Easy Oven Roasted Vegan Tomato Basil Soup

• 3 lbs. Roma tomatoes, quartered
• 8 oz. cauliflower florets
• 1 onion, roughly chopped
• 8  cloves garlic, peeled
• 3 Tbsp olive oil
• ¼ C unsalted cashews
• 6 Tbsp nutritional yeast
• ¼ C homemade Basil Pesto
• ½ C  fresh basil (optional)
• 1 tsp salt
• 1 tsp red chili flakes

1. Add the cashews to a bowl of very hot water and let soak while you prepare the soup. Set aside.
2. Preheat the oven to 400°F and spray a 9x13 casserole dish with cooking spray.
3. Toss all the tomatoes, cauliflower, onion, and garlic cloves in the olive oil and generously season with salt and pepper. Add to the casserole dish and bake for 40 minutes. The vegetables should slightly charred and very fragrant when they're done.
4. Use a slotted spoon to remove the vegetables from the baking dish and add to a large blender. Drain the cashews and add to the blender with the remaining ingredients. Blend until smooth.* Serve immediately with your favorite side dish!
5. Optional: pour the soup into a large pot and reduce over low heat for an additional 15-20 minutes if you like a thicker soup.

*If you like a thinner soup, add your favorite non-dairy milk 2 tablespoons at a time until the soup is just how you like it.

Nutrition facts are a calculated estimate of 1 cup of Tomato Basil Soup.