory with a gentle roasted depth.

Ladle the bisque into warm bowls. Garnish with a drizzle of olive oil, a few fresh basil leaves or basil chiffonade, and freshly cracked black pepper. Serve with crusty bread or grilled sourdough on the side for dipping.

Pro Tips

Blend longer than you think: For that truly restaurant-smooth bisque, let the blender run a full 1–2 minutes. Cashews can seem smooth before they really are.
Use very ripe tomatoes: If your fresh tomatoes are not super flavorful, add an extra teaspoon of tomato paste or a small pinch more sugar to boost tomato intensity.
Adjust thickness to taste: For a lighter soup, thin with additional broth or water. For a richer texture, let the soup simmer uncovered for a few extra minutes after blending.
Be cautious with hot liquids: Always vent the blender lid and blend in batches. Hot soup expands and can cause the lid to pop off if the blender is overfilled or fully sealed.
Finish with acid at the end: Add balsamic or lemon only after cooking. Heating acids for too long can dull their brightness.

Variations

Classic dairy version: Replace the cashew cream with ¾–1 cup heavy cream or half-and-half. Stir it in at the very end with the basil and gently warm without boiling.
Smoky tomato-basil bisque: Add ¼–½ tsp smoked paprika with the dried thyme, and use fire-roasted canned tomatoes for a subtle smoky note.
Roasted red pepper twist: Blend in 1–2 roasted red bell peppers (peeled and seeded) along with the soup for a slightly sweeter, more complex flavor and a deeper color.

Storage & Make-Ahead

Let the bisque cool to room temperature, then transfer to airtight containers.

Refrigerator: Store for up to 4 days. The flavors often taste even better on day two. Reheat gently on the stovetop over low to medium-low heat, stirring occasionally. Add a splash of water or broth if the soup has thickened.

Freezer: This soup freezes well despite the cashews. Freeze in airtight containers (leaving a little headroom for expansion) for up to 3 months. Thaw overnight in the refrigerator, then reheat gently on the stove, whisking well to restore its silky texture.

You can also roast the tomatoes and garlic a day ahead, store them in the fridge, and finish the soup the next day for faster prep.

Nutrition (per serving)

Approximate values for 1 of 6 servings (without optional dairy or bread): about 210 calories; 14 g fat; 20 g carbohydrates; 5 g protein; 4 g fiber; 6 g sugars; 670 mg sodium (will vary based on broth, salt, and garnishes used).

Creamy Tomato Basil Cashew Bisque with Roasted Garlic